Slow Cooker Lasagna

Drescription

Sprinkle with chopped parsley.

Ingredients

• 2 teaspoons olive oil
• 1 medium onion diced
• 2 pounds ground beef
• 1 pound italian sausage, casing removed
• 3 cloves garlic, finely chopped
• one 28-ounce can diced tomatoes
• one 14.5-ounce can diced tomatoes
• one 6-ounce can tomato paste
• 1 tablespoon minced fresh basil
• 1 tablespoon minced fresh flat-leaf parsley
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• freshly ground black pepper
• 3 cups ricotta cheese
• 3/4 cup freshly grated parmesan
• 1/2 cup grated romano
• 1 tablespoon minced fresh basil
• 1 tablespoon minced fresh flat-leaf parsley
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 large eggs, beaten
• nonstick cooking spray, for spraying the slow cooker
• 15 uncooked lasagna noodles
• 2 cups grated mozzarella
• chopped fresh flat-leaf parsley, for garnish

Directions

1. For the meat mixture: In a large skillet over medium-high heat, add the olive oil and onion and saute for 5 minutes. Add the ground beef, sausage and garlic and cook until brown, 7 to 9 minutes. Add the tomatoes with their juice, tomato paste, basil, parsley, oregano, salt and some pepper and stir. Set aside.
2. For the cheese mixture: In a medium bowl, combine the ricotta, Parmesan, Romano, basil, parsley, salt, pepper and eggs and stir together well.
3. For the lasagna: Spray a 6-quart slow cooker with cooking spray.
4. Spoon in one-quarter of the meat mixture on the bottom and top with 5 lasagna noodles, broken to fit. Add a third of the cheese mixture, then sprinkle with 1/2 cup mozzarella. Repeat this layering twice, starting with the meat mixture and ending with the mozzarella, for 3 layers total.
5. For the fourth layer, top with the remaining meat mixture and remaining 1/2 cup mozzarella. Cover and cook on low for 4 hours. Turn off the heat and allow the lasagna to sit 30 minutes before serving. Sprinkle with chopped parsley.