Slow-Cooker Lasagna
- 1 Tbs. olive oil
- 2 lb. Italian sausage, casings removed
- 2 jars (each 24 oz.) tomato sauce
- 2 cups water
- 1 lb. whole-milk ricotta cheese
- 2 Tbs. chopped fresh flat-leaf parsley
- Kosher salt and freshly ground pepper, to taste
- 18 ruffle-edged lasagna noodles (not no-boil noodles)
- 1 1/2 lb. mozzarella cheese, grated
- 2 oz. Parmigiano-Reggiano cheese, finely grated
- Thinly sliced fresh basil for garnish
- Produce
- Basil, fresh (1)
- Flat-leaf parsley, fresh (2 Tbs.)
- Meat
- Italian sausage (2 lb.)
- Cooking & Baking
- Kosher salt and freshly ground pepper (1)
- Olive oil (1 Tbs.)
- Pasta & Grains
- Ruffle-edged lasagna noodles (18)
- Drinks
- Water (2 cups)
- Dairy
- Mozzarella cheese, grated (1 1/2 lb.)
- Parmigiano-reggiano cheese (2 oz.)
- Whole-milk ricotta cheese (1 lb.)
- Other
- 2 jars (each 24 oz.) tomato sauce
Preparation
Read recipe preparation on williams-sonoma.com
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Recipe Stats
Published July 19, 2011 (1 year ago).
40 people saved this recipe.
