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Alton Brown's Slow-Cooker Lasagna
Ingredients
  • 1 pound lasagna noodles
  • 1 small eggplant, quartered lengthwise and sliced on mandoline
  • 1 small zucchini, sliced lengthwise on mandoline
  • 1 pound hot and mild beef sausage links, preferably grass fed
  • 2 tablespoons kosher salt
  • 14.5 ounces canned whole tomatoes
  • 2 teaspoons Italian seasoning
  • ½ ounce all-purpose flour
  • ½ ounce goat’s milk powder*
  • 2 large portobello mushroom caps, cut into 3/16-inch-thick strips
  • ½ pound ground pork
  • 4 ounces part-skim mozzarella, grated
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