Slow Cooker Lasagna

Lasagna is always a favorite and this Slow Cooker Lasagna will have you in heaven! Makes sure to put your white clothes away for this dish because you'll be licking the plate when you taste this deliciousness.

Serves: 6

Cooking Time: 4 hr

Ingredients

• 1 pound ground round
• 1/2 pound hot Italian sausage, casings removed
• 1 medium onion, chopped
• 1 (15-ounce) container ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon ground white pepper
• 1/4 teaspoon garlic powder
• 1 (26-ounce) jar tomato-and-basil pasta sauce
• 1/3 cup water
• 8 lasagna noodles, uncooked
• 1 (8-ounce) package sliced fresh mushrooms
• 3 cups (12 ounces) shredded mozzarella cheese

Instructions

1. Cook beef, sausage, and onion in a large skillet over medium-high heat, stirring until meat crumbles and is no longer pink; drain.
    
2. Stir together ricotta and next 3 ingredients in a small bowl. In a separate bowl, combine pasta sauce and water.
    
3. Arrange 4 uncooked noodles in a lightly greased 5- to 6-quart slow cooker, breaking noodles as necessary to fit in slow cooker. Spoon half the meat mixture over noodles; top with half the sauce mixture and half the mushrooms. Spread ricotta mixture over mushrooms, and sprinkle with 1-1/2 cups mozzarella cheese. Layer remaining noodles, beef mixture, sauce, mushrooms, and mozzarella cheese.
    
4. Cover and cook on LOW setting 4 hours or until noodles are done. Let stand 10 minutes before serving.
    

Notes

Most slow cooker recipes are very forgiving if allowed to cook beyond the time specified in the recipe. However, a lasagna recipe is an exception-don't let this dish cook longer than 4 hours or the noodles and cheese may begin to scorch.