Crockpot Lasagna Recipe

Crockpot Lasagna Recipe

2 Tbsps of butter
Garlic powder (optional)
1/2 lb of sausage
1/2 lb of ground beef
2 c of Parmesan cheese; divided
1/2 c of Italian breadcrumbs
1 bag of Mozzarella cheese
16 oz. of Ricotta
2 pcs of eggs
A dash of salt and pepper
1.5 tsps of parsley flakes
1 box of rotini (or ziti)
2 jars of pasta sauce (28 oz)
1 pc of egg
2 Tbsps of olive oil

Cook pasta as stated in the package instructions ’til al dente. Drain and set aside in a large bowl. Toss the pasta in olive oil.

Heat a medium-sized nonstick skillet with butter over medium heat. When the butter melts, saute the garlic and onions for about one minute. Toss in the beef. Saute ’til light brown.

Remove from heat. Drain. Toss it with pasta together with pasta sauce, 1 cup of Parmesan cheese, crumbs, 1 egg, half of the Mozzarella.

Grease the crockpot with butter. Pour the 1/2 of the meat and pasta mixture into the crockpot. Spread evenly. Set aside.

Meanwhile, combine the 2 remaining eggs with the other cup of Parmesan cheese, ricotta, parsley, pepper and salt. Beat altogether ’til mix well. Pour 1/2 of this over the first pasta layer.

Add the remaining meat and pasta mixture on top of the first ricotta layer. Spread the remaining ricotta evenly on top of the second pasta layer. Cover crockpot with lid. Set heat to low. Cook for 4-6 hours. Serve with crusty bread.

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