Crockpot
Lasagna

Ingredients:

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Meat Mixture:

• 2 tsp of olive oil

• 1 lb of ground beef

• 1 lb of Italian sausage

• 3 cloves of garlic (or 3 tsp of minced garlic)

• 1 28 oz can of diced tomatoes

• 1 14 oz can of mild rotel (use medium if you like a little more spice)

• 1 6 oz can of tomato paste 

• 2 tbsp of Italian seasoning

• 1/2 tsp salt

• 1/2 tsp pepper

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Cheese Mixture:

• 3 cups of ricotta cheese

• 3/4 cup of parmesan cheese

• 1/2 cup of romano cheese

• 2 large eggs

• 1 tbsp of Italian seasoning

• 1/2 tsp salt

• 1/2 tsp pepper

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Lasagna:

• Cooking spray to spray with crockpot, or crockpot liner to keep from sticking

• 15 uncooked lasagna noodles

• 2 cups of mozzarella cheese

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Instructions:

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1. For the meat mixture:

   1. In a large skillet over medium-high heat, add the olive oil and the ground beef, sausage, and garlic and cook until brown.

   2. Add the tomatoes with their juice, Rotel with its juice, tomato paste, Italian seasoning, salt, pepper, and stir. Set aside.
       

2. For the cheese mixture:

   1. In a medium bowl, combine the ricotta, Parmesan, Romano, Italian seasoning, salt, and pepper.

   2. Whisk the eggs together and add to the cheese mixture

   3. Stir together very well.
       

3. Assemble the lasagna:

   1. Spray a 6-quart slow cooker with cooking spray.

   2. Spoon in 1/4 of the meat mixture on the bottom

   3. Top with 5 lasagna noodles, broken to fit.

   4. Add 1/3 of the cheese mixture,

   5. Sprinkle with 1/2 cup mozzarella.

   6. Repeat this layering twice, starting with the meat mixture and ending with the mozzarella, for 3 layers total.

   7. For the fourth layer, top with the remaining meat mixture and remaining 1/2 cup mozzarella.

   8. Cover and cook on low for 4 hours.

   9. Turn off the heat and allow the lasagna to sit 30 minutes before serving.