slow cooker lasagna
(1 rating)
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I was concerned that this wouldn't work.....but it does and it's tasty, really good.
(1 rating)
yield
6 to 8
prep time
20 Min
cook time
4 Hr
Ingredients For slow cooker lasagna
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1 lbground beef
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1/2 lbhot sausage, bulk or casings removed
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1 mdonion
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115 ounce container ricotta cheese
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1/2 cgrated parmesan cheese
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salt and pepper, to taste
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1/4 tspgarlic powder (or more, if desired)
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1 jarprepared tomato and basil pasta sauce ( i use a little more)
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1/3 cwater
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1 pkg(8 ounce) sliced fresh mushrooms
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3 c(12 ounces) shredded mozzarella cheese
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8lasagna noodles, uncooked ( don't use the "no cook" noodles)
How To Make slow cooker lasagna
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1In a large skillet, over medium heat, cook beef, hot sausage and onion, stirring until meats are no longer pink. Drain.
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2In a small bowl, combine ricotta cheese, Parmesan cheese, salt, pepper and garlic powder. In another bowl, combine pasta sauce and water.
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3Coat 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.
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4Cover 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.
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5Normally, 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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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