Williams-Sonoma. Feed a crowd with this falvor-packed lasagna, whcih cooks to bubbling perfection in a slow cooker. If you're lucky, you'l have leftovers to enjoy for lunch the next day.

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Name: Slow-Cooker Lasagna
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: Italian
Ingredients: 1 tablespoon Olive oil; 2 pounds Italian sausage casings removed; 2 jars each 24 ozs Tomato sauce; 2 cups Water; 1 pound whole-milk ricotta cheese; 2 tablespoons flat-leaf parsley chopped fresh; Kosher Salt; Black pepper; 18 Lasagna noodles ruffle-edged, not no-boil noodles; 1 1/2 pounds Mozzarella grated; 2 ounces Parmigianno-Reggiano cheese; Fresh basil Thinly sliced for garnish

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INGREDIENTS

1 tablespoon Olive oil
2 pounds Italian sausage ; casings removed
2 jars each 24 ozs Tomato sauce
2 cups Water
1 pound whole-milk ricotta cheese
2 tablespoons flat-leaf parsley ; chopped fresh
Kosher Salt
Black pepper
18 Lasagna noodles ; ruffle-edged, not no-boil noodles
1 1/2 pounds Mozzarella grated
2 ounces Parmigianno-Reggiano cheese
Fresh basil ; Thinly sliced for garnish

INSTRUCTIONS

> In the stovetop-safe insert of slow cooker over medium heat, warm the olive oil. Add the sausage and cook, breaking up any large chunks with a wooden spoon, until the meat is browned, 10-12 minutes. Add the tomato sauce and water and bring to a simmer. Transfer the sauce to a large bowl.

> In another bowl, stir together the ricotta, parsley, salt and pepper. Set aside.

> Spread a thin layer of the sauce on the bottom of the slow-cooker insert. Cover the sauce with a single layer of uncooked lasagna noodles (about 3) breaking the noodles as needed to fit. Spread about 1/3 cup of the ricotta mixture over the noodles. Top with about 2 cups of the sauce, then sprinkle with about 1 cup of the mozzarella and 1/4 cup of the Parmiggiano-Reggiano. Repeat the layering 4 more times, starting with the noodles.

> Transfer the insert to the slow-cooker base, cover and cook on low according to the manufacturer's instructions until the noodles are tender and cooked through, about 4 hours.

> Position a rack in the center of an oven and preheat to broil.

> Transfer the slow-cooker insert to the oven and broil until the cheese is bubbly and golden brown, 6 to 8 minutes. Let the lasagna rest for 20 minutes before serving. Garnish with basil and serve immediately.

NOTES

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Slow-Cooker Lasagna

1 tablespoon Olive oil
2 pounds Italian sausage casings removed
2 jars each 24 ozs Tomato sauce
2 cups Water
1 pound whole-milk ricotta cheese
2 tablespoons flat-leaf parsley chopped fresh
 Kosher Salt
 Black pepper
18 Lasagna noodles ruffle-edged, not no-boil noodles
1 1/2 pounds Mozzarella grated
2 ounces Parmigianno-Reggiano cheese
 Fresh basil Thinly sliced for garnish

> In the stovetop-safe insert of slow cooker over medium heat, warm the olive oil.  Add the sausage and cook, breaking up any large chunks with a wooden spoon, until the meat is browned, 10-12 minutes.  Add the tomato sauce and water and bring to a simmer.  Transfer the sauce to a large bowl.

> In another bowl, stir together the ricotta, parsley, salt and pepper.  Set aside.

> Spread a thin layer of the sauce on the bottom of the slow-cooker insert.  Cover the sauce with a single layer of uncooked lasagna noodles (about 3) breaking the noodles as needed to fit.  Spread about 1/3 cup of the ricotta mixture over the noodles.  Top with about 2 cups of the sauce, then sprinkle with about 1 cup of the mozzarella and 1/4 cup of the Parmiggiano-Reggiano.  Repeat the layering 4 more times, starting with the noodles.

> Transfer the insert to the slow-cooker base, cover and cook on low according to the manufacturer's instructions until the noodles are tender and cooked through, about 4 hours.

> Position a rack in the center of an oven and preheat to broil.

> Transfer the slow-cooker insert to the oven and broil until the cheese is bubbly and golden brown, 6 to 8 minutes.  Let the lasagna rest for 20 minutes before serving.  Garnish with basil and serve immediately.

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Nutrition

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Serving Size: 1 Serving (257g)
Recipe Makes: 12 Servings

Calories: 621
Calories from Fat: 383 (62%)

Amt Per Serving		% DV

	Total Fat 42.5g	57 %
	Saturated Fat 19.3g	96 %
	Monounsaturated Fat 16.3g
	Polyunsanturated Fat 4.1g
Cholesterol 152.2mg		47 %
Sodium 965.3mg		33 %
Potassium 352.8mg		9 %
Total Carbohydrate 25.9g		8 %
	Dietary Fiber 0g	0 %
	Sugars, other 25.9g
Protein 32.4g		46 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 621

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