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|Slow Cooker Hot Five-Cheese Lasagna|
A 4-alarm cheese-packed lasagna that will surely please any hot-and-spicy food lover!
I am really loving this new casserole-shaped slow cooker I just bought. I’m always looking for excuses to use it!
Recently, I fell in love with the taste of hot Italian sausage, so I bought literally a ton the last time they were on sale. I’m becoming a big fan of the ol’ hot and spicy in my old age. OK, you will never see me attempting to eat ghost chilis or scotch bonnets because that’s way too much heat for this old lady, but I do appreciate a little zing in my food lately.
|Pleases any hot-n-spicy lover|
So I couldn’t think of a better way of using this new crock pot toy (the third time this week) than making a nice hot lasagna!
The recipe here I wrote for using hot pepper flakes in the ricotta–that tastes wonderful–but what I added to mine were about 4 pepperoncini peppers diced up in the ricotta. This may not be everyone’s dish of tea though because first, they taste like peppers and secondly, they are pickled–a bit sour as well as a bit of heat. That may not please a majority of people but if you are adventurous, try it. Certainly try pepperoncini if you never have. They are superb with antipastas and on Italian roast beef heroes (or hoagies or subs depending on where you live).
|Lasagna–the most popular casserole ever|
This is also packed with five–yep count ’em–five cheeses. So I know this will please any cheese lover too.
Since my new slow cooker is casserole shaped, I didn’t have to break the noodles. They fit fine. You may have to depending on the size/shape of your cooker–and you may want/need more.
|Packed with cheese|
Hate hot food? All you have to do is use sweet Italian sausage and leave out the pepper flakes/pepperoncini peppers and you’ve got a fine and cheesy normal lasagna.
Slow Cooker Hot Five-Cheese Lasagna
- 9 lasagna noodles uncooked*
- 1 lb lean ground beef
- 1 lb hot Italian sausage
- 1 cup ricotta cheese
- 1/2 cup shredded aged asiago cheese
- 1 cup cubed fresh asiago cheese**
- 1 lb mozzarella sliced (reserve a few slices for top)
- 1/4 cup grated romano or parmesan cheese
- 1 tsp hot red pepper flakes
- 1 24 oz pasta sauce of your choice (I used plain)
- 1 cup water
- *The amount I used because of the shape of my slow cooker
- **Substitute an equal amount of mozzarella if you can't find fresh asiago. Here is a list of suppliers of DOP Asiago cheese.
- Cut sausage into 1/2-inch pieces. Mix the ricotta cheese with the grated romano or parmesan and the hot pepper flakes. Set aside.
- In a large skillet, brown the sausage and ground beef. Drain off fat. Turn off heat.
- Add the pasta sauce and water to the pan with the meat. Stir combining well.
- Place 1 cup of sauce in the bottom of a slow cooker (3.5 Q-6 Q).
- Place a layer of noodles in the crock, breaking if needed to fit.
- Distribute 1/2 of the ricotta mixture evenly across noodles. Distribute 1/2 of the other cheeses evenly, but hold back a few slices of mozzarella for the final topping. Top with about 1 cup of sauce; repeat ending with a layer of noodles. Top with remaining sauce.
- Cover and set slow cooker on HI for 3-5 hours, LOW for 4-6 hours.
- Place reserved mozzarella on top of lasagna. Place lid back on crock and let cheese melt. Turn off crockpot and let lasagna stand for about 10-15 minutes before slicing.
- Serves about 6.
|Slow Cooker Hot Five-Cheese Lasagna|
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Teresa Ambra says
This looks so wonderful. I love the idea of adding so many red pepper flakes to give it some zip.
Judith Hanneman says
Try the pepperoncini in the ricotta too Teresa! The taste may not be for everyone, but I think it tastes wonderful. Plus those peppers won't go to waste–so many recipes call for them–that Mississippi pot roast for one and they are nice with an antipasto.