Alton Brown's Lasagna
Ingredients
Pasta and Vegetables
Meat
Other
Instructions
- 1
Place the lasagna noodles in a 13x9-inch metal pan and pour over enough hot water to cover. Set aside until pliable, about 30 minutes. Drain, separate, and set aside.
- 2
Place the eggplant and zucchini in the bowl of a salad spinner. Sprinkle with the salt and purge for 20 minutes, tossing after the first 10 minutes.
- 3
Remove the sausage from its casing and chop or pinch into ½-inch pieces. Set aside.
- 4
Rinse the eggplant and zucchini under running water and spin until mostly dry.
- 5
Use 4 pliable lasagna noodles to line the sides of a 3-quart slow cooker. Overlap the noodles slightly and press against the sides so they stick.
- 6
Build the first layer:
- 7
Build the second layer:
- 8
Repeat 2 more times with the remaining ingredients. You will have 4 layers total.
- 9
Spread 2 Tbsp of the tomato juice from the can on the top of the last layer of noodles.
- 10
Set the slow cooker to low, cover, and cook for 5 hours.
- 11
Remove any excess fat that has accumulated by pressing down directly on the top of the lasagna with a dish or small lid.
- 12
Turn off the slow cooker. Sprinkle with mozzarella cheese. Cover and leave for 30 minutes.
- 13
Brown the cheese, if desired, using a propane torch or heat gun.
💡 Cook's Notes
This is a slow cooker recipe that could be adapted for a standard lasagna dish, taking advantage of the unique flavors and ingredients. **Propane Torch Safety:** Propane gas torches are highly flammable and should be kept away from heat, open flame, and prolonged exposure to sunlight. They should only be used in well-ventilated areas. When lighting a propane gas torch, place the torch on a flat, steady surface, facing away from you. Light the match or lighter and then open the gas valve. Light the gas jet, and blow out the match. Always turn off the burner valve to "finger tight" when finished using the torch. Children should never use a propane gas torch without adult supervision.
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