Name: Slow-Cooker Sausage Lasagna
Total time: 5 h
Ingredients: 8 curly-edged lasagna noodles , broken in half; Salt and pepper; 1 pound (2 cups) whole-milk ricotta; 2 1/2 ounces Parmesan cheese , grated (1¼ cups); 1/2 cup chopped fresh basil; 1 large egg; 3 cups jarred pasta sauce; 1 pound hot or sweet Italian sausage , casings removed; 1 pound mozzarella cheese , shredded (4 cups)

Why This Recipe Works

We think lasagna is the ultimate slow-cooker casserole, but our early attempts at slow-cooker lasagna yielded gummy noodles and washed-out flavors. With a few tricks, however, we were able to turn things around. First, we found that no-boil noodles simply didn't work in the slow cooker—they became much too soft. Turning to regular lasagna noodles, we found that precooking the noodles was the solution to gummy, underdone noodles. To simplify our assembly, we utilized the test kitchen's favorite jarred pasta sauce, Bertolli Tomato and Basil, and boosted the flavors of the ricotta filling with a hefty amount of Parmesan and some fragrant basil. Spooning dollops of ricotta over the noodles—instead of spreading it—and pinching off pieces of raw sausage helped to streamline assembly as well.

Before You Begin

You will need an oval slow cooker for this recipe. This lasagna is great served right out of the slow cooker, or it can be transferred to a serving dish for a more impressive presentation.

Instructions

1. Line slow cooker with aluminum foil collar, then press 2 large sheets of foil into slow cooker perpendicular to one another, with extra foil hanging over edges. Lightly coat prepared slow cooker with vegetable oil spray.

Bring 4 quarts water to boil in large pot. Add noodles and 1 tablespoon salt and cook, stirring often, until al dente. Drain noodles, rinse under cold water, then spread out in single layer over clean dish towels and let dry. (Do not use paper towels; they will stick to noodles.)

Combine ricotta, 1 cup Parmesan, basil, egg, ½ teaspoon salt, and ½ teaspoon pepper in bowl. Spread ½ cup pasta sauce into prepared slow cooker.

Arrange 4 noodle pieces in slow cooker (they may overlap), then dollop 10 rounded tablespoons of ricotta mixture over noodles. Pinch off one-third of sausage into tablespoon-size pieces and scatter over ricotta. Sprinkle with 1 cup mozzarella, then spoon ½ cup sauce over top. Repeat layering of noodles, ricotta mixture, sausage, mozzarella, and sauce twice more.

For final layer, arrange remaining 4 noodles in slow cooker, then top with remaining 1 cup sauce and sprinkle with remaining 1 cup mozzarella and remaining ¼ cup Parmesan. Cover and cook until lasagna is heated through, 4 to 5 hours on low.

Let lasagna cool for 20 minutes. (If desired, use sling to transfer lasagna to serving dish. Press edges of foil flat; discard any juices.) Serve.