Slow cooker sausage lasagna

By Rbrookbank

Ingredients

• 1 pound italian pork sausage
• casings removed.
• 1 pound ground beef sirloin
• 1 medium onion, finely chopped
• 2 medium carrots, finely chopped
• 2 garlic cloves, minced
• course salt and ground pepper
• 1 can (6ounces) tomato paste
• 1 can ( 28 ounces crushed tomatoes in puree
• 9 lasagna noodles
• 2 cups shredded part-skim mozzarella (8 ounces)

Preparation

Step 1

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 - 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.