Slow-Cooker Sausage Lasagna

  • 1 pound ground beef
  • 1 pound ground mild Italian sausage
  • 1 medium onion, finely chopped
  • 1 garlic clove, minced
  • 1 jar (24 ounces) spaghetti sauce
  • 1 can (14-1/2 ounces) diced tomatoes in sauce, undrained
  • 1/2 cup water
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 carton (15 ounces) whole-milk ricotta cheese
  • 2 large eggs, lightly beaten
  • 1/2 cup grated Parmesan cheese
  • 9 uncooked lasagna noodles
  • 4 cups shredded part-skim mozzarella cheese
  • Minced fresh basil, optional
  1. Line sides of an oval 6-qt. slow cooker with heavy-duty foil; coat foil with cooking spray. In a Dutch oven, cook beef, sausage, onion and garlic over medium heat 8-10 minutes or until meat is no longer pink, breaking up beef and sausage into crumbles; drain. Stir in spaghetti sauce, tomatoes, water and herbs; heat through.
  2. In a small bowl, mix ricotta cheese, eggs and Parmesan cheese. Spread 1-1/2 cups meat sauce onto bottom of prepared slow cooker. Layer with three noodles (breaking to fit), 3/4 cup ricotta mixture, 1 cup mozzarella cheese and 2 cups meat sauce. Repeat layers twice. Sprinkle with remaining mozzarella cheese.
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