Lasagne - in the crockpot!

Okay, I hear you. Lasagne cannot be made in a crockpot, and anyone who says it can has never had a good lasagne. Well, I dare you to try this one and possibly change your mind. I cannot recall where I got the idea from, and the sauce ingredients are variable, but this lasagne is easy and works every time. And it involves significantly less cleanup than a traditional lasagne. So try it. What have you got to lose?

Crockpot Lasagne

1/2 to 1 lb italian sausage, casings removed*
1 lb extra lean ground beef
1 med onion, finely chopped
2 med carrots, finely chopped
2-4 garlic cloves, minced
1/2 to 1 tbsp fennel seeds
1/2 to 1 tsp each, dried basil, oregano and chili flakes
salt and pepper to taste
1 tin tom paste
1 lg tin diced tomatoes
9 lasagne noodles (do not cook)- I use the Italian egg noodle lasagne sheets
2 c shredded part skim mozzarella

In a heavy pot, cook sausage and beef, breaking with a spoon, until no longer pink (4-6 mins). Add onion, garlic, carrots, fennel, basil, oregano, chili flakes, salt and pepper. Cook until onion has softened (3-5 mins). Stir in paste then toms. Bring to a boil and remove from heat.

Spoon 2 cups meat mixture into the bottom of the slow cooker. Layer 3 noodles, breaking as needed to fit, followed by 2 cups meat mixure, followed by 1/2 c cheese. Repeat with 2 more layers, ending with cheese. Reserve remaining 1/2 c cheese.

Cover slow cooker and cook on low for 4 hours. Sprinkle with remaining cheese and cover until melted (about 10 mins).

Serves 8 at 8 points per serving.

* I have the butcher make up 1/2 lb bags of the sausage filling for me, and I keep them in the freezer to use for spaghetti sauce and lasagne.