Slow Cooker Lasagna
This tantalizing recipe will delight your taste buds with its savory blend of juicy ground beef, flavorful Italian sausage, and a rich tomato sauce. The perfectly layered combination of lasagna noodles, mozzarella cheese, and cottage cheese creates a mouthwatering and comforting dish that's perfect for any occasion.
This tantalizing recipe will delight your taste buds with its savory blend of juicy ground beef, flavorful Italian sausage, and a rich tomato sauce. The perfectly layered combination of lasagna noodles, mozzarella cheese, and cottage cheese creates a mouthwatering and comforting dish that's perfect for any occasion.
- 1/2 cup grated parmesan cheese
- 1/2 pound ground beef
- 2 1/2 cups water
- 1/2 pound italian sausage (i use hot)
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 1 large onion chopped*
- 1 tsp italian seasoning
- 2 tbsp parsley
- 2 tsp garlic powder
- 2 tbsp worcestershire sauce
- 1 (6oz) can tomato paste
- 1 (29 oz) can tomato sauce
- 2 tbsp granulated sugar
- 1 (8 oz) package regular lasagna noodles uncooked
- 4 cups shredded mozzarella cheese
- 1-1/2 cups cottage cheese
- Carbohydrate 45.158985914968 g
- Cholesterol 168.968583938104 mg
- Fat 48.375349663608 g
- Fiber 2.0111583347614 g
- Protein 65.5136248858311 g
- Saturated Fat 25.2232074665716 g
- Serving Size 1 1 (378g)
- Sodium 2183.19995076921 mg
- Sugar 43.1478275802066 g
- Trans Fat 13.0790956099888 g
- Calories 880 calories
Step-by-step
- In a large skillet over medium heat brown the ground beef, Italian sausage and onion.
- Add salt, pepper, Italian seasoning, parsley, garlic powder, Worcestershire sauce, tomato paste, tomato sauce, sugar, and water.
- Stir and simmer 15-20 minutes. (You could make the sauce in advance!)
- Spread a fourth of the meat sauce into the bottom of your slow cooker.
- Arrange a third of the noodles over the sauce (break the noodles to fit, if necessary).
- Combine the mozzarella, cottage cheese and parmesan cheese; spoon a third of the mixture over noodles.
- Repeat layers twice.
- Top with remaining meat sauce and sprinkle with extra mozzarella cheese, if desired.
- Cover and cook on low for about 4-5 hours or until noodles are tender.
Tomato sauce acts as the primary driver in this recipe, providing both the moisture needed to hydrate dry pasta and the acidity required to balance rich meats.
- Brown the ground beef and Italian sausage over medium heat until deep fond develops on the pan surface, which builds savory depth before the slow cooker traps the moisture.
- Simmer the meat sauce for 15 to 20 minutes on the stovetop to concentrate flavors and cook out raw garlic notes prior to assembly.
- Break uncooked lasagna noodles to fit the contours of the slow cooker insert, ensuring even overlap without overcrowding any single layer.
- Cook on low for four to five hours, monitoring for tender noodles that absorb the surrounding liquid without turning completely mushy.
Pair this rich pasta dish with a sharp, vinegar-dressed green salad to cut through the heavy fat content of the mozzarella and cottage cheese layers. Leftovers keep safely in the refrigerator for up to three days when sealed in an airtight container.
