Meaty Lasagna
There’s no reason to sweat over how long it takes to make traditional lasagna. Prepare this dish the night before and refrigerate it in your slow cooker’s inner dish. The next day, put the dish back in the slow cooker and turn it on.
Ingredients
- 1 pound of ground beef
- ½ pound of Italian sausage
- 2 tablespoons of garlic minced
- 16 ounce jar of tomato sauce
- 1 package of fresh lasagna sheets
- 2 cups of mozzarella cheese
- 2 cups of parmesan cheese
- 1 egg
- 1 tablespoon of dried oregano
Instructions
- Brown the ground beef and sausage in a lightly oiled pan over medium-high heat.
- Stir in the garlic.
- Drain any excess grease and add the tomato sauce. Remove from heat and set aside. Combine mozzarella, parmesan, egg, and oregano. Stir the mixture well.
- Coat the inside of the slow cooker dish with a nonstick spray. Use kitchen scissors to cut the lasagna sheets to fit inside the slow cookers. Ladle one-fourth of the meat mixture into the bottom of the dish, then place a pasta sheet on top. Spoon one-fourth of the cheese sauce on top of the pasta sheet.
- Repeat this pattern, ending with cheese sauce on top, until the slow cooker is full of layers and the meat and cheese mixtures are used completely.
- Cook on low for five hours.
Notes / Tips / Wine Advice:
Replace the ground beef and Italian sausage with turkey or soy substitutes for a healthier option.
