Sausage and Vegetable Lasagna
- 1 pound Italian pork sausage
- 2 cloves garlic, minced
- 1 (8 ounce) package mushrooms, sliced
- 1 cup chopped onion
- 1 (24-ounce) jar chunky-style pasta sauce, divided
- 2 (14.5-ounce) cans diced Italian-style tomatoes, drained, divided
- 1 teaspoon black pepper
- 1 egg
- 1 (15-ounce) carton ricotta cheese
- 1 1/2 cups shredded mozzarella cheese, divided
- 1 1/2 cups grated Parmesan
- 1 tablespoon Italian seasoning
- 1/2 teaspoon garlic salt
- 2 tablespoons oil
- 9 lasagna noodles, uncooked, divided
- 4 1/2 cups coarsely chopped spinach, divided
- 10 mozzarella cheese slices, divided
- 1/4 cup chopped parsley
Brown pork sausage in a large skillet, breaking up any large pieces. Drain off excess fat. Add garlic, mushrooms, and onions to skillet and cook until vegetables are soft.
Reserve 1 cup of pasta sauce. Add remaining pasta sauce, one can of tomatoes, and pepper to skillet. Simmer 3 minutes. Drain off excess liquid.
Whisk egg in a medium bowl. Add ricotta, 1 cup of shredded mozzarella, Parmesan, Italian seasoning, and garlic salt. Blend well and set aside.
Lightly coat the Nomad® 6- or 8-quart cooking pot with oil. Spread 1/2 cup of reserved pasta sauce in cooking pot, covering surface evenly. Layer 3 noodles, half of the cheese mixture, half of the meat sauce, then sprinkle half of the chopped spinach on top. Add 5 mozzarella slices, slicing one in half to evenly cover surface. Repeat layers of noodles, cheese mixture, meat sauce, spinach, and cheese slices. Top with 3 remaining noodles.
Combine the second can of tomatoes and reserved pasta sauce in a medium bowl. Pour on top of noodles making sure all noodles are covered with the tomato mixture. Close cover.
Cook on LOW 3 1/2 hours. Open cover and top with remaining shredded cheese. Close cover and continue to cook for 30 minutes. Turn to WARM, open cover, and let stand for 10 minutes. Sprinkle with parsley and serve.
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