This is our favorite lasagna that can be made in the oven or the slow cooker
- Carbohydrate 6.36581578136697 g
- Cholesterol 126.923789229216 mg
- Fat 38.7147159006772 g
- Fiber 0.121489162220558 g
- Protein 34.7578119495634 g
- Saturated Fat 19.6739566586516 g
- Serving Size 1 1 Serving (219g)
- Sodium 1052.04458280252 mg
- Sugar 6.24432661914641 g
- Trans Fat 3.32201812101056 g
- Calories 518 calories
Step-by-step
- Brown hamburger, sausage and onion together
- Mix together ricotta cheese, eggs, and 1/2 of parmesan cheese
- In a 9 X 13 baking dish or well greased slow cooker or the liners work great too; layer sauce, meat mixture, noodles, ricotta cheese, mozz cheese
- Repeat 3 times, making sure all noodles are covered with sauce and ending with mozzerella cheese
- Sprinkle top with parmesan cheese
- Bake in 350 degree oven for 50 - 60 minutes or 4 hours on low in the slow cooker
Bubbling tomato sugars and caramelized dairy edges signal a properly finished lasagna coming out of a 350-degree oven.
Thermal Environment and Moisture Control
Baking this dish in a conventional oven relies on dry, radiant heat to evaporate excess moisture from the spaghetti sauce, concentrating the glutamate-driven umami of the hamburger and sausage. Uncooked lasagna noodles absorb this evaporating liquid as starches gelatinize during the 50 to 60 minute bake time. Alternatively, cooking inside a sealed slow cooker traps steam. Water vapor cannot escape the vessel, meaning standard noodles require careful sauce-to-pasta ratios to prevent a soggy texture. Liners simplify cleanup, but glass baking dishes conduct direct bottom heat effectively for crisp corner pieces.Dairy Proteins and Fat Rendering
Combining ricotta cheese with whole eggs creates a heat-set protein matrix that prevents the dairy from weeping excessively into the layers when sliced. Parmesan cheese contributes distinct amino acids that synergize with the meat fats. Rendering the pork sausage and beef together thoroughly before assembly prevents greasy pools from separating inside the casserole. Mozzarella melts down to form an elastic barrier, sealing in aromatic compounds released by the chopped onions.
