Slow Cooker Lasagna

 

 

 

 

 

Servings: 10

Prep time: 30 minutes (or less)

Cook time: 6 hours on low

It has been quite a long time since I posted a recipe, so I thought I would share one that I just discovered a couple of weeks ago. The first time I made lasagna was about 2 months ago. My spouse said it was pretty good, but he really wanted some veggies in it to break up the heaviness. Making lasagna in the oven was also a lot of work! Cooking the noodles and all was a little labor intensive, so I went on a search for an easier lasagna. This is when I came across slow cooker lasagna. I've seen quite a few variations on slow cooker lasagna, but not of them were really what I wanted for a lasagna. Most did not have any vegetables, unless you count tomato sauce. After looking through several recipes, I finally put together one that has a beautiful flavor and great texture! Some of the ingredients I have added notes to as there can be a bit of variation from recipe to recipe. This recipe uses a 6-quart slow cooker. This recipe could also be easily adapted to a vegetarian version by cutting out the meat and adding more vegetables such as eggplant!

Ingredients

• 1 or 2 zucchinis (this will entirely depend on the size and how much zucchini you want. I use about two small-medium zucchinis)
• 1 or 2 yellow squash
• 25 ounces marinara sauce (may come in a slightly smaller size, buy the largest one that's closest to 25 ounces)
• 15 ounces ricotta cheese (you could also use cottage cheese, but I enjoy the texture of ricotta more)
• 1 tablespoon dried parsley (or more if you want)
• 4  cups shredded mozzarella
• 1/4 cup parmesan (preference for grated)
• 1/2 bunch fresh spinach (this kind usually has very large leaves)
• 12 ounces spicy sausage (normally comes in 12 ounce packaging, but if it has more that's totally ok!)
• 1 egg
• 9 lasagna noodles (this is not a whole box of lasagna, which means you have some noodles for the next time you make it!)

Directions

1. Using a mandolin slicer (or knife) slice the yellow squash and green zucchini. Spread squash and zucchini on an even surface. Lightly salt. This helps draw out water. Wait about 20 minutes or so and then wipe off the salt from the squash and zucchini and any excess liquid. Separate into 3 piles
2. Combine ricotta cheese with 1 egg, tablespoon of dried parsley, and 1/4 cup parmesan cheese.
3. Cook sausage until there is no pink spots. Drain as much oil from the pan as you can. 
4. Spread thin layer of marina sauce on the bottom of the slow cooker.
5. Combine the remaining marina sauce with the sausage in the pan. Mix well.
6. Using three noodles, cover bottom of the slow cooker. You can break apart noodles to fit your crock pot. It is ok if some of the noodles overlap a little bit.
7. Create a layer of zucchini and squash right on top of the noodles.
8. Create a layer of spinach. I usually flatten mine out as it makes it easier to spread the ricotta cheese on top of it. This is where it is useful to have larger leafed spinach. Bagged spinach is typically smaller leafed. Spinach in a bunch is also a better price and you can use the other half of it for salad or for a fritata! 
9. Using a third of the ricotta cheese mixture and a spatula, spread ricotta cheese on top of the spinach. Smooth it out as best as you can.
10. Using 1/4 of the mozzarella cheese, sprinkle on top of ricotta cheese mixture.
11. Using a third of the sausage and marina sauce, spread layer of mixture on top of cheese. Use a spoon to help even it out. It does not have to be perfect!
12. Repeat until you have created 3 layers. On top of the last marina sausage layer, sprinkle remaining mozzarella cheese.
13. Set to low heat and cook for 6 hours!