Lasagna (Slow-Cooker)

The lasagna we make for company, Cook’s Illustrated’ Lasagna di Magro (Cheese and Tomato Lasagna), is an involved affair calling for expensive cheeses. But the easy slow cooker lasagna below uses pantry staples for a quick weeknight dinner.

1 lb bulk Italian sausage, or ground beef, or combo
15 oz ricotta cheese
⅔ cup Parmigiano-Reggiano cheese, freshly grated
⅓ cup half-and-half cream
2 cloves garlic, minced
1 tsp. cornstarch
1 14.5 oz) can diced tomatoes, with juice
1 28 oz) jar marinara, such as Rao’s, or homemade tomato sauce
1 (16 oz) box curly edge lasagne noodles, uncooked, you will use about 12 noodles (~ 12 oz)
½ cup water, if using unsoaked noodles
½-1 cup mozzarella, freshly shredded, alternatively just use more Parmesan

Garnish:
fresh chopped basil or parsley

Brown the Meat: In your slow cooker or a skillet over medium heat, brown the meat. Season with a little salt and pepper. Drain and set aside.

For the Cheese Sauce: Stir together ricotta, parmesan, cream, garlic, cornstarch, 1/2 teaspoon each Kosher salt and fresh ground pepper.

Layer the lasagna. Spread the diced tomatoes and their juices evenly inside the slow cooker insert, sprinkle a pinch of salt and pepper over the tomatoes. Place layer (1) of lasagne noodles across the tomatoes. Spread half the cheese sauce over the noodles. Add another layer (2) of noodles. Spread half the marinara over the noodles, then cover with half the meat. Add another layer (3) of noodles. Spread the remaining cheese sauce, then the remaining meat. Add another layer (4) of noodles and top with the remaining marinara. If noodles were not soaked, carefully add water to the slow cooker.

You can break the noodles to make them fit. You will use about 12-14 noodles. We change the direction of the noodles with every layer.

Cover and cook for 3-5 hours on LOW, or until the noodles are tender, but don’t let the noodles over cook. About 15 minutes before eating, top with shredded cheese and allow it to melt. Garnish with fresh basil and serve.

Cook's Notes:

• Soaking Lasagne Noodles: It is not necessary to pre-soak the noodles. But if you find that not soaking results in a starchy tasting dish, here’s how to soak noodles: place noodles in a 9x13" pan, use a tea kettle to pour boiling water over them, let soak about 10 minutes. Pour off water and run cold water over the noodles, drain and pat dry. If you soak, eliminate the water in the recipe above.
• Mozzarella: One thing you might notice “missing” from the lasagna layers is oodles of mozzarella cheese. Feel free to top the cheese sauce layers with handfuls of shredded mozzarella. Or try it without the additional cheese for a lighter lasagna.
• Add Vegetables: If desired, add fresh baby spinach, roasted red peppers, or other chopped vegetables to your layers. And/or sauté a diced onion with the ground meat.
• More Meat: Note, the recipe can easily handle another half pound or more of ground meat if you have a hungry, meat-loving group. If you add another half pound of meat, spread it on the first layer with the cheese sauce.
• More Layers: If you’d like to use all the noodles to make more layers, simply adjust the ingredients, adding more meat, tomato sauce, and cheese sauce. If you use more noodles, consider the liquids.
• Noodles: The curly edge noodles might be a little old-fashioned, but they give the dish some heft. Our Wolf slow cooker is rectangular in shape which easily allows for 3 whole noodles lengthwise. But you can break the noodles to make single layers in your cooker depending on the shape.
• Sauce: Costco carries 28 oz jars of Rao’s Marinara. If using different sized jars - two 15 oz jars or 32 oz jar - adjust the water if needed (it is not an exact science). Or use your favorite high-quality sauce or a homemade marinara.
• Serving Suggestions: Serve the lasagna with a fresh green salad and warm toasted bread. Both of these side dishes can be prepared in advance. Have your salad covered in the fridge, waiting to be tossed with dressing. And sliced buttered bread can sit in your toaster oven to be heated later.