Alton Brown's Lasagna

Soak noodles

Place the lasagna noodles in a 13 by 9-inch metal pan and pour over enough hot water to cover the noodles. Set aside until pliable, about 30 minutes.

Drain noodles

Drain the water from the noodles, separate, and set aside.

Salt vegetables

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.

Prepare sausage

Remove the sausage from its casing and chop or pinch into 1/2-inch pieces. Set aside.

Rinse and dry vegetables

Rinse the eggplant and zucchini under running water and spin until mostly dry.

Line slow cooker

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.

Build first layer

Crush 1 tomato with your hand onto the bottom of the slow cooker. Cover with half of the sausage. Sprinkle with 1/2 teaspoon of the Italian seasoning, one-fourth of the flour, and one-fourth of the goat's milk powder. Add one-fourth of the purged vegetables in a layer, slightly overlapping the pieces. Add one-fourth of the sliced mushrooms in a layer. Add one-fourth of the remaining noodles in a layer, cut to fit any gaps, slightly overlapping the pieces. Gently press down on the noodles before building next layer.

Build second layer

Crush another tomato and place atop the noodles. Add half of the ground pork, sprinkle with 1/2 teaspoon of the Italian seasoning, one-fourth of the flour, one-fourth of the goat's milk powder, one-fourth of the vegetables, and one-fourth of the mushrooms.

Complete remaining layers

Repeat 2 more times with the remaining ingredients. You will have 4 layers total.

Top with tomato juice

Spread 2 tablespoons of the tomato juice from the can on the top of the last layer of the noodles.

Cook in slow cooker

Set the slow cooker to low, cover, and cook for 5 hours.

Remove excess fat

Remove any excess fat that has accumulated by pressing down directly on the top of the lasagna with a dish or small lid. Turn off the slow cooker.

Add cheese

Sprinkle with cheese. Cover and leave for 30 minutes.

Brown cheese (optional)

Brown the cheese, if desired, using a propane torch or heat gun. When using a propane torch, place it on a flat, steady surface facing away from you in a well-ventilated area. Light the match or lighter, 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.