Slow Cooker Lasagna

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.

I slice the sausages into coins (½ inch thick or ¼ inch thick brown them drain off the grease (I use chicken or Turkey Italian Sausages, they don’t come uncased) Just slice and cook if I’m rushed, or unease them to cook before adding them if I have more time. Use as much sauce as you need leftovers can be heated and poured over leftovers or used as a dipping sauce.