Slow Cooker Lasagna

By bubbles7380

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

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

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.