Recipes  

Slow Cooker Lasagna

  • Preparation 30 MIN
    Cooking 4 H
  • Makes 4-6 servings
  • Freezes
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Ingredients

Preparation

  1. In a bowl, combine the sausage, carrot, celery, mushrooms, and garlic. Season with salt and pepper. Set aside.
  2. Spread 125 ml (1/2 cup) of the tomato sauce at the bottom of the slow cooker. Cover with a layer of noodles. Feel free to break them, if necessary.
  3. Cover with one third of the meat mixture. Cover with 250 ml (1 cup) of tomato sauce and sprinkle with 75 ml (1/3 cup) of Parmesan cheese. Cover with a layer of noodles and add the ricotta cheese.
  4. Follow with a layer of noodles. Add one third of the meat mixture. Cover with 250 ml (1 cup) of tomato sauce and sprinkle with 75 ml (1/3 cup) of Parmesan cheese.
  5. Cover with noodles and repeat with the remaining meat, 250 ml (1 cup) of tomato sauce and Parmesan cheese. Finish with the remaining sauce and sprinkle with mozzarella cheese.
  6. Cover and cook on low for about 4 hours. 



Note

Depending on the type of slow cooker, cooking time may vary. When the pasta is tender with the tip of a knife, the lasagna is ready. We do not recommend keeping the lasagna in the waiting mode (WARM) after cooking, the pasta will become too soft.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1/6 of the recipe

Content % Daily Value
Calories 750  
Total Fat 43 g  
Saturated Fat 20 g  
Sodium (salt) 2050 mg  
Carbohydrates 50 g  
Fibre 4 g  
Protein 42 g