Lasagna Recipe is rated
based on 206 votes.
Slow Cooker Size
The word lasagna typically brings to mind the beloved pasta dish from Italy. However, the word actually has its roots in the Greek language and eventually meant ‘cooking pot’; which is exactly what this recipe is about – slow cooker lasagna.
Lasagna is a pasta dish which consists of layers of noodles, cheese, sauce and usually some kind of meat. It may also be varied by adding layers of spinach or even artichoke. If that appeals to you, you can add one of those to the ingredients.
This recipe calls for ground beef and ground Italian sausage. You can alter to be only ground beef (doubled up) or only ground Italian sausage. It will be much spicier with only the sausage. For the spaghetti sauce, a ragu style will do very well.
If you are looking for something with less fat and fewer calories, you can substitute low fat cottage cheese for the ricotta cheese – however, that is quite a sacrifice. If you are on a low carbohydrate diet, you can substitute thinly sliced courgette squash for the lasagna noodles and use a low carb pasta sauce.
1 lb (500g)fresh ground beef
1 lb (500g)
ground Italian sausage
16uncooked lasagna noodles
2 teaspoonsolive oil
2 teaspoonsItalian seasoning
2 x28oz (800g)
jars of your favourite
8 oz (225g)mushrooms
31 oz (900 g)ricotta cheese
4 cupsmozzarella cheese
Pour a little olive oil in a slow cooker and spread it around the bottom to lubricate the pot. Cover it and preheat it to low heat.
In a large frying pan, brown the ground Italian sausage and the ground beef. Make sure they get crumble up a bit while cooking. Drain of the grease when the meats are done cooking.
While the meat is browning, break the lasagna noodles into large pieces that will fit in the bottom of the slow cooker. Remember, you want large pieces – as wide as the cooker if you can. Spread ¼ of the noodles out evenly over the bottom of the cooker.
Add the Italian seasoning to the meat and stir well. Spread ¼ of the meat over the noodles in the cooker. Place even layers of ¼ each of the sauce, water, mushrooms, ricotta cheese and mozzarella cheese over the meat. Repeat this until you have 4 layers.
Place the cover on the slow cooker and cook the lasagna for at least 6 hours on low. Before serving, check to see that the lasagna noodles are tender. If not, you can raise the heat to high and cook them for another hour or until they are tender.
Serve the lasagna with parmesan cheese and crushed red peppers on the side for toppings. Compliment the dish with a fresh garden salad. Mama mia, that’s a-good.
NOTE: Typical lasagna wouldn’t likely have this many layers, but it will work fine in a slow cooker.