Ingredients: |
Ingredients: Meat Mixture: 2 teaspoons olive oil 1 medium onion diced 2 pounds ground beef 1 pound Italian sausage, casing removed 3 cloves garlic, finely chopped One 28-ounce can diced tomatoes One 14.5-ounce can diced tomatoes One 6-ounce can tomato paste 1 tablespoon minced fresh basil 1 tablespoon minced fresh flat-leaf parsley 1 teaspoon dried oregano 1/2 teaspoon kosher salt Freshly ground black pepper
Cheese Mixture: 3 cups ricotta cheese 3/4 cup freshly grated Parmesan 1/2 cup grated Romano 1 tablespoon minced fresh basil 1 tablespoon minced fresh flat-leaf parsley 1/2 teaspoon kosher salt 1/2 teaspoon 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: |
Directions:For the meat mixture: 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. For the cheese mixture: In a medium bowl, combine the ricotta, Parmesan, Romano, basil, parsley, salt, pepper and eggs and stir together well. For the lasagna: Spray a 6-quart slow cooker with cooking spray. 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. 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. |