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.
- 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
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.
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