Homemade Slow Cooker Lasagna 4
Creamy Artichoke Parmesan Dip
They are done when the skin of the jalapenos start to wilt and look wrinkly.
Serve hot or at room temperature. I like them best at room temperature.
Ground beef, Dried oregano, Chopped onion, Dried basil, Minced garlic, Lasagna noodles, Tomato sauce, Tomato paste, Salt, Ricotta cheese, Grated Parmesan, and...
Homemade Slow Cooker Lasagna 4 – A delicious recipe for the slow cooker.
- 1 Pound Hamburger Meat
- 1 Pound Italian Sausage
- 1 Package Lasagna Noodles (depending on the size of your crock pot, usually 1/2 box is enough)
- 1 Package ShreddedÂ MozzarellaÂ Cheese
- 1 Package Shredded Parmesan Cheese
- 1 Package Ricotta Cheese
- 2 Jars Favorite spaghetti Sauce
You do not cook the noodles, you will break them in half for your layers.
You will need to save about 1/2 cup or more of meat sauce depending on the size of your slow cooker for your final layer.
Brown hamburger meat and Italian sausage together, add spaghetti sauce and mix well.
You will layer the ingredients in the slow cooker starting with: meat sauce uncooked lasagna noodles ricotta cheese spread over noodles (this can get tricky, I use a spoon or spatula) mozzarellaÂ cheese andÂ ParmesanÂ cheese.
Continue to layer ingredients until all meat sauce and cheeses are used.
With your final layer of meat sauce, make sure your last layer of noodles is completely covered.
If not, whatever part of the noodles is not covered will not cook.
Cook on low heat for 5-6 hours. Spoon out for a delicious meal.
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