Authentic Italian Crock Pot Lasagna

Recipe by Maureenie
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 5hrs 30mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Spray crock pot with non-stick cooking spray.
  • Heat olive oil and saute onion and garlic in Dutch oven.
  • Add ground beef and cook until lightly browned.
  • Add salt and pepper and mix well. Remove meat from pan and set aside.
  • Add tomato paste and cook approximately 5 minutes, until browned.
  • Add crushed tomatoes, basil, wine, sugar and hot pepper. Stir in the browned ground beef and mix well.
  • Cover and let simmer 30 minutes while you prepare the cheese mixture.
  • Place ricotta cheese in large mixing bowl.
  • Make a well in the center and add 1/2 cup Romano cheese, mozzarella cubes, salt, pepper, and parsley.
  • In a small bowl, beat egg lightly. Pour into center well with cheeses.
  • Mix until thoroughly combined.
  • When tomato sauce has cooked for 30 minutes, spoon a layer of tomato sauce into a 6-qt. oval crock pot.
  • Cover with a layer of lasagna noodles, overlapping and breaking pasta to fit all around the bottom, if necessary.
  • Add half of the ricotta mixture and carefully spread over lasagna noodles with a frosting knife.
  • Cover with a layer of sauce. Then add another layer of lasagna noodles, ricotta mixture, sauce.
  • End with a final layer of lasagna noodles and the remaining sauce.
  • Cover and cook on low for 4 hours. (I have to set mine on 8 hours and shut it off or switch it to keep warm after 4 hours since my slow cooker cooks anything under 8 on high.).
  • In the last 60 minutes, sprinkle top with remaining Romano cheese and slices of mozzarella.
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