1 lb (454 g) Italian-style sausage meat, mild or spicy (about 4)

1 large carrot, peeled and finely grated

1 stalk celery, finely chopped

4 oz (115 g) mushrooms, finely chopped

2 cloves garlic, finely chopped

4 cups (1 litre) tomato sauce, homemade or store-bought

12 uncooked lasagna noodles

1 cup (250 ml) grated Parmigiano-Reggiano cheese

1 container 475 g ricotta cheese

1 1/2 cups (375 ml) grated mozzarella cheese

Salt and pepper

In a bowl, combine the sausage, carrot, celery, mushrooms, and garlic. Season with salt and pepper. Set aside.

Spread 125 ml (1/2 cup) of the tomato sauce at the bottom of the slow cooker. Cover with a layer of noodles. Feel free to break them, if necessary.

Cover with one third of the meat mixture. Cover with 250 ml (1 cup) of tomato sauce and sprinkle with 75 ml (1/3 cup) of Parmesan cheese. Cover with a layer of noodles and add the ricotta cheese.

Follow with a layer of noodles. Add one third of the meat mixture. Cover with 250 ml (1 cup) of tomato sauce and sprinkle with 75 ml (1/3 cup) of Parmesan cheese.

Cover with noodles and repeat with the remaining meat, 250 ml (1 cup) of tomato sauce and Parmesan cheese. Finish with the remaining sauce and sprinkle with mozzarella cheese.

Cover and cook on low for about 4 hours.

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