Slow Cooker Lasagna

You can feed a crowd with this slow cooker lasagna. You don’t even have to turn on the oven if you don’t want to.

IMGP9770

It is a Christmas tradition in our house to eat Lasagna on Christmas. My mom would make a big pan of it and sometimes there would be leftovers we could enjoy the next day. We were a large Irish Catholic family. With six kids mom didn’t have a lot of time to fuss over dinner. She was always on the lookout for recipes that were quick and easy and fed a crowd. Lasagna never happened on a week night. It was reserved for special occasions and Sunday dinners. Mom would take hours to make her sauce. Who wants to slave over a stove making sauce when Ragu tastes just as good?

This year I have opted to make my Lasagna in a slow cooker. I also use Ragu sauce because it is quick and it tastes good. Throw in those no boil noodles and the prep for this is quick.

IMGP9769

People may be skeptical about making Lasagna in the slow cooker, to be honest, I don’t think the process is any different. I can prep my lasagna in advance and using the Ragu Sauce makes it even easier. Just open the jar and pour.

Here is a video to show you just how easy it is.

Slow Cooker Lasagna

Ingredients:

1 pound ground meat
1 pound sweet Italian sausage
2 jars 24 oz Ragu Sauce
1 15 oz container of ricotta cheese
1 cup Italian blend Shredded cheese
1 egg
2 tablespoons Italian seasoning
8-12 oz mozzarella cheese sliced thin
1 box no bake lasagna noodles
1 cup italian blend cheese to sprinkle over the top.

Directions:

In a large skillet over medium heat cook ground beef and italian sausage until no longer pink. Add 2 cans ragu sauce. In a medium bowl combine ricotta, cheese, egg and italian seasonings.
Spray your slow cooker insert with cooking spray. Put about a cup of sauce on the bottom of your insert. Layer with noodles, break them up if you need to make them fit. Then half the ricotta mixture followed by half the slices of mozzarella cheese. Layer with sauce again, then more ricotta mixture and then the rest of the slices of mozzarella. Continue with the noodles. Add a layer of sauce over the noodles and then sprinkle with the cheese on top. Bake in your slow cooker on low for 4-6 hours.

Peace be with you,

Veronica

Sponsored Post: This post is sponsored by Ragu but the content and opinions expressed here are my own.