Slow Cooker Lasagna

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

Slow Cooker Lasagna
Slow Cooker Lasagna

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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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