Slow Cooker Lasagna
Total time
Author: Dewig Meats
Recipe type: Main
Serves: 8-10 servings
- 1 box lasagna noodles, uncooked
- 1 Tablespoon olive oil
- ½ cup Coloma Frozen Foods Diced Onion
- 2 garlic cloves, minced
- 3½ cups (2 jars) marinara sauce
- ground black pepper
- ½ cup grated Parmesan cheese
- 4½ cups shredded mozzarella cheese
- 1 pound Dewig Meats Ground Beef or Dewig Meats Pan Sausage
- 1 Tablespoon Italian seasoning
- kosher salt
- 16 ounce whole milk ricotta
- 2 Tablespoons dried parsley
- 1 slow cooker liner
- Add meat, garlic, and onions to skillet. Season with salt.
- Brown in skillet until no longer pink.
- Reduce heat to low.
- Add 3 cups of marinara sauce to skillet.
- Stir and cook 2-3 additional minutes.
- In a large bowl, combine ricotta, ¼ cup of Parmesan cheese, parsley, salt, and pepper. Stir until combined.
- Line the slow cooker with a liner or spray with cooking spray.
- Spread a thin layer of marinara sauce in the bottom of the slow cooker.
- Place a layer of noodles in the bottom of the slow cooker (you will have to break the noodles to fit).
- Spoon a layer of meat on top of the noodles.
- Next add a layer of mozzarella cheese, then a layer of the ricotta mixture.
- Repeat until all ingredients are gone, ending with mozzarella cheese on top.
- Cover and cook on low for 4-5 hours.
- When finished cooking, garnish with additional Parmesan cheese and parsley.
Recipe by Dewig Meats at https://dewigmeats.com/recipes-tips/slow-cooker-lasagna/
3.5.3229