Lasagna just got so much easier with this Slow Cooker Lasagna! Layer everything in the crockpot–even UN-COOKED noodles!
Duration:
Servings: 7
Calories: 662kcal
Ingredients
- 1/2 pound ground beef
- 1/2 pound ground Italian sausage (I use hot)
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 large onion , chopped*
- 1 teaspoon Italian seasoning
- 2 Tablespoons dried parsley flakes
- 2 teaspoons garlic powder
- 2 Tablespoons Worcestershire sauces
- 6 ounce can tomato paste
- 29 ounces tomato sauce
- 2 Tablespoons granulated sugar
- 1 1/4 cups water
- 8 ounces lasagna noodles , uncooked
- 4 cups shredded mozzarella cheese
- 1 1/2 cups cottage cheese
- 1/2 cup freshly grated parmesan cheese
Instructions
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In a large skillet over medium heat brown the ground beef, Italian sausage and onion.
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Add salt, pepper, Italian seasoning, parsley, garlic powder, Worcestershire sauce, tomato paste, tomato sauce, sugar, and water. Stir and simmer 15-20 minutes. (You could make the sauce in advance!)
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Spread a fourth of the meat sauce into the bottom of your slow cooker. Arrange a third of the noodles over the sauce (break the noodles to fit, if necessary).
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Combine the mozzarella, cottage cheese and parmesan cheese; spoon a third of the mixture over noodles. Repeat layers twice.
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Top with remaining meat sauce and sprinkle with extra mozzarella cheese, if desired.
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Cover and cook on low for about 4-5 hours or until noodles are tender.
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Serve with Homemade Olive Garden Breadsticks or a salad.
Notes
*You could substitute 1-2 Tbsp dried minced onion
UPDATE: 3/8/16: After comments that the lasagna was a little too runny I reduced the water to 1 1/4 cups in the recipe!
Nutrition
Calories: 662kcal | Carbohydrates: 46g | Protein: 39g | Fat: 35g | Saturated Fat: 16g | Cholesterol: 112mg | Sodium: 2304mg | Potassium: 1071mg | Fiber: 4g | Sugar: 15g | Vitamin A: 1540IU | Vitamin C: 17.9mg | Calcium: 501mg | Iron: 4.3mg