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Classic Slow Cooker Lasagna
Video
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Ingredients
- 1 pound lean ground beef
- 1 pound Italian sausage
- 24 ounces ricotta cheese
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 4 cups shredded mozzarella cheese
- 2 jars (24 oz each) marinara sauce
- 1 box (12 oz) lasagna noodles, uncooked
- 1 tablespoon Italian seasoning
- 2 cloves garlic, minced
- 1 medium onion, diced
- Salt and pepper to taste
Instructions
Brown ground beef and Italian sausage with onion and garlic in a large skillet, drain excess fat
In a bowl, mix ricotta cheese, eggs, Parmesan cheese, and Italian seasoning
Spray slow cooker insert with cooking spray
Spread 1 cup of marinara sauce on the bottom of the slow cooker
Layer uncooked lasagna noodles (break to fit) over the sauce
Spread 1/3 of the ricotta mixture over noodles
Add 1/3 of the meat mixture and 1 cup of mozzarella
Repeat layers twice more, ending with remaining sauce and mozzarella
Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours
Let stand 20 minutes before serving
Troubleshooting
Recipe Variations
Serving Suggestions
Nutrition Facts
Common Mistakes to Avoid
Frequently Asked Questions
Yes, regular uncooked noodles work fine in this recipe
This can happen if your sauce is too thin or if you open the lid too often during cooking
Yes, substitute the meat with vegetables like mushrooms, zucchini, and spinach
Make sure to use enough sauce between layers and spray the slow cooker insert
Yes, but the texture is better when cooked on LOW
Noodles should be tender and cheese completely melted
Yes, drain it well and blend until smooth first
Resting allows the layers to set and makes cutting easier
Only if your slow cooker is large enough, otherwise make in batches
Make sure bottom is well-coated with sauce and cook on proper temperature