Ingredients
The following ingredients have 4 Servings
- 1 pound ground Italian sausage
- 1 pound ground beef
- 32 ounces whole-milk ricotta cheese
- 1/2 cup grated parmesan cheese
- 48 ounces of your favorite spaghetti sauce, homemade or store-bought
- 10-12 ribbon-edged lasagna noodles, not the no-boil kind; I buy a package and use as many as can fit in my slow cooker which is usually about 12
- 2-3 cups shredded mozzarella cheese
- 1/4 cup chopped parsley
- kosher salt & freshly ground black pepper
Instruction
- Heat a large skillet over medium heat. Add ground sausage and beef; cook until browned and no pink remains. Drain fat and set aside.
- Meanwhile, stir together ricotta, parmesan and 1/2 t salt & freshly ground pepper. Set aside.
- Layer the lasagna ingredients in your slow cooker in the following order: sauce, lasagna noodles (break to cover as necessary), ricotta cheese mixture, meat, mozzarella. Do three layers of each, reserving enough sauce, noodles and mozzarella for one more layer at the very top.
- Cook on high for 3-4 hours or on low for 7-8 hours. Turn off slow cooker and allow to "rest" for an hour (this will firm up the lasagna so it's easier to slice, however you can eat it sooner if you're too hungry to wait)! Sprinkle the top with chopped parsley and serve with crusty garlic bread.
