Crock Pot Lasagna

The new issue of Everyday Food came this week. I love anything that can go in the Crock-pot, so this recipe is perfect for me. My only complaint is that it was slightly dryer than my family would prefer. 

Next time I make it I will include an additional can of crushed tomatoes. Here's the recipe in case you can't read it in the photo:

1 pound Italian sausage, casings removed (we used chicken sausage, cuz that's what Trader Joe's had)

1 pound ground beef sirloin

1 medium onion, finely chopped

2 medium carrots, finely chopped (the kids didn't even know there was a veggie hiding inside)

2 garlic cloves, minced

coarse salt and ground pepper

1 can (6 ounces) tomato paste

1 can (28 ounces) crushed tomatoes in puree

9 large lasagna noodles

2 cups shredded part-skim mozzarella (8 ounces)

Cook the sausage and beef over medium high, breaking up meat with a spoon until no longer pink, 4 to 6 minutes. Add onion, carrots, and garlic; season with salt and pepper. 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 4 to 6 hours. Sprinkle lasagna with 1/2 cup cheese. Cover until cheese has melted, about 10 minutes. Serves 8. Prep time 25 min.

February 21, 2009