We were surprised and delighted by how well lasagna cooks up in the slow cooker. Be sure to use traditional noodles, and place them in the cooker uncooked. We tried the recipe with specially formulated no-bake noodles, and they didn't work as well.
9 ounces part-skim ricotta cheese
1 ounce Asiago cheese, grated and divided (about 1/4 cup)
1 large yellow crookneck squash, cut into 1/4-inch-thick slices
1 large zucchini, cut into 1/4-inch-thick slices
12 ounces hot turkey Italian sausage links, casings removed
2 cups chopped onion
1 tablespoon olive oil
3 (3.5-ounce) packages shiitake mushrooms, stemmed and sliced
1 cup unsalted chicken stock (such as Swanson)
1/2 cup chopped fresh basil leaves
1 (25-ounce) jar lower-sodium marinara sauce (such as Dell'Amore)
12 uncooked lasagna noodles
4 ounces fontina cheese, shredded and divided (about 1 cup)
How to Make It
Combine ricotta, 2 tablespoons Asiago cheese, 1 tablespoon parsley, 1 tablespoon chives, pepper, and 1 garlic clove, grated, in a bowl; set aside.
Bring 6 cups water to a boil in a large skillet; stir in red wine vinegar. Add squash and zucchini; cook 2 minutes. Drain.
Heat skillet over medium-high heat. Coat pan with cooking spray. Add sausage; cook 7 minutes, stirring to crumble. Stir in onion; cook 8 minutes or until onion is tender.
Heat oil in a large saucepan over medium-high heat. Add mushrooms; cook 10 minutes or until mushroom liquid nearly evaporates. Mince 5 garlic cloves; stir into mushrooms. Stir in stock, basil, and marinara. Bring to a boil; remove from heat.
To assemble lasagna, spoon 1 cup marinara mixture into the bottom of a 6-quart electric slow cooker. Top with 4 noodles, breaking noodles to fit cooker. Layer half of squash mixture, half of sausage mixture, and 1/4 cup fontina cheese over noodles; top with 1 cup marinara mixture. Arrange 4 noodles over marinara mixture; top with ricotta mixture. Sprinkle with 1/4 cup fontina; top with remaining half of sausage mixture and remaining half of squash mixture. Arrange remaining 4 noodles over squash mixture; top with remaining 1 1/2 cups sauce and 1/4 cup fontina. Cover and cook on LOW for 4 hours.
Uncover slow cooker; sprinkle lasagna with remaining 1/4 cup fontina and remaining 2 tablespoons Asiago. Broil on middle rack of oven for 2 minutes or until cheese browns slightly. Sprinkle with remaining 1 tablespoon parsley and remaining 1 tablespoon chives. Let stand 10 minutes before serving.
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This was delicious, yes a bit of up-front work but good for a weekend. Only thing I may change next time is using sweet Italian sausage with a couple shakes of red pepper flakes to replace the heat, although I enjoyed the kick I thought it slightly overwhelmed the other flavors. I made a few other adjustments. Not sure if crookneck squash is just yellow summer squash, that is what I used. I didn't time it right and we ate it after only 3 hours on low but the noodles were tender. I slightly increased all ingredients to use up the full 15oz container of ricotta and 16oz sausage.
This was very yummy and the noodles cooked perfectly. The prep took almost an hour. I went to 3 different stores & none had crook neck yellow squash so I used 1 summer yellow squash instead. I would definitely make this again.
Fantastic. My slow cooker is smaller and could only accommodate 2 lasagna noodles per row but it served 5 tonight and will serve 4 tomorrow. As the recipe indicates there is some up front work but once it is in the slow cooker you can forget about dinner until 12 minutes before serving. Highly recommend and a definite do again addition to our family favorites.
Excellent recipe. Don't use oven bake lasagna noodles they were too mushy. We didn't read it properly. We made step 1 and 2 a day ahead of time because we wanted to save time the next day when we were making it. I only used crook neck squash no zucchini. Used Gouda cheese in place of fontina Definitely will make again.
Excellent recipe... Tasty, holds shape as well as oven cooked and is great when you want to prepare ahead instead of being home to tend to the oven. Made for dinner tonight, and my husband and teenage son both said it was a keeper. I used butternut squash in place of the yellow crooked neck since it wasn't available, but I didn't change anything else. Definitely will make again!
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