Easy Slow Cooker Lasagna with Veggies
Try this Easy Slow Cooker Lasagna with Veggies recipe, or contribute your own.
Try this Easy Slow Cooker Lasagna with Veggies recipe, or contribute your own.
- 2 jars (23 oz. each) ragãšâ® homestyle sauce (i used the ro
- 1 bag (9.6 oz) turkey sausage crumbles
- 1 large container (32 oz.) ricotta cheese
- 1/4 cup liquid egg whites or egg white from one large egg
- 1 package (9 oz.) frozen chopped spinach thawed, drained and water pressed out
- 1 small bunch baby kale chopped
- 2 tbsp. fresh basil chopped
- 1 box (13.25 oz.) whole wheat lasagna noodles
- 1 bag (8 oz.) shredded mozzarella cheese
- approximately 1/2 cup grated parmesan cheese
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 -12 (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- In a medium sized mixing bowl, combine RAGÚ® Homestyle sauce and turkey sausage crumbles.
- In another medium sized mixing bowl, combine ricotta cheese, egg whites, spinach, kale and basil. Stir to combine evenly.
- Place a slow cooker liner in the bowl of the slow cooker or spray generously with with nonstick cooking spray.
- Layer a ladle of the sauce in the bottom of the slow cooker bowl to prevent noodles from sticking.
- Place 3 lasagna noodles over the sauce, breaking them up to fit. This will not be super pretty, so don't worry to much about that.
- Add about â…“ of the ricotta mixture on top of the noodles and gently spread to cover the noodles as much as possible.
- Add about â…“ of the shredded mozzarella cheese over the ricotta mixture.
- Add another ladle of sauce to complete the layer.
- Complete steps 5 - 8 two more times using up all cheeses.
- Add a final layer of noodles and cover with remaining sauce.
- Top with parmesan cheese.
- Cover and cook on high for 3 hours or low for 6 hours.
- Turn off the slow cooker, take off the lid and let the lasagna rest for at least an hour. This allows for all the remaining liquid to be absorbed and for it to be cut and served easily.
- Cut into slices and serve with a crusty whole grain baguette.
Why is there liquid pooling at the edges three hours in?
Slow cookers trap condensation relentlessly, turning frozen spinach and un-drained greens into a watery hazard if the lid stays sealed. Thaw the nine-ounce package of spinach entirely in advance, then press it through a fine-mesh sieve until no more moisture drips out. When substituting whole wheat noodles for standard semolina sheets, expect them to absorb significantly more hydration during the four-hour cooking cycle, which requires careful sauce distribution to prevent dry patches.
How do you prevent the bottom layer from burning?
Direct contact between dry pasta and ceramic heating elements guarantees scorched edges before the center cooks through. Lining the insert with heavy-duty parchment paper or a slow cooker bag creates a physical barrier against intense localized heat while making cleanup trivial. Ladling a thin base of sauce before laying down the first broken noodles ensures every piece starts softening immediately.
Why is resting non-negotiable before slicing?
Cutting into a casserole immediately upon turning the dial to off results in a collapsing landslide of loose cheese and slipping layers. Allowing the unit to sit uncovered for sixty minutes lets internal starches gelatinize fully. Standard portions hold their shape cleanly once cooled to a manageable internal temperature of around 140 degrees Fahrenheit.
