Slow-Cooked Lasagna
A great meal that makes delicious leftovers too.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.emerils.com.
Cooking tools:
- Slow cooker
- Skillet
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Grater
- Wooden spoon
- Spoon
Ingredients
- Meat Sauce
- 1/3 pound ground beef
- 1/3 pound ground veal
- 1/3 pound ground pork
- 1/2 cup chopped celery, (about 1 rib)
- 1 small yellow onion, chopped
- 3 tablespoons chopped garlci (6 to 7 cloves)
- Two 28-ounce cans crushed tomatoes
- 1 cup beef broth
- 1 tablespoon salt
- 1 1/2 teaspoons freshly ground black pepper
- 1/2 teaspoon crushed red pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 1/2 teaspoons sugar
- Lasagna
- One 15-ounce container ricotta cheese
- 1 egg, beaten
- 1 package dried lasagna noodles (9 noodles), ends broken and discarded so the noodles are the length of the slow cooker
- 12 ounces packaged mozzarella cheese, grated
- 8 ounces sliced provolone cheese
- 8 ounces fresh mozzarella cheese, sliced
- 1/3 cup finely grated Parmigiano-Reggiano cheese
