Lasagna is the ultimate comfort food and a perfect dish if your family members are eating dinner at different times. I can eat a slice at five and my husband can dig in around seven when he’s home from work. Each forkful is filled with layers upon layers of cheesy, saucy, noodle-y goodness that is impossible to resist. This particular recipe is unique because it uses both ground beef and Italian sausage for double the flavor!
Ingredients
- 2 tablespoons olive oil
- ½ pound ground beef
- 1 pound bulk Italian sausage
- 1 large onion, chopped
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes
- 1 teaspoon Italian seasoning
- 2 tablespoon chopped fresh parsley
- 2 teaspoons garlic powder
- 2 tablespoons Worcestershire sauce
- 1 (6-ounce) can tomato paste
- 1 (29-ounce) can tomato sauce
- 2 tablespoons sugar
- 4 cups shredded mozzarella cheese
- 1½ cups part-skim ricotta cheese
- ½ cup grated Parmesan cheese
- 8 ounces regular (not no-boil) lasagna noodles, uncooked
- Shredded Parmesan cheese, for garnish
How to Make It
- Spray the insert of a 6-quart slow cooker with cooking spray.
- In a large skillet, heat the olive oil over medium heat. Add the ground beef, sausage, and onion. Cook until the beef has browned, about 10 minutes. Add the salt, black pepper, red pepper flakes, Italian seasoning, parsley, garlic powder, Worcestershire sauce, tomato paste, tomato sauce, sugar, and 1¼ cups water. Stir well and simmer for 20 minutes.
- In a large bowl, combine the mozzarella, ricotta, and grated Parmesan.
- Spread one-quarter of the meat sauce over the bottom of the slow cooker. Arrange one-third of the noodles over the sauce, breaking the noodles to fit if necessary.
- Spoon one-third of the cheese mixture over the noodles and spread it evenly.
- Repeat the layers twice.
- Top with the remaining meat sauce.
- Cover and cook on Low for 4 to 5 hours or on High for 2 to 2½ hours.
- Garnish with shredded Parmesan. Cut into squares and serve.
