It's cold, which is a perfect excuse to stay inside and eat. This week, we'll share some unique slow-cooker recipes that offer maximum comfort with minimum fuss. Today's comes from marthastewart.com.

INGREDIENTS

1 lb. Italian pork sausage, casings removed

1 lb. ground beef sirloin

1 medium onion, finely chopped

2 medium carrots, finely chopped

2 garlic cloves, minced

Coarse salt and ground pepper

1 can (6 oz.) tomato paste

1 can (28 oz.) crushed tomatoes in puree

9 lasagna noodles

2 cups shredded part-skim mozzarella (8 oz.)

DIRECTIONS

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. Add onion, carrots, and garlic; season with salt and pepper. Cook until onion has softened, 3 to 5 minutes. Stir in tomato paste, then tomatoes; bring to a boil, and remove from heat.

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).

Cover slow cooker, and cook on low, 4 to 6 hours. Sprinkle lasagna with 1/2 cup cheese. Cover until cheese has melted, about 10 minutes. Makes eight servings.