I were surprised and delighted by how well lasagna cooks up in the slow cooker. Be sure to use traditional noodles, and place them in the cooker uncooked. I tried the recipe with specially formulated no-bake noodles, and they didn't work as well.
I added a salad for a balance meal (recipe below)
Serves 10 (serving size: about 1 cup) Total time: 4-1/2 Hours
9 ounces part-skim ricotta cheese
1 ounce Asiago cheese, grated and divided (about 1/4 cup)
2 tablespoons chopped fresh flat-leaf parsley, divided
2 tablespoons chopped fresh chives, divided
1/4 teaspoon freshly ground black pepper
6 garlic cloves, divided
6 cups water
1/2 cup red wine vinegar
1 large yellow crookneck squash, cut into 1/4-inch-thick slices
1 large zucchini, cut into 1/4-inch-thick slices
12 ounces hot turkey Italian sausage links, casings removed
2 cups chopped onion
1 tablespoon olive oil
3 (3.5-ounce) packages shiitake mushrooms, stemmed and sliced
1 cup unsalted chicken stock (such as Swanson)
1/2 cup chopped fresh basil leaves
1 (25-ounce) jar lower-sodium marinara sauce (such as Dell'Amore)
12 uncooked lasagna noodles
4 ounces fontina cheese, shredded and divided (about 1 cup)
1. Combine ricotta, 2 tablespoons Asiago cheese, 1 tablespoon parsley, 1 tablespoon chives, pepper, and 1 garlic clove, grated, in a bowl; set aside.
2. Bring 6 cups water to a boil in a large skillet; stir in red wine vinegar. Add squash and zucchini; cook 2 minutes. Drain.
3. Heat skillet over medium-high heat. Coat pan with cooking spray. Add sausage; cook 7 minutes, stirring to crumble. Stir in onion; cook 8 minutes or until onion is tender.
4. Heat oil in a large saucepan over medium-high heat. Add mushrooms; cook 10 minutes or until mushroom liquid nearly evaporates. Mince 5 garlic cloves; stir into mushrooms. Stir in stock, basil, and marinara. Bring to a boil; remove from heat.
5. To assemble lasagna, spoon 1 cup marinara mixture into the bottom of a 6-quart electric slow cooker. Top with 4 noodles, breaking noodles to fit cooker. Layer half of squash mixture, half of sausage mixture, and 1/4 cup fontina cheese over noodles; top with 1 cup marinara mixture. Arrange 4 noodles over marinara mixture; top with ricotta mixture. Sprinkle with 1/4 cup fontina; top with remaining half of sausage mixture and remaining half of squash mixture. Arrange remaining 4 noodles over squash mixture; top with remaining 1 1/2 cups sauce and 1/4 cup fontina. Cover and cook on low for 4 hours.
6. Preheat broiler.
7. Uncover slow cooker; sprinkle lasagna with remaining 1/4 cup fontina and remaining 2 tablespoons Asiago. Broil on middle rack of oven for 2 minutes or until cheese browns slightly. Sprinkle with remaining 1 tablespoon parsley and remaining 1 tablespoon chives. Let stand 10 minutes before serving.
You can freeze Lasagna up yo 6 weeks. Defrost in refrigerator over night
Seven Layer Salad
Make 6 Servings
6 large eggs
12 strips lean bacon
2 beefsteak tomatoes, diced (about 2 pounds)
1 (10 ounces) box frozen peas, thawed and drained
8 ounces extra-sharp Cheddar, shredded or diced (2 cups)
1/3 cup pitted black olives
2 (5 ounces.) bags mixed greens
1/2 cup ranch dressing or vinaigrette
1 . Place eggs in a medium saucepan with cold water to cover. Bring to a simmer over medium heat. Remove from heat, cover pan and let stand for 10 minutes. Drain eggs and cool in ice water. Peel and set aside.
2 . Cook bacon in batches in a large, heavy skillet over medium heat until crisp, about 10 minutes. Drain on paper towels. Tear bacon into pieces.
3 . Arrange tomatoes, peas, Cheddar, olives, greens and bacon in layers in a large (5-quart), clear bowl with straight sides.
4 . Just before serving, quarter eggs and place on top. Serve with dressing on side or toss.