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The Pioneer Woman’s Slow Cooker Lasagna

Let your slow cooker do the work and make a hearty lasagna for dinner tonight.

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ingredients

Meat Mixture

2
tsp olive oil
1
medium onion, diced
2
lb(s) ground beef
1
lb(s) Italian sausage, casing removed
3
cloves garlic, finely chopped
1 28-oz
can diced tomatoes
1 14.5-oz
can diced tomatoes
1 6-oz
can tomato paste
1
tbsp minced fresh basil
1
tbsp minced fresh flat-leaf parsley
1
tsp dried oregano
½
tsp kosher salt
Freshly ground black pepper

Cheese Mixture

3
cups ricotta cheese
¾
cup freshly grated Parmesan
½
cup grated Romano
1
tbsp minced fresh basil
1
tbsp minced fresh flat-leaf parsley
½
tsp kosher salt
½
tsp freshly ground black pepper
2
large eggs, beaten

Lasagna

Nonstick cooking spray, for spraying the slow cooker
15
uncooked lasagna noodles
2
cups grated mozzarella
Chopped fresh flat-leaf parsley, for garnish
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directions

Step 1

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.

Step 2

In a medium bowl, combine the ricotta, Parmesan, Romano, basil, parsley, salt, pepper and eggs and stir together well.

Step 3

Spray a 6-quart slow cooker with cooking spray.

Step 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.

Step 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.

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