Free Online Recipes
 |  

Sign Up login
 
 

Slow Cooker Sausage and Squash Lasagna Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Slow Cooker Sausage and Squash Lasagna

Category   Entrees - Maindishes
Sub Category   None
Servings   10
Preptime   4 hr 57 min

Ingredients
9 ounces part-skim ricotta cheese
1 ounce Asiago cheese, grated and divided (about 1/4 cup)
2 tablespoons chopped fresh flat-leaf parsley, divided
2 tablespoons chopped fresh chives, divided
1/4 teaspoon freshly ground black pepper
6 garlic cloves, divided
6 cups water
1/2 cup red wine vinegar
1 large yellow crookneck squash, cut into 1/4-inch-thick slices
 
1 large zucchini, cut into 1/4-inch-thick slices
Cooking spray
12 ounces hot turkey Italian sausage links, casings removed
2 cups chopped onion
1 tablespoon olive oil
3 (3.5-ounce) packages shiitake mushrooms, stemmed and sliced
1 cup unsalted chicken stock (such as Swanson)
1/2 cup chopped fresh basil leaves
1 (25-ounce) jar lower-sodium marinara sauce (such as Dell'Amore)

Instructions
12 uncooked lasagna noodles 4 ounces fontina cheese, shredded and divided (about 1 cup) Preparation 1. Combine ricotta, 2 tablespoons Asiago cheese, 1 tablespoon parsley, 1 tablespoon chives, pepper, and 1 garlic clove, grated, in a bowl; set aside. 2. Bring 6 cups water to a boil in a large skillet; stir in red wine vinegar. Add squash and zucchini; cook 2 minutes. Drain. 3. Heat skillet over medium-high heat. Coat pan with cooking spray. Add sausage; cook 7 minutes, stirring to crumble. Stir in onion; cook 8 minutes or until onion is tender. 4. Heat oil in a large saucepan over medium-high heat. Add mushrooms; cook 10 minutes or until mushroom liquid nearly evaporates. Mince 5 garlic cloves; stir into mushrooms. Stir in stock, basil, and marinara. Bring to a boil; remove from heat.
5. To assemble lasagna, spoon 1 cup marinara mixture into the bottom of a 6-quart electric slow cooker. Top with 4 noodles, breaking noodles to fit cooker. Layer half of squash mixture, half of sausage mixture, and 1/4 cup fontina cheese over noodles; top with 1 cup marinara mixture. Arrange 4 noodles over marinara mixture; top with ricotta mixture. Sprinkle with 1/4 cup fontina; top with remaining half of sausage mixture and remaining half of squash mixture. Arrange remaining 4 noodles over squash mixture; top with remaining 1 1/2 cups sauce and 1/4 cup fontina. Cover and cook on LOW for 4 hours. 6. Preheat broiler. 7. Uncover slow cooker; sprinkle lasagna with remaining 1/4 cup fontina and remaining 2 tablespoons Asiago. Broil on middle rack of oven for 2 minutes or until cheese browns slightly. Sprinkle with remaining 1 tablespoon parsley and remaining 1 tablespoon chives. Let stand 10 minutes before serving.
Amount per serving Calories- 342 Fat- 14.1g Saturated fat- 5.5g Monounsaturated fat- 5.5g Polyunsaturated fat- 1.6g Protein- 19.8g Carbohydrate- 35.4g Fiber- 4.1g Cholesterol- 52mg Iron- 1.2mg Sodium- 516mg Calcium- 180mg


Originally Submitted
1/20/2014





0 Out of 5 from 0 reviews

You can add this Slow Cooker Sausage and Squash Lasagna recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.