Zesty Italian Slow Cooker Lasagna
Forget going out to eat or ordering takeout every time you crave Mediterranean food. Try making Zesty Italian Slow Cooker Lasagnan at home. One portion of this dish contains roughly 40g of protein, 38g of fat, and a total of 674 calories. This recipe serves 8. For $2.58 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This recipe from Baked Chicago has 15 fans. From preparation to the plate, this recipe takes approximately 3 hours. If you have parmesan cheese, ricotta cheese, tomatoes, and a few other ingredients on hand, you can make it. It works well as a main course. With a spoonacular score of 65%, this dish is solid. Users who liked this recipe also liked Zesty Slow-Cooker Italian Pot Roast, Slow-Cooker Zesty Italian Beef Tips, and Zesty Slow Cooker Italian Pot Roast.
Servings: 8
Cooking duration: 180 minutes
Ingredients:
1 pound bulk sweet Italian sausage
8 ounces shredded Italian cheese blend
12 no-boil lasagna noodles
additional shredded Italian or Parmesan cheese for garnish
24 ounces Dei Fratelli Marinara Pasta Sauce
16 ounces ricotta cheese
28 ounces Dei Fratelli Chopped Italian Tomatoes
Equipment:
slow cooker
frying pan
Cooking instruction summary:
Lightly coat the inside of a 4-quart (or larger) slow cooker withnon-stick cooking spray.In a large skillet, cook the sausage over medium-high heat until brown. Break up the meat as it cooks. Stir in the marinara sauce and chopped Italian tomatoes. Remove from heat.Place about 1/2 cup of the meat / marinara mixture in the bottom of the slow cooker (this will allow the bottom layer of noodles to properly cook).Layer 4 of the noodles on top of the meat mixture. Top with 1/3 of the ricotta cheese, then 1/3 of the remaining meat / marinara mixture, and about 1/3 of the shredded cheese. That’s noodles, ricotta, meat/marinara/shredded cheese.Repeat the layers two more times starting with the noodles.Cover and cook on high-heat setting for up to 3 hours.Let stand, uncovered, for about 15 minutes before serving.Serve individual portions sprinkled with fresh Parmesan or shredded Italian cheese blend. Freeze any slow cooker lasagna leftovers for up to 3 months in an airtight container.
Step by step:
1. Lightly coat the inside of a 4-quart (or larger) slow cooker withnon-stick cooking spray.In a large skillet, cook the sausage over medium-high heat until brown. Break up the meat as it cooks. Stir in the marinara sauce and chopped Italian tomatoes.
2. Remove from heat.
3. Place about 1/2 cup of the meat / marinara mixture in the bottom of the slow cooker (this will allow the bottom layer of noodles to properly cook).Layer 4 of the noodles on top of the meat mixture. Top with 1/3 of the ricotta cheese, then 1/3 of the remaining meat / marinara mixture, and about 1/3 of the shredded cheese. That’s noodles, ricotta, meat/marinara/shredded cheese.Repeat the layers two more times starting with the noodles.Cover and cook on high-heat setting for up to 3 hours.
4. Let stand, uncovered, for about 15 minutes before serving.
5. Serve individual portions sprinkled with fresh Parmesan or shredded Italian cheese blend. Freeze any slow cooker lasagna leftovers for up to 3 months in an airtight container.
Nutrition Information:
covered percent of daily need
