Crockpot Lasagna

8 standard portions

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Ingredients

• ½ pound ground beef (lean)
• ½ pound ground pork Italian sausage (can use all beef)
• 1 medium yellow onion (diced)
• 2 cloves garlic (minced)
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 29-ounce can tomato sauce
• 1 6-ounce can tomato paste
• 1 tablespoon granulated sugar
• 1 cup water
• 12 ounces ricotta cheese (1 ½ cups in total)
• ¾ cup grated parmesan cheese
• 12 ounces shredded mozzarella cheese (3 cups in total)
• 1 egg (beaten)
• 12 uncooked lasagna noodles (oven-ready no boil type)
• Fresh basil (for serving)

Method

1. Spray the slow cooker with non stick spray.
2. In a skillet over medium heat, cook the ground beef and the Italian sausage until no longer pink (about 8 minutes).
3. Drain grease, add onion, garlic, Italian seasoning, salt and pepper and cook until the onions and translucent (about 2 minutes).
4. Stir in tomato sauce, tomato paste, sugar, and water. Cook for one minute then remove heat.
5. In a bowl, combine ricotta cheese, with parmesan, 1 ½ cups of mozzarella cheese, and egg. Put the remaining cheese in the fridge to use later.
6. In the slow cooker, add one fourth of the meat sauce, followed by 4 noodles (break a few up if necessary to fit your slow cooker). Layer half of the cheese mixture, and one fourth of the meat sauce. Top with 4 noodles, remaining cheese mixture, one fourth of the meat sauce. Top with 4 noodles, and remaining meat sauce.
7. Cover and cook on LOW for 4-6 hours or until the noodles are cooked and most of the liquid is absorbed.
8. Top with 1 ½ cups of mozzarella, cover and cook for 15 minutes or until the cheese has melted.
9. Slice, and serve with a salad (Caesar salad is a great option) and garlic bread or breadsticks.