Monday, February 3, 2014

Crock Pot Lasagna

Crock Pot Lasagna

1 pound Italian pork sausage, casings removed
(I actually buy bulk Italian sausage so I don't have to removed the casings)
1 pound lean ground beef
1 medium onion, finely chopped
2 medium carrots, finely chopped
2 cloves garlic, minced
Salt and pepper
1-6oz can tomato paste
1-28 oz can crushed tomatoes in puree
9 lasagna noodles (not the "no bake" kind)
2 cups shredded part-skim mozzarella (8 oz)

1. In a heavy skillet, brown the sausage and beef over medium heat; breaking the meat apart with a spoon until it is no longer pink. 4 to 6 minutes. Drain away any liquid.

2. Add the onion, carrots, garlic and stir until softened (3 to 5 minutes). Stir in the tomato paste, then the tomato puree and bring to a boil. Remove from heat.

3. Spray the inside of your crock pot with a non-stick spray. Layer 3 of the noodles in the bottom of the crock pot, breaking them to fit. Add two cups of the sauce and top with 1/2 cup of the cheese. Repeat two more times. Save the last 1/2 cup cheese in fridge for right before serving.

4. Cover crock pot and cook on low for 4 to 6 hours. Sprinkle lasagna with remaining cheese. Cover until cheese has melted, about 10 minutes.

Serve with a crisp salad and some crusty bread to round out the meal. Perfect for these crisp fall evenings and busy days.

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