Feed a crowd with this flavor-packed lasagna, which cooks to bubbling perfection in a slow cooker. If you’re lucky, you’ll have leftovers to enjoy for lunch the next day.
Servings: 6-8 servings
1tablespoonextra virgin olive oil
1/2teaspoonred chile flakes
1- 14.5ouncecans No-Salt diced tomatoes
1jar Trader Joe’s Organic Marinara sauce*
1cupgood quality red wine*
1lb.whole-milk ricotta cheese
2Tbs.chopped fresh flat-leaf parsley
1/4teaspoonfreshly ground pepper
9No-boil lasagna noodles
8ouncesfresh mozzarella cheesesliced
2oz.Parmigiano-Reggiano cheesefinely grated
Thinly sliced fresh basil or sprigs of thyme for garnish
Heat olive oil in a skillet over medium heat. Add the bison and cook, breaking up any large chunks with a wooden spoon, until the meat is browned, 10 to 12 minutes. Add the chile flakes, tomatoes, marinara sauce and wine and bring to a simmer. Transfer the sauce to a large bowl. In another bowl, stir together the ricotta, parsley, harissa, and pepper. Set aside.
Spread a thin layer of the sauce on the bottom of the slow-cooker insert. Cover the sauce with a single layer of uncooked lasagna noodles (about 3), breaking the noodles as needed to fit. Spread about 1/3 cup of the ricotta mixture over the noodles. Top with about 2 cups of the sauce, then sprinkle with about 1 cup of the mozzarella and 1/4 cup of the Parmigiano-Reggiano. Repeat the layering 4 more times, starting with the noodles.
Cover and cook on low until the noodles are tender and cooked through, about 4 hours.
Position a rack in the center of an oven and preheat to broil.
Transfer the slow-cooker insert to the oven and broil until the cheese is bubbly and golden brown, 6 to 8 minutes. Let the lasagna rest for 20 minutes before serving. Garnish with basil and serve immediately.
* TJ's Organic Marinara Sauce is very low in sodium, but feel free to use your favorite Marinara or Spaghetti sauce.
I used Coppola Claret for the sauce - always use a drinkable wine! Like the nonnas say: "one for the sauce and one for the cook" :)