I prefer to use slow cooker liners. Whenever I buy a box of them, there is invariably a little handout inside that includes a few recipes. They are great for folks starting out with slow cookers!
Reynolds produces liner bags for slow cookers. They, like Crock-Pot, offer recipes from their test kitchens. I rounded up a few more and will share them here, in a couple of fall posts. Why fall? Slow cookers are wonderful for making warm, filling meals that are especially welcome on cooler or cold nights.
Prep Time: 20 minutes
Cook Time: 4-6 hours on Low
1 lb uncooked ground Italian sausage
1 onion, chopped
1 can (28 oz) crushed or diced fire-roasted tomatoes
1 can (15 oz) tomato sauce
1 tsp dried oregano
1/2 tsp dried basil
6 uncooked lasagna noodles, broken in half
1-1/2 cups mozzarella cheese, shredded, divided
1 cup ricotta cheese
1/2 cup Parmesan cheese, grated
Set up your slow cooker by placing the liner bag inside, fitting it snugly to the bottom and sides.
Cook sausage and onions 8-10 monutes in a large skillet over medium-high heat, breaking up meat as it cooks. Drain well.
Stir in tomatoes, tomato sauce, basil and oregano; cover and bring to a boil. Reduce heat; simmer 5 minutes.
Spoon 1/3 of the sausage mixture into the slow cooker, spreading evenly over the bottom.
Arrange half the noodles on top.
Combine 1 cup of the mozzarella and ricotta cheeses in a medium bowl. Spoon half of the cheese mixture evenly over the noodles.
Repeat to add another layer.
Top with remaining 1/3 sausage mixture. cover and cook for 4-6 hours on low.
Carefully remove lid to allow steam to escape.
Mix the remaining 1/2 cup mozzarella and Parmesan cheeses; sprinkle over top of the lasagne.
Cover and let stand for 30 minutes until the cheese melts and lasagna sets up slightly.
Serve directly from the slow-cooker.
Note: Do not lift or transport liner with food inside.
Note: Allow crock to cool before removing the liner and tossing it.