Slow Cooker Three Meat Lasagna

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Jun. 21, 2018

For busy oven days or busy days in general, thisSlow Cooker Three Meat Lasagnawill take the stress out of meal preparation. After preparing the rich meat sauce and assembling the rest is up to my personal chef, aka slow cooker. The slow cooker simmers the rich and meaty marinara sauce withuncookedlasagna noodles to tender perfection. Layers of seasoned ricotta cheese, slices of spicy pepperoni and lots of gooey cheese complete the ensemble. It will make you think youre dining at an Italian restaurant instead of at your own kitchen table.

Ingredients

Sweet onion 1 Large , dice
Olive oil 1 Tablespoon
Lean ground beef 500 Gram
Sweet italian sausage/Hot italian sausage 500 Gram
Dry italian seasoning 4 Teaspoon , divided (in total)
Garlic salt 1 Teaspoon
Red pepper flakes 1 Teaspoon
Ricotta cheese 16 Ounce
Egg 1 Large , beaten
Grated parmesan cheese 1/4 Cup (4 tbs)
Dry lasagna noodles 12
Marinara sauce 67 Ounce (1 can)
Tomato paste 1/4 Cup (4 tbs)
Pepperoni slices 30
Shredded mozzarella cheese 4 Cup (64 tbs) , divided (in total)
Fresh basil 2 Tablespoon (for garnish)

Directions

MAKING:

1.Drizzle a large skillet with olive oil. Cook the onion over medium-high heat until translucent about 3 minutes.

2.Add the ground beef and sausage to the pan. Add 1 Tbsp Italian seasoning, garlic salt and red pepper flakes.

3.Cook over medium-high until no pink remains. Drain any excess fat from the pan.

4.Add the marinara sauce and tomato paste. Cook stirring just until the tomato paste has dissolved. Remove from the heat. (This can be done in advance and chilled until assembling)

5.In a small mixing bowl mix together the ricotta, beaten egg, grated Parmesan and 1 tsp Italian seasoning.

6.To assemble: Spray the crock of a 6-quart oval slow cooker with cooking spray. Spread 1 cup meat sauce on the bottom from edge to edge.

7.Arrange 3 lasagna noodles in a single layer over the sauce. Break to fit as needed.

8.spread with 1/3 of the ricotta, 1/3 of the meat sauce, 1 cup shredded cheese.

9.Arrange 10 pepperoni slices over the cheese. Repeat 2 more times.

10.Top with the 4th layer of noodles and cover liberally with sauce.

11.Cover and cook on low for 4-6 hours. (See Cook's note)

12.Uncover and top with remaining 1 cup cheese. Cover and rest until the cheese melt.

SERVING:

13.Garnish with fresh basil, if desired. Cut and serve.

NOTES:

1.The entire lasagna may be assembled in the removable crock in advance then covered and chilled until cooking.

2.If assembling with hot meat sauce and cooked immediately check for doneness at 4 hours.

Recipe Summary

Difficulty Level: Easy
Cook Time: 360 Minutes
Ready In: 360 Minutes
Servings: 8