Betty demonstrates how to make Slow Cooker Lasagna. This is an easy and tasty Italian-style main dish. It is great for a potluck.
Italian sausage | 1 Pound , casings removed | |
Ground beef | 1 Pound | |
Onion | 1 Large , finely chopped | |
Garlic | 1 Clove (5 gm) , minced | |
Canned spaghetti sauce | 24 Ounce ((pasta sauce or Italian sauce)) | |
Canned diced tomatoes | 14 1/2 Ounce | |
Water | 1/2 Cup (8 tbs) | |
Dried basil | 1 Teaspoon | |
Dried oregano | 1 Teaspoon | |
Ricotta cheese/Cottage cheese | 15 Ounce | |
Eggs | 2 , beaten | |
Grated parmesan cheese | 1/2 Cup (8 tbs) | |
Whole wheat lasagna noodles/Lasagna noodles | 9 , uncooked | |
Shredded mozzarella cheese | 16 Ounce | |
Cooking oil spray | 4 Dash |
GETTING READY
Place a large piece of aluminum foil on bottom and up the sides of a 6-quart slow cooker.
Spray foil with cooking oil spray. Set aside.
MAKING
In a deep skillet, cook Italian sausage, ground beef, onion, and garlic over medium heat for about 10 minutes, or until meat is no longer pink, and the sausage and beef are crumbled.
Drain off excess grease.
Stir in spaghetti sauce, tomatoes, water, basil, and oregano.
Place back on stove and heat through. In a medium-sized bowl, mix ricotta cheese, beaten eggs, and Parmesan cheese.
Now, start assembling the lasagna. Place 1 ½ cups meat sauce on foil in bottom of slow cooker. Spread evenly.
Next, place 3 uncooked lasagna noodles on top of meat sauce, breaking to fit. Top with ¾ cup of ricotta cheese mixture, 1-cup mozzarella cheese and 2 cups of meat sauce. Repeat layers twice.
Sprinkle remaining mozzarella cheese over top of all. Cook, uncovered, on low for 3 to 4 hours, until noodles are tender.
Turn off slow cooker. Let stand 15 minutes before serving.
SERVING
Garnish with some basil leaves and serve.
Serving size
Calories 925Calories from Fat 510
% Daily Value*
Total Fat 57 g87.7%
Saturated Fat 25 g125%
Trans Fat 0 g
Cholesterol
Sodium 1252 mg52.17%
Total Carbohydrates 54 g18%
Dietary Fiber 8 g32%
Sugars 7 g
Protein 51 g102%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet