Slow-cooker sausage lasagna |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 pound(s) italian pork sausage, casings removed |
1 pound(s) ground beef sirloin |
1 medium onion, finely chopped |
2 medium carrots, finely chopped |
2 clove(s) garlic, minced |
coarse sea salt and ground pepper |
1 can(s) 6 oz. tomato paste |
1 can(s) 28 oz. crushed tomatoes in puree |
9 lasagna noodles |
2 cup(s) shredded part-skim mozzarella |
Directions:
1. In a 5-quart Dutch oven or heavy pot, cook sausage and beef over medium-high, breaking up meat with a spoon, until no longer pink, 4-6 minutes. Add onion, carrots, and garlic; season with salt and pepper. Cook until onion has softened, 3-5 minutes. Stir in tomato paste, then tomatoes; bring to a boil, and remove from heat.
2. Spoon 2 cups meat mixture into bottom of slow cooker. Layer 3 noodles (breaking them as needed to fit), 2 cups meat mixture, and 1/2 cup cheese; repeat with two more layers (refrigerate 1/2 cup cheese for topping).
3. Cover slow cooker, and cook on low for 4 to 6 hours. Add some beef broth if it looks dry and let cook a little longer. Sprinkle lasagna with 1/2 cup cheese. Cover until cheese has melted, about 10 minutes.
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