Slow Cooker Sausage and Squash Lasagna

Name: Slow Cooker Sausage and Squash Lasagna
Prep time: 4 h 57 min
Cook time: 4 h 57 min
Total time: 4 h 57 min
Yield: 10
Cuisine: Mediterranean, Italian, European
Ingredients: 59 milliliters ounce Asiago cheese, grated and divided (about; 0 teaspoons freshly ground black pepper; 237 milliliters unsalted chicken stock (such as Swanson); 237 milliliters ounces fontina cheese, shredded and divided (about; 118 milliliters chopped fresh basil leaves; 2 Tbsps chopped fresh chives, divided; 2 Tbsps chopped fresh flat-leaf parsley, divided; 6 garlic cloves, divided; 12 uncooked lasagna noodles; 709 grams lower-sodium marinara sauce (such as DellAmore); 1 Tbsp olive oil; 473 milliliters chopped onion; 255 grams part-skim ricotta cheese; 118 milliliters red wine vinegar; 340 grams hot turkey Italian sausage links, casings removed; 298 grams packages shiitake mushrooms, stemmed and sliced; 1 large yellow crookneck squash, cut into 1/4-inch-thick slices; 1 liters water; 1 large zucchini, cut into 1/4-inch-thick slices

You can never have too many main course recipes, so give Slow Cooker Sausage and Squash Lasagnan a try. This recipe serves 10. One portion of this dish contains roughly 24g of protein, 12g of fat, and a total of 398 calories. This recipe is typical of Mediterranean cuisine. Head to the store and pick up fontina cheese, lasagna noodles, water, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert.

Instructions

Combine ricotta, 2 tablespoons Asiago cheese, 1 tablespoon parsley, 1 tablespoon chives, pepper, and 1 garlic clove, grated, in a bowl; set aside.

Ingredients you will need

Asiago Cheese

Whole Garlic Cloves

Parsley

Ricotta Cheese

Chives

Pepper

Equipment you will use

Bowl

Bring 6 cups water to a boil in a large skillet; stir in red wine vinegar.

Ingredients you will need

Red Wine Vinegar

Water

Equipment you will use

Frying Pan

Add squash and zucchini; cook 2 minutes.

Ingredients you will need

Zucchini

Squash

Drain.

Heat skillet over medium-high heat. Coat pan with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Frying Pan

Add sausage; cook 7 minutes, stirring to crumble. Stir in onion; cook 8 minutes or until onion is tender.

Ingredients you will need

Sausage

Onion

Heat oil in a large saucepan over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Whole Garlic Cloves

Mushrooms

Basil

Ground Meat

Stock

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.

Ingredients you will need

Pasta

Equipment you will use

Slow 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.

Ingredients you will need

Fontina Cheese

Pasta

Ricotta Cheese

Sausage

Squash

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.

Ingredients you will need

Fontina Cheese

Pasta

Sausage

Squash

Sauce

Preheat broiler.

Equipment you will use

Broiler

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.

Ingredients you will need

Fontina Cheese

Asiago Cheese

Cheese