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Slow Cooker Three Meat Lasagna
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Slow Cooker Three Meat Lasagna

Course Main Course
Cuisine American, Italian Inspired
Keyword lasagna-recipes, slow-cooker-lasagna, three-meat-lasagna
Prep Time 20 minutes
Cook Time 6 hours
Stand time 10 minutes
Total Time 6 hours 30 minutes
Servings 8 servings
Calories 821kcal
Author Melissa Sperka

Ingredients

  • 1 large sweet onion diced
  • 1 tablespoon Olive oil
  • 1 lb lean ground beef
  • 1 lb sweet or hot Italian sausage
  • 1 tablespoon Italian seasoning (Plus, 1 tsp) divided
  • 1 teaspoon garlic salt
  • 1 teaspoon red pepper flakes
  • 1 16 oz container ricotta cheese
  • 1 large egg beaten
  • ¼ cup grated Parmesan cheese
  • 1 12 oz box dry lasagna noodles
  • 1 67 oz jar marinara sauce (I.e. Prego)
  • ¼ cup tomato paste
  • 30 pepperoni slices
  • 4 cups shredded mozzarella cheese divided
  • Fresh basil for garnishing

Instructions

  • Drizzle a large skillet with olive oil. Cook the onion over medium-high heat until translucent about 3 minutes.
  • Add the ground beef and sausage to the pan. Add 1 tablespoon Italian seasoning, garlic salt and red pepper flakes.
  • Cook over medium-high until no pink remains. Drain any excess fat from the pan.
  • Add the marinara sauce and tomato paste. Cook stirring just until the tomato paste has dissolved. Remove from the heat. (This can be done in advance and chilled until assembling)
  • In a small mixing bowl mix together the ricotta, beaten egg, grated Parmesan and remaining 1 teaspoon Italian seasoning.
  • To assemble: Spray the crock of a 6-quart oval slow cooker with cooking spray. Spread 1 cup meat sauce sauce on the bottom from edge to edge. Arrange 3 lasagna noodles in a single layer over the sauce. Break to fit as needed.
  • Spread noodles with ⅓ of the ricotta, ⅓ of the meat sauce, 1 cup shredded cheese.
  • Arrange 10 pepperoni slices over the cheese. Repeat 2 more times.
  • End with the 4th layer of noodles and cover liberally with sauce.
  • Cover and cook on low for 4-6 hours. (See Cook's note)
  • Uncover and top with remaining 1 cup cheese. Cover and let rest just until cheese melts. Let stand uncovered for 10 minutes.
  • Garnish with fresh basil, if desired. Cut and serve.

Notes

  • The entire lasagna may be assembled in the removable crock in advance then covered and chilled until cooking.  Check the manufacturers recommendation for your particular unit for safety.
  • If assembling with hot meat sauce and cooked immediately check for doneness at 4 hours.

Nutrition

Serving: 1serving | Calories: 821kcal | Carbohydrates: 63g | Protein: 46g | Fat: 43g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 156mg | Sodium: 2255mg | Potassium: 640mg | Fiber: 6g | Sugar: 21g | Vitamin A: 650IU | Vitamin C: 5mg | Calcium: 360mg | Iron: 3mg