Slow Cooker Three Meat Lasagna
- 1 large sweet onion diced
- Olive oil
- 1 lb lean ground beef
- 1 lb sweet or hot Italian sausage
- 1 Tbsp plus 1 tsp dry Italians seasoning divided
- 1 tsp garlic salt
- 1 tsp red pepper flakes
- 1 16-ounce ricotta cheese
- 1 large egg beaten
- 1/4 cup grated Parmesan cheese
- 12 dry lasagna noodles
- 1 67-ounce marinara sauce (I.e. Prego)
- 1/4 cup tomato paste
- 30 pepperoni slices
- 4 cups shredded mozzarella cheese divided
- Fresh basil for garnishing
Drizzle a large skillet with olive oil. Cook the onion over medium-high heat until translucent about 3 minutes.
Add the ground beef and sausage to the pan. Add 1 Tbsp Italian seasoning, garlic salt and red pepper flakes.
Cook over medium-high until no pink remains. Drain any excess fat from the pan.
Add the marinara sauce and tomato paste. Cook stirring just until the tomato paste has dissolved. Remove from the heat. (This can be done in advance and chilled until assembling)
In a small mixing bowl mix together the ricotta, beaten egg, grated Parmesan and 1 tsp Italian seasoning.
To assemble: Spray the crock of a 6-quart oval slow cooker with cooking spray. Spread 1 cup meat sauce sauce on the bottom from edge to edge.
Arrange 3 lasagna noodles in a single layer over the sauce. Break to fit as needed.
spread with 1/3 of the ricotta, 1/3 of the meat sauce, 1 cup shredded cheese.
Arrange 10 pepperoni slices over the cheese. Repeat 2 more times.
Top with the 4th layer of noodles and cover liberally with sauce.
Cover and cook on low for 4-6 hours. (See Cook’s note)
Uncover and top with remaining 1 cup cheese. Cover and rest until the cheese melts.
Garnish with fresh basil, if desired. Cut and serve.
The entire lasagna may be assembled in the removable crock in advance then covered and chilled until cooking. If assembling with hot meat sauce and cooked immediately check for doneness at 4 hours.