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Slow Cooker Lasagna

Print Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 10 servings
Ingredients Method

Ingredients
  

  • 1 pound ground beef
  • 1 pound Italian sausage
  • 1 jar 24 ounces marinara sauce
  • 1 can 15 ounces crushed tomatoes
  • 1 container 15 ounces ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 2 large eggs
  • 12 lasagna noodles uncooked and broken into pieces
  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 cup fresh basil chopped
  • Cooking spray

Method
 

  1. Brown ground beef and Italian sausage in a large skillet over medium-high heat, breaking up meat as it cooks, then drain excess fat.
  2. In a medium bowl, combine ricotta cheese, eggs, 1 cup mozzarella, 1/2 cup Parmesan, Italian seasoning, garlic powder, and salt, mixing well.
  3. Spray the inside of a 6-quart slow cooker with cooking spray, then spread 1 cup of marinara sauce on the bottom.
  4. Layer one-third of the broken lasagna noodles over the sauce, then top with one-third of the meat mixture, one-third of the ricotta mixture, and one-third of the crushed tomatoes.
  5. Repeat layers two more times, ending with remaining marinara sauce spread over the top layer.
  6. Sprinkle remaining 1 cup mozzarella and 1/2 cup Parmesan over the top, cover, and cook on low for 4 hours until noodles are tender.
  7. Turn off slow cooker and let lasagna rest for 15 minutes before serving, garnished with fresh basil.