Slow-Cooker Sausage Lasagna

1. Saute meats:

   In a 5-quart Dutch oven or heavy pot, cook sausage and beef over medium-high, breaking up meat with a spoon, until no longer pink, 4 to 6 minutes.

2. Add vegetables and garlic:

   Add onion, carrots, and garlic; season with salt and pepper. Cook until onion has softened, 3 to 5 minutes.

3. Add tomato paste, then tomatoes:

   Stir in tomato paste, then tomatoes; bring to a boil, and remove from heat.

4. Assemble lasagna:

   Spoon 2 cups meat mixture into bottom of a 5- to 6-quart slow cooker. Layer 3 noodles (breaking them as needed to fit), 2 cups meat mixture, and 1/2 cup cheese; repeat with two more layers (refrigerate 1/2 cup cheese for topping).

   To fit lasagna noodles into a round slow cooker, break off corners as needed. You don't have to precook the noodles. When the lasagna's done, they'll be ready, too.

5. Cook lasagna:

   Cover slow cooker, and cook on low, 4 to 6 hours.

6. Add reserved cheese:

   Sprinkle lasagna with 1/2 cup cheese. Cover until cheese has melted, about 10 minutes.

Other Lasagna Recipes to Try:

• Lasagna With Meat Sauce
  
• Three-Cheese Skillet Lasagna
• Tomato-Sausage Lasagna
• Mushroom-Eggplant Lasagna
• Sausage, Chard, and Lemon Lasagna