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Classic Slow Cooker Lasagna
📹 Video Tutorial from YouTube
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🛒 Quick Ingredients
📋 Complete Ingredients List
💡 Pro tip: Tap items to check them off as you prep!
- 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
🍳 Quick Cooking Steps
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
🔧 Kitchen Tools & Equipment
📋 Complete Tools List
- 6-quart slow cooker
- Large skillet for browning meat
- Mixing bowls
- Measuring cups and spoons
- Wooden spoon
- Cheese grater
- Cutting board
- Sharp knife
- Spatula
⚡ Quick Cooking Tips
Use no-boil lasagna noodles for best results
Layer ingredients evenly for consistent cooking
Add spinach or mushrooms for extra vegetables
Try different cheese combinations like provolone or fontina
Make it spicy with red pepper flakes or hot Italian sausage
📊 Nutrition Facts
🔥 Time to Burn Calories
Walking 90min, Running 45min, Cycling 60min
📦 Storage & Meal Prep
🥶 Storage Instructions
- Let cool completely before storing Store in airtight container in refrigerator for up to 4 days Divide into individual portions for easier reheating
🔥 Reheating Tips
- Reheat individual portions in microwave for 2-3 minutes Cover with damp paper towel when reheating to maintain moisture Can be reheated in oven at 350F for 15-20 minutes
⏰ Make Ahead Tips
- Brown meat mixture up to 2 days ahead Prepare cheese mixture up to 1 day ahead Assemble entire lasagna night before and refrigerate
❄️ Freezing Guide
- Freeze fully cooked lasagna for up to 3 months Wrap individual portions in plastic wrap and foil Thaw overnight in refrigerator before reheating
🍽️ Serving Suggestions
- Serve with garlic bread or breadsticks Pair with Caesar salad Garnish with fresh basil leaves Add a side of steamed vegetables Serve with a glass of red wine for adults
⚠️ Common Mistakes
- Not breaking noodles to properly fit slow cooker Forgetting to spray the slow cooker insert Using too much liquid which can make lasagna soupy Opening the lid too frequently during cooking Not letting it rest before serving
🎨 Recipe Variations
- Vegetarian: Replace meat with mushrooms and spinach Mexican: Use enchilada sauce and Mexican cheese blend White Lasagna: Use Alfredo sauce instead of marinara Gluten-free: Use gluten-free lasagna noodles Low-carb: Use zucchini slices instead of pasta
❓ Quick Cooking Q&A
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
