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  • Scintillating   Slow Cooker Sausage Lasagna
  • Yields:   6 Servings
  • Time:  4 Hours 30 Minutes
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  • Description
  • Good  thing he's  only a comic book cat, because   Garfield would go  crazy  for  even a lick  of this  classic baked Italian cuisine!  With its creamy  ricotta and parmesan cheeses, slightly peppery tomato sauce, and moist sausage, your taste  buds will be at this crock pot casserole's  beckon call.
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  • Ingredients
  • ~ 8 (7 oz) curly-edged lasagna noodles, broken in half ~ 1/2 tsp salt ~ 1/2 tsp pepper ~ 1-3/4 cups (15 oz) ricotta cheese ~ 1-1/4 cups (2-1/2 oz) grated parmesan cheese ~ 1/2 cup (1 bunch) fresh basil, minced ~ 1 large egg ~ 1 (24 oz) jar tomato sauce (Rao's Arrabiata recommended, or your favorite spicy pasta sauce) ~ 1 lb 3 oz  mild Italian sausage, removed from its casing ~ 4 cups (1 lb) shredded mozzarella cheese ~ vegetable oil spray
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  • Instructions 
  • 1.  Layer 3 sheets  of heavy-duty   aluminum foil  and fold in half to make a 16 in x 4 in rectangle.  Press the foil into the back side of the slow  cooker insert.   Then fit 2 large sheets of  foil into the slow cooker perpendicular to one another, crimping the extra foil over the edges of the slow cooker insert. 2.  Cook lasagna   noodles according to  the package directions until   al dente.  Drain noodles, rinse  under cold water, and then spread them out into a single layer over clean kitchen towels to dry. 3.  In a bowl, mix together the ricotta,  1 cup parmesan cheese, basil, egg, 1/2 tsp  salt, and 1/2 tsp pepper.   Spread 1/2 cup tomato  sauce  into the slow cooker. 4.  Arrange 4 lasagna pieces lengthwise  in the slow cooker, then dollop 9 rounded tbsp of the ricotta cheese mixture over the noodles.    Pinch off 1/3 of the sausage  and drop tbsp-sized pieces over the ricotta .  Sprinkle with 1 cup of mozzarella cheese, then spoon 1/2 cup tomato sauce over the top.  Repeat layering the lasagna noodles, ricotta mixture, sausage, mozzarella, and sauce twice more. 5.  For the final layer, arrange the remaining 4 noodles in the slow cooker, top with the remaining  sauce and sprinkle with the remaining mozzarella  and parmesan cheeses.    Cover and cook for 4 hours on the low setting.    Let lasagna cool for 20 minutes.  Using the aluminum foil sling, lift lasagna  out of the slow cooker and serve. 
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