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Slow Cooker Lasagna

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Recipe courtesy of Ree Drummond
Total:5 hr Active: 30 min

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Ingredients

  • Meat Mixture:
  • 2 2 2 teaspoons olive oil
  • 1 1 1 medium onion diced
  • 2 2 2 pounds ground beef
  • 1 1 1 pound Italian sausage, casing removed
  • 3 3 3 cloves garlic, finely chopped
  • 28-ounce 28-ounce can One 28-ounce can diced tomatoes
  • 14.5-ounce 14.5-ounce can One 14.5-ounce can diced tomatoes
  • 6-ounce 6-ounce can One 6-ounce can tomato paste
  • 1 1 1 tablespoon minced fresh basil
  • 1 1 1 tablespoon minced fresh flat-leaf parsley
  • 1 1 1 teaspoon dried oregano
  • 1/2 1/2 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • Cheese Mixture:
  • 3 3 3 cups ricotta cheese
  • 3/4 3/4 3/4 cup freshly grated Parmesan
  • 1/2 1/2 1/2 cup grated Romano
  • 1 1 1 tablespoon minced fresh basil
  • 1 1 1 tablespoon minced fresh flat-leaf parsley
  • 1/2 1/2 1/2 teaspoon kosher salt
  • 1/2 1/2 1/2 teaspoon freshly ground black pepper
  • 2 2 2 large eggs, beaten
  • Lasagna:
  • Nonstick cooking spray, for spraying the slow cooker
  • 15 15 15 uncooked lasagna noodles
  • 2 2 2 cups grated mozzarella
  • Chopped fresh flat-leaf parsley, for garnish

Details

Preparation

Step 1

Directions
For the meat mixture: In a large skillet over medium-high heat, add the olive oil and onion and saute for 5 minutes. Add the ground beef, sausage and garlic and cook until brown, 7 to 9 minutes. Add the tomatoes with their juice, tomato paste, basil, parsley, oregano, salt and some pepper and stir. Set aside.

For the cheese mixture: In a medium bowl, combine the ricotta, Parmesan, Romano, basil, parsley, salt, pepper and eggs and stir together well.

For the lasagna: Spray a 6-quart slow cooker with cooking spray.

Spoon in one-quarter of the meat mixture on the bottom and top with 5 lasagna noodles, broken to fit. Add a third of the cheese mixture, then sprinkle with 1/2 cup mozzarella. Repeat this layering twice, starting with the meat mixture and ending with the mozzarella, for 3 layers total.

For the fourth layer, top with the remaining meat mixture and remaining 1/2 cup mozzarella. Cover and cook on low for 4 hours. Turn off the heat and allow the lasagna to sit 30 minutes before serving. Sprinkle with chopped parsley.

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