Italian Cannoli Poke Cake

No need to run to an Italian bakery when you can make this decadent Italian cannoli poke cake at home. Creamy condensed milk keeps the cake deliciously moist. A fantastic mascarpone ricotta icing and generous topping of chocolate chips finishes this cannoli poke off. The result is a delicious Italian style treat you can make as a dessert that everyone you serve it to will adore.

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Crockpot Lasagna

I love a good classic.

A classic novel. {i.e. Pride & Prejudice}

A classic movie. {i.e. Roman Holiday }

And I most definitely love a classic lasagna recipe. {i.e. this one!}

Let’s keep it real though. On top of it being an all-out yummy classic comfort food, lasagna is a busy mom’s secret dinner weapon. I

t’s such a great option, especially when we’re talking about a crockpot, not oven, version because it’s so easy to throw together and it’s really filling, so a little goes a long way.

Crockpot Lasagna 5

Plus, this recipe usually makes enough for leftovers, which is a bonus because lasagna is one of those foods that almost always tastes even better the next day.

Lasagna also keeps well in the freezer, so if you have the carb-resisting strength, you can freeze the extra for another meal. Maybe a lunch or light dinner?

It’s safe to say that given the sheer number of lasagna recipes out there, the secret to making great lasagna is finding a recipe with ingredients that you love.

For us, the trick comes down to quality meats (that’s right, meats, plural), quality cheeses (again, plural), and a top notch sauce.

 crockpot lasagna 3

Just look at that? Does it get anymore perfect than this, cooked to bubbling perfection?

I was always so tired of getting it wrong when I would bake them in the oven. We love a few crispy edges, but not throughout the whole thing!

And, then… voila!

Crockpot Lasagna 4

 This is a no-fail recipe that guarantees you won’t end up with hard, crusty noodles or a totally dry dish.

Just layer the ingredients in the crockpot, sit back, and relax!

Crockpot Lasagna 2

Three different cheeses simmer right along with delicious ground meats and perfectly herbed pasta sauce in this easy, no fuss, delicious lasagna.

Dinner is serrrved!

Crockpot Lasagna

crockpot lasagna

If you’ve tried this CROCKPOT LASAGNA, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTERESTFACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Print Recipe
0 from 0 votes

Crockpot Lasagna

Easy Italian lasagna that features both ground beef and crumbled Italian sausage, this one is saucy with a blend of multiple cheeses between layers of pasta noodles is made just as delicious but easier when it's made from scratch all in the crock of your slow cooker.
Prep Time20 mins
Cook Time4 hrs
Total Time4 hrs 20 mins
Course: Dinner, Main Course, Pasta
Cuisine: American, Italian
Servings: 8
Calories: 750kcal

Ingredients

  • 1 lb ground beef
  • 1 lb ground Italian sausage
  • 1 small onion diced
  • 1-2 tbsp minced garlic
  • 29 oz can tomato sauce
  • 8 oz pkg. lasagna noodles uncooked
  • 4 cups shredded mozzarella cheese + 1/2 cup
  • 1 1/2 cups ricotta cheese
  • 1/2 cup Parmesan cheese grated or shredded

Instructions

  • Brown the ground beef and ground sausage. When they’re about half way done add in the garlic and onions. When the meat is browned drain and return to the pan or skillet.
  • Stir the tomato sauce in with the cooked meat.
  • Spread 1/4 of the meat sauce on the bottom of a prepared (sprayed well with non-stick cooking spray) crock-pot.
  • Arrange 1/3 of the uncooked noodles over the sauce, breaking them up to fit better as you go.
  • Combine the 4 cups of mozzarella, ricotta, and Parmesan cheeses in a bowl. Spoon 1/3 of the cheese mixture over the noodles. Gently spread it out to form a layer that covers the noodles.
  • Repeat these layers twice.
  • Top with the remaining meat sauce.
  • Cover and cook on low for 4 hrs.
  • Let the lasagna stand in the crock-pot with the lid off for at least 10 minutes. 5 minutes before serving sprinkle the remaining 1/2 cup of mozzarella over the top.

Nutrition

Calories: 750kcal | Carbohydrates: 32g | Protein: 43g | Fat: 50g | Saturated Fat: 23g | Cholesterol: 155mg | Sodium: 1483mg | Potassium: 817mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1078IU | Vitamin C: 10mg | Calcium: 497mg | Iron: 4mg

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White Pizza Grilled Cheese

I know I’ve mentioned my families’ love, er obsession, with cheese before.

By the way, is there a support group for that? ‘CA’. Cheese-aholics Anonymous, or something along those lines?

I’ve also touched on our love of grilled cheese, a holdover from childhood on my part.

Let me introduce you to this gem. White Pizza Grilled Cheese!

Cheese lovers, UNITE (behind this recipe)!

This is the recipe for you. Don’t hesitate, don’t think, and don’t over-analyze this delicacy.

Find time. Make this.

Your family, and especially your cheese-prone taste buds, will thank you profusely for this white pizza grilled cheese recipe.

4 Sons 'R' Us: 3/4's of a White Pizza Grilled Cheese sandwich stacked on top of each other with melted cheese and herbs showing

Print Recipe
5 from 1 vote

White Pizza Grilled Cheese

Ingredients

  • 1/2 cup part-skim ricotta cheese
  • 2 teaspoons extra virgin olive oil
  • 1 tsp garlic minced
  • 1 tbsp chopped fresh basil or 1 tsp dried
  • 2 tsp chopped fresh oregano or 1/2 tsp dried
  • 1/4 tsp sea salt
  • fresh ground black pepper, to taste
  • 1/4 cup Parmesan cheese shredded
  • 8 oz mozzarella thinly sliced
  • 8 slices white or wheat bread
  • butter softened

Instructions

  • In a small bowl, mix together the ricotta, olive oil, garlic, basil, oregano, salt, and black pepper. Refrigerate for at least an hour (or up to 24 hours) to allow the flavors to develop.
  • Lay down the bread slices and, using a butter knife, spread the ricotta mixture evenly on each piece. The ricotta mixture should coat the insides of both pieces of bread.
  • Lay the mozzarella slices evenly on every other piece of bread (one side of each sandwich). Sprinkle with Parmesan cheese and close the sandwiches by place both cheesy insides together.
  • Butter both sides of the ‘outside’ of the sandwich generously.
  • In a large frying pan over medium-low heat, cook the sandwiches, flipping often, until they’re golden-brown on the outside and the cheese is melted inside, about 10 minutes.
  • Serve.