Slow Cooker Lasagna
This slow cooker lasagna takes out the step of boiling your noodles, for a delicious and easy dinner the whole family will love!
- 1/2 lb Italian Sausage
- 1/2 lbs ground beef
- 1/2 large onion (diced (about 1 cup))
- 1 TBS minced garlic
- 1.5 24 oz jars Bertolli Tomato Basil Sauce
- 4 cups shredded mozzarella cheese (divided)
- 2 cups ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 9-12 uncooked lasagna noodles
In a large skillet brown your Italian sausage, ground beef, onion and minced garlic for a few minutes over medium heat until meat is cooked through.
Drain excess grease.
Pour in your Bertolli Tomato Basil Sauce and stir together. Allow to simmer for a bout 10 minutes.
Combine 3 cups of your mozzarella cheese, ricotta, Parmesan and egg in a bowl and set aside.
Spread 1/4 of the meat mixture onto the bottom of your slow cooker.
Arrange 1/3 of your noodles on top of your meat mixture. You may need to break some of the noodles to get them to fit.
Spread 1/3 of your cheese over the noodles.
Repeat these layers twice with more meat, noodles, cheese - meat, noodles, cheese.
Top with remaining meat sauce.
Sprinkle remaining 1 cup of mozzarella cheese over the sauce.
Cover and cook on low for 4-6 hours, until the noodles are tender and cheese is melted and golden.