I love meat lasagna with all it’s wonderful flavors and textures! What’s not to love?
The work. I know, it can take forever to make a really good lasagna from scratch. I hate boiling noodles and all that! Well friends, I’ve perfected a slow cooker meat lasagna that I think you’re going to love. It’s all the wonderful things you love about the original version but with less fuss.
Imagine coming home from work to the wonderful aroma of lasagna! I made the meat sauce the night before, then add everything to the slow cooker in the morning. Dinner time is a breeze – and delicious!
- Ingredients for the Meat Sauce
- 1 lb lean ground hamberger
- 1 tablespoon olive oil
- 2 gloves garlic, grated
- 1 medium onion, chopped fine
- 1/2 medium pepper, chopped fine
- 3 cans (15oz each) tomato sauce
- 2 teaspoons dried basil leaves
- Salt and Pepper to taste
- 1 container (15oz) part-skim ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cups mozzarella cheese, shredded
- 1/2 cup Parmesan cheese
- 15 uncooked lasagna noodles
- Meat Sauce (recipe above)
- Add the olive oil to a large skillet over medium heat.
- Add the onions and peppers and cook until tender.
- Using a micro-plane, grate the garlic into the pan. Cook for 1 minute, taking care not to burn the garlic.
- Add the hamburger and season with salt and pepper. Brown the meat, stirring constantly. Drain off the excess grease.
- To the skillet, add the tomato sauce and reduce the heat.
- Stir in the dried basil, ricotta and Parmesan cheeses.
- Simmer the sauce for 20 minutes.*
- Break the noodles into pieces and set aside.
- Spoon a quarter of the meat sauce into the bottom of your slow cooker.
- Top with some of the noodles, then add a third mozzarella and Parmesan cheeses.
- Repeat the layers (meat sauce, noodles, a third of the cheeses).
- Top this layer with the remaining meat sauce.
- Sprinkle with the remaining Parmesan cheese, but reserve the mozzarella cheese for later (store in the fridge).
- Cover and cook on low for 4-6 hours or until the noodles are tender.
- Turn off the heat and sprinkle with the mozzarella cheese.
- Cover and let the cheeses melt.
- *If you're making this the night before as I do, let the mixture cool then put into a resealable container and refrigerate.
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