Slow Cooker Lasagne

October 22, 2013

373

Lasagne is one one of those dishes that I save for Sundays – when I have plenty of time to fuss over it and then spend an hour baking it. The sheer notion of making pasta in the slow cooker fascinated me. I would have guessed that the noodles would get all mushy and the whole thing would fall apart. Boy, was I wrong! This recipe was amazing! The noodles turned out perfect. The layers didn’t dry out. The cheese was melty. Pure lasagna perfection! And, on a weekday nonetheless!

2 Tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
1.5 pounds lean ground beef
Salt and pepper to taste
2 (23.5 oz) jars pasta sauce
4 cups shredded mozzarella, divided
15 ounces ricotta cheese
1/2 cup shredded parmesan cheese
2 eggs
1 teaspoon Italian seasoning
1 teaspoon dried parsley
16 lasagna noodles, uncooked and broken in half length-wise
36 slices of pepperoni
Nonstick cooking spay

Heat olive oil in a large skillet until shimmering. Add onion and saute until translucent, about 5 minutes. Add garlic and ground beef, season with salt and pepper. Brown the ground beef until no longer...
See the full directions on my site

Nutritions

Calories
1733

Sodium
3620mg
150% DV

Fat
98g
152% DV

Protein
98g
196% DV

Carbs
72g
24% DV

Fiber
8g
34% DV