Slow Cooker Lasagna
Check out how simple and easy it is to make homemade Lasagna in your slow cooker. No need to boil noodles, simple layer them in your slow cooker with the other ingredients and let it do all the work for you.
1 lb of Ground Beef
1 pound of hot Italian Sausage
1/2 of an Onion, diced
3 Cloves of Garlic, minced
1 tsp of Italian Seasoning
2 14.5 oz cans of Diced Tomatoes
1 14.5 oz can of Tomato Puree
28 oz Container of Whole Milk Ricotta
1/4 cup of Freshly Grated Parmesan Cheese
Salt, to taste
1/2 cup of Water
4 cups of Shredded Mozzarella
Add oil to a large skillet with high sides, preheat it over medium high heat and add the ground beef, Italian sausage, chopped onion and garlic, add a pinch of salt and saute for about 3 to 4 minutes or until the meat is mostly cooked.
Add the diced tomatoes and tomato puree to the skillet with beef mixture. Season with some salt and Italian seasoning, reduce the heat to medium low and simmer for about 45 minutes.
In a large bowl, mix together the ricotta, egg, Parmesan cheese and a generous pinch of salt, set aside.
Time to layer. Grease the base and sides of your slow cooker then add a touch of sauce in the bottom, layer 3 pieces of lasagna noodles (if you have to break them to fit, feel free to do so) add 1/4 of the sauce, followed by 1/4 of the ricotta mixture and 1/4 of the mozzarella, repeat this process 2 more times, then finish off with the last 3 noodles, cover with the last 1/4 of the sauce and the last 1/4 of the mozzarella.
Cook the lasagna on low for 2 hours, then top with the remaining mozzarella and continue to cook for another hour and a half.
After the lasagna has cooked allow it to sit at room temperature for a minimum of 30 minutes before serving. Enjoy!
Watch my video below where I show you how to make this recipe step by step.