Pull out your slow cooker and get ready to whip up cheesy, delicious comfort food for your family this week. We’re making lasagna, simplifying the prep and making it doable for a weeknight dinner. If you haven’t used your slow cooker much, you’ll want to be sure that you’re filling it between half and two-thirds full for correct cooking and food safety. It’s also important to cook any ground meats (beef, sausage, chicken, etc.) prior to adding them to the cooker. And no matter how yummy and delicious the aroma is, don’t lift the lid during cooking! It adds between 15-20 minutes to your cooking time each time you do.
Slow Cooker Lasagna
Prep time: 10 minutes
Cook time: 4 to 6 hours
Makes 6 servings
- 1 pound Bob Evans Italian Sausage Roll
- 1 package no-boil lasagna noodles, broken into 2-inch pieces (9 ounces)
- 12 ounces ricotta cheese
- 3 cups shredded mozzarella cheese, divided (12 ounces)
- 2 jars marinara sauce (26 ounces each)
- 1 tablespoon dried parsley
Spray interior of slow cooker with non-stick vegetable spray.
In medium skillet over medium heat, crumble and cook sausage until brown. Place in slow cooker.
Add noodles, ricotta, 2 cups mozzarella, pasta sauce and parsley. Stir gently to combine. Cover and cook on low for 4 to 6 hours.
Five minutes before serving, top with remaining 1 cup mozzarella cheese. Cover to melt cheese.
Recipe courtesy of Bob Evans