I love how the slow cooker creates a real depth of flavor. This was super easy to prepare, once the meat mixture is browned it's basically a dump and layer recipe. After the dish has fully cooked, the slow cooker gets unplugged and you allow the top layer of cheese to melt and the dish to fully set for 15 minutes before serving (great tip).
I served this for Andy's parents and grand-parents (who are in town visiting for a couple days) and we all loved it! The dish got great reviews for it's full flavor and it being such an easy family meal. Next time, I think some oregano and/or italian seasoning would be a nice addition.
- 1 pound Italian sausage
- 1 pound ground beef sirloin
- 1 medium onion, finely chopped
- 2 medium carrots, finely chopped (I added 1 chopped bell pepper too)
- 2 garlic cloves, minced
- Coarse salt and ground pepper
- 1 can (6 ounces) tomato paste
- 1 can (28 ounces) crushed tomatoes in puree
- 9 lasagna noodles
- 2 cups shredded part-skim mozzarella
- In a 5-quart Dutch oven or heavy pot, cook sausage and beef over medium-high, breaking up meat, until no longer pink, 4 to 6 minutes. Add onion, carrots, and garlic; season with salt and pepper. Cook until onion has softened, 3 to 5 minutes. Stir in tomato paste, then tomatoes; bring to a boil, and remove from heat.
- Spoon 2 cups meat mixture into bottom of a 5- to 6-quart slow cooker. Layer 3 noodles (breaking them as needed to fit), 2 cups meat mixture, and 1/2 cup cheese; repeat with two more layers (refrigerate 1/2 cup cheese for topping).
- Cover slow cooker, and cook on low, 7-8 hours. Sprinkle lasagna with 1/2 cup cheese. Unplug slow cooker, but keep covered until cheese has melted, about 15 minutes.
Recipe courtesy of Everyday Food Magazine
Served with roasted broccoli and carrots (olive oil, salt and pepper - baked at 375 degrees for 20 minutes) and slices of warm bread, not shown.
Simple family set-up in the dining room, that we seem to never use enough.