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Slow Cooker Lasagna

Easy Slow Cooker Lasagna layered with noodles, homemade meat sauce and three kinds of cheese! This lasagna takes only 15 minutes of prep time and couldn't be any easier to make!

8 Servings

Nutrition (1 serv.)	Amount	Nutrition (1 serv.)	Amount
Calories	479 kcal	Sugar	6 g
Carbs	26 g	Cholesterol	104 mg
Protein	29 g	Sodium	1056 mg
Fat	29 g	Fiber	3 g
Sugar	6 g
Cholesterol	104 mg
Sodium	1056 mg
Fiber	3 g

Prep Time: 15 min Cook Time: 240 min Total Time: 255 min

https://therecipecritic.com/slow-cooker-lasagna/

Spray the bowl of a 6 or 7-quart slow cooker with nonstick cooking spray and set aside.
Add 1 tablespoon olive oil to a 12-inch skillet and heat over medium-high heat. Add ½ pound ground beef and ½ pound spicy sausage and cook for 7-10 minutes until browned and no pink remains. 
Add 1 cup diced onion and 4 teaspoons minced garlic and cook for 2 minutes. Stir in 2 (15-ounce) cans tomato sauce, 1 cup water, and 1 teaspoon Italian seasoning. Season with salt  and ground black pepper to taste
To assemble the lasagna, layer ¼ of the meat sauce in the bottom of the slow cooker. Break up 3 of the 9 oven ready lasagna noodles  so they fit evenly on top, overlapping them if needed. Add a third of the 16 ounces ricotta cheese, ¼ cup of the ½ cup parmesan cheese, and ½ cup of the 2 cups mozzarella cheese.
Repeat the layers twice more, until you use up the remaining ingredients, reserving the last ½ cup of mozzarella cheese for topping before serving.
Cook on LOW for 4 hours, until the noodles are fully tender. Sprinkle the remaining ½ cup of mozzarella on top and cover to melt the cheese, about 5 minutes.
Turn the slow cooker to WARM and let the lasagna rest for 15-30 minutes before serving to make dishing it up easier.

Ingredients

1 tablespoon olive oil

½ pound ground beef

½ pound spicy sausage

1 cup diced onion about 1 medium onion

4 teaspoons minced garlic

2 (15-ounce) cans tomato sauce

1 cup water

1 teaspoon Italian seasoning

salt to taste

ground black pepper to taste

16 ounces ricotta cheese

½ cup parmesan cheese

2 cups mozzarella cheese

9 oven ready lasagna noodles

Instructions

Step 1

Spray the bowl of a 6 or 7-quart slow cooker with nonstick cooking spray and set aside.

Step 2

Add 1 tablespoon olive oil to a 12-inch skillet and heat over medium-high heat. Add ½ pound ground beef and ½ pound spicy sausage and cook for 7-10 minutes until browned and no pink remains.

Step 3

Add 1 cup diced onion and 4 teaspoons minced garlic and cook for 2 minutes. Stir in 2 (15-ounce) cans tomato sauce, 1 cup water, and 1 teaspoon Italian seasoning. Season with salt and ground black pepper to taste

Step 4

To assemble the lasagna, layer ¼ of the meat sauce in the bottom of the slow cooker. Break up 3 of the 9 oven ready lasagna noodles so they fit evenly on top, overlapping them if needed. Add a third of the 16 ounces ricotta cheese, ¼ cup of the ½ cup parmesan cheese, and ½ cup of the 2 cups mozzarella cheese.

Step 5

Repeat the layers twice more, until you use up the remaining ingredients, reserving the last ½ cup of mozzarella cheese for topping before serving.

Step 6

Cook on LOW for 4 hours, until the noodles are fully tender. Sprinkle the remaining ½ cup of mozzarella on top and cover to melt the cheese, about 5 minutes.

Step 7

Turn the slow cooker to WARM and let the lasagna rest for 15-30 minutes before serving to make dishing it up easier.