The first time I tried a crock-pot lasagna recipe, I was pretty apprehensive. I thought that after the lasagna spent 4 hours in a slow cooker, it was going to be mushy, soupy, or a complete disaster.
I was wrong.
This is the easiest, savory lasagna that doesn’t turn into a shapeless mess on your plate.
- 1 lb. ground beef (90/10)
- ½ lb. hot sausage
- ¾ onion, chopped
- 2 red bell peppers, chopped
- 24 oz. jar of pasta sauce
- 4 cloves garlic, pressed
- 25 oz. part-skim ricotta
- 1 extra large egg
- 1 tbs. basil
- 3 tbs. grated parmesan
- 24 oz. jar of pasta sauce (for the top and bottom)
- 16 oz. fresh mozzarella (or 2 cups)
- 1 package no-boil lasagna noodles
- grated parmesan
- salt and pepper
- In a large skillet, brown the ground beef, onions and bell peppers. Add the pressed garlic and saute for an additional minute. Then, add one jar of pasta sauce and let simmer for 5 minutes. Taste the meat mixture and add any additional seasonings.*
- In a medium mixing bowl, add the ricotta, egg and basil, parmesan, and mix well. Add a pinch of salt and pepper.
- In a large crockpot, add a cup or two of the pasta sauce from the second jar. Add just enough to cover the bottom. Add the noodles, being careful not to overlap them. You may need to break the noodles apart to make them fit. Next, add repeating layers of ricotta (use about ⅓ of the total ricotta in each layer), mozzarella, meat sauce, and noodles. Top with remaining pasta sauce and mozzarella. Grate parmesan over the top of the lasagna.
- Cook in the crockpot over low heat for 4 hours. If cooked any longer, the lasagna has the tendency to dry out. Serve and enjoy!