Slow-Cooker Broccoli and Sun-Dried Tomato Lasagna

Name: Slow-Cooker Broccoli and Sun-Dried Tomato Lasagna
Yield: Serves 6 to 8
Cuisine: Europe, Italian
Ingredients: 12 ounces, broccoli florets, cut into 2-inch pieces; , Salt and pepper; 8 , curly-edged lasagna noodles, broken in half; 1 pound (2 cups), whole-milk ricotta cheese; 2½ ounces, Parmesan cheese, grated (1¼ cups); 3/4 cup, oil-packed sun-dried tomatoes, patted dry and quartered; 1 , large egg; 1 teaspoon, minced fresh oregano; 1 teaspoon, garlic powder; 1/2 teaspoon, red pepper flakes; 3 cups, jarred pasta sauce; 1 pound, mozzarella cheese, shredded (4 cups)

2 comments

Main Courses

Europe

Italian

Pasta, Grains, Rice & Beans

We decided to create a vegetarian version of traditional lasagna by swapping in broccoli and sun-dried tomatoes for the sausage.

A cookbook recipe exclusively for All-Access members from The Complete Slow Cooker

SERVES6 to 8

TIME4 to 5 hours on low

Slow cooker size5 to 7 quarts

WHY THIS RECIPE WORKS

Blanching the broccoli in boiling water before cooking the lasagna noodles ensured it was perfectly tender and vibrant after 4 hours in the slow cooker. The test kitchen's favorite jarred pasta sauce is Rao's Homemade Marinara Sauce. This l...

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