Slow Cooker Lasagna

You can. Ive used prego. No water added.

Thank you very much

i think the combination of tomatoes makes the whole recipe. You have to take the time if you want any recipes to taste exceptional. I spent a whole day 10 lbs of tomatoes to end yup with 3 bags of sauce! But I’m saving it for my sons visit at Christmas.

I say you can use jar sauce. But, my suggestion which is just as easy, would be to buy 2 large cans of crushed tomatoes. (You can use the one with basil added for extra flavor). Trust me, with all the meat flavors and sausage and cheese, the taste and flavor, superb!

It's actually just as easy and less expensive to use canned crushed tomatoes. Add Italian seasoning and a little olive oil.

My husband loves to make spaghetti sauce with lots of meat, so I use that. But only on a portion of the lasagna. One member of the household is reducing the amount of meat she eats, so I use a big jar of a good marinara sauce on 2/3 of the lasagna. The other end of the cooker uses the meat sauce. That means lots of vegetarian leftovers with minimal effort.

Awesome recipe, so easy and no last minute fuss.

I always use jar sauce. Works every time. I don't add water to it

I have to make my own sauces due to the salt, sugar, HF Corn Syrup, and preservatives in commercial sauces. I start with 2 (28oz) cans of Low Sodium, Tomato purée (from San Marzano tomatoes if possible), my favorite Italian Seasonings (2-3 Tb)including some ground fennel (1 tsp), Smoky or Sweet Paprika (2tsp) lot’s of minced garlic(3 Tb), minced ingredients onion(2 big) and minced carrots sweetened the sauce perfectly (2 cups worth) Let it simmer, add 2 (6oz) cans salt free tomato paste, thickens and deepens flavor. Sometimes I add 1-2 (6oz) cans of low sodium Hot and Spicy V8 Juice for a perky sauce with a background vegetable flavor. Plain V8 will do, and you can add any heat you have on hand or none at all. Italian generally use red pepper flakes or spicy peppers in sauce (also minced). Seasonings and vegetable amounts to personal taste. I add 2 Tb of Olive Oil to a Dutch oven to quick sauté the vegetables first. Then add the remaining ingredients to the pot. It can simmer on the stove for ½ hour, or as long a time as you have. I mince the vegetables in the food processor until fine, so it’s very quick and painless. When I have time, I simmer it in my 2nd slow cooker ( with a liner) after browning the vegetables. 4-6hours on Low. Either way I add Olive Oil to taste, and fresh cracked black pepper. You can swirl fresh chopped parsley, oregano, basil or other desired seasoning. I’m retired and cannot stand up to cook for long periods. Then line my 8 qt slow cooker and assemble the lasagna. This recipe can be prepped by getting the vegetables ready one day. Starting the sauce in the Slow cooker overnight, and assembling the lasagna early in the day, to cook all day long on Low for dinner or for the next day. It actually tastes better and firms up over night. Then warm on low until hot to serve. This is my version of either quick or long cooking Marinara Sauce. It tastes great. I sometimes add browned Turkey Italian Sausage.(Sweet or Hot, your preference) To the Lasagna or cook completely to serve with Spaghetti.

I always add 2-3+ cups chopped or sliced vegetables, as well, bell peppers red or green, mushrooms, extra chopped onions, celery, sun dried or fresh tomatoes, etc. What ever we have on hand I have on hand and any fresh herbs, minced between the layers. This is quick and easy. I use a step wise approach for personal health reasons, but you could do it quite easily, all at one time. I also discover this method from a Vegetarian, and we love it. Forget the old way, and those slimy cooked noodles. I make big batches because my husband takes it to work as well. I love this method. It’s simple and quick.

Most likely ground sausage

thank you

You can use whatever Italian sausage you like. We get a special mix from our local butcher.

Out of the casing always! Or you can buy it already without casing.