Slow Cooker Lasagna Recipe

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Slow Cooker Lasagna

Janice Splaha

By
@janniann

I was concerned that this wouldn't work.....but it does and it's tasty, really good.


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Serves:

6 to 8

Prep:

20 Min

Cook:

4 Hr

Ingredients

1 lb
ground beef
1/2 lb
hot sausage, bulk or casings removed
1 medium
onion
1
15 ounce container ricotta cheese
1/2 c
grated parmesan cheese
salt and pepper, to taste
1/4 tsp
garlic powder (or more, if desired)
1 jar(s)
prepared tomato and basil pasta sauce ( i use a little more)
1/3 c
water
1 pkg
(8 ounce) sliced fresh mushrooms
3 c
(12 ounces) shredded mozzarella cheese
8
lasagna noodles, uncooked ( don't use the "no cook" noodles)

Directions Step-By-Step

1
In a large skillet, over medium heat, cook beef, hot sausage and onion, stirring until meats are no longer pink. Drain.
2
In a small bowl, combine ricotta cheese, Parmesan cheese, salt, pepper and garlic powder. In another bowl, combine pasta sauce and water.
3
Coat a slow cooker (I use a cooking bag and spray it) Arrange 4 uncooked noodles in slow cooker, breaking noodles to fit. Spoon 1/2 the meat mixture over he noodles, top with 1/2 the sauce mixture, then 1/2 the mushrooms. Spread the ricotta mixture over the mushrooms and sprinkle with 1/2 the mozzarella cheese. Layer the remaining noodles, meat mixture, sauce, mushrooms and mozzerella cheese.
4
Cover and cook on LOW for 4 hours or until noodles are done. Let stand 10 minutes before lifting bag out of crock pot and placing it into a 9x13 pan. You may also keep the lasagna in the crock portion and serve and store from there.
5
Normally, most slow cookers are very forgiving if allowed to cook beyond the time specified but lasagna is the exception. If you cook longer than 4 hours, the cheese and noodles may scorch.

About this Recipe

Course/Dish: Beef