Crockpot Lasagna

Step 1

Saute the Aromatics – In a large pot or Dutch oven, heat olive oil over medium-low heat. Sauté the onions until translucent, about 2 minutes. Add garlic, and cook for 30 seconds.

Step 2

Brown the Meat – Add the beef and sausage to the pan. Turn the heat to medium-high, break into smaller pieces. Cook until no pink remains, about 3 to 5 minutes. Stir in the salt, Italian seasoning, and black pepper.

Step 3

Make the Meat Sauce – Add the marinara sauce and 1 cup of water to the pan. Stir to combine, simmer over medium-low heat for 10 minutes. Turn off the heat and set aside.

Step 4

Make the Cheese Mixture – In a medium bowl, combine ricotta cheese, parmesan cheese, and chopped parsley. Set aside.

Step 5

Layer the Lasagna – Reserve 2 cups of meat sauce and 1 cup of grated mozzarella cheese. Lightly grease the bottom and sides of a 6-quart slow cooker with olive oil or cooking spray. Add 1 cup of meat sauce to cover the bottom of the dish to prevent sticking. Layer 3 sheets of the dried lasagna noodles, breaking up the pieces to cover any gaps. Evenly add ⅓ of the ricotta cheese mixture, ⅓ of the mozzarella cheese, and ⅓ meat sauce. Repeat for 2 more layers. On the top layer, pour on the 1 cup of reserved meat sauce. Pour 1/2 cup of water along the sides of the pot.

Step 6

Slow Cook the Lasagna – Cover and cook for 3 ½ to 4 hours on the Low setting. The noodles should be tender, with most of the liquid absorbed.

Step 7

Add More Cheese – Before serving, sprinkle 1 cup of the reserved mozzarella cheese on top. Cook on Low setting until melted, about 15 minutes.

Step 8

To Serve – If desired, garnish with parsley. Serve warm.