slow cooker lasagna

How To Make slow cooker lasagna

• Step 1
  In a large skillet, over medium heat, cook beef, hot sausage and onion, stirring until meats are no longer pink. Drain.
• Step 2
  In a small bowl, combine ricotta cheese, Parmesan cheese, salt, pepper and garlic powder. In another bowl, combine pasta sauce and water.
• Step 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.
• Step 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.
• Step 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.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!