Slow Cooker Cheesy Lasagna with Sausage and Beef
Indulge in the ultimate comfort food with this **Slow Cooker Cheesy Lasagna with Sausage and Beef**, a hearty and flavorful twist on the Italian classic. Layers of tender no-boil lasagna noodles, a creamy blend of ricotta, mozzarella, and Parmesan cheeses, and a rich, savory meat sauce made with ground beef, Italian sausage, marinara, and aromatic spices come together effortlessly in your slow cooker. With just 25 minutes of prep time, this hands-off, low-maintenance recipe delivers a melt-in-your-mouth dinner perfect for feeding a crowd. Whether you're hosting a family gathering or meal-prepping for the week, this lasagna is a showstopping dish that’s sure to impress. Finish with a sprinkle of fresh parsley for an elevated touch, and serve up comforting layers of cheesy, meaty perfection!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 pound Italian sausage
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 4 cloves Garlic, minced
- 4 cups Marinara sauce
- 2 cups Ricotta cheese
- 3 cups Shredded mozzarella cheese
- 1 cup Grated Parmesan cheese
- 1 whole Large egg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried Italian seasoning
- 12 pieces Lasagna noodles (uncooked, no-boil)
- 0.25 cup Fresh parsley, chopped (optional for garnish)
Instructions
Heat a large skillet over medium-high heat. Add the olive oil and sauté the diced onion until translucent, about 4-5 minutes. Stir in the minced garlic and cook for another minute.
Add the ground beef and Italian sausage to the skillet. Cook until browned, breaking up the meat with a wooden spoon. Drain any excess grease from the skillet.
Stir in the marinara sauce, Italian seasoning, salt, and pepper. Reduce the heat to low and let the sauce simmer for 5 minutes. Remove from heat and set aside.
In a medium mixing bowl, combine ricotta cheese, 2 cups of shredded mozzarella, grated Parmesan, and the egg. Mix well to form a creamy cheese mixture.
Spray the inside of your slow cooker with non-stick cooking spray to prevent sticking.
Spread a thin layer of the meat sauce on the bottom of the slow cooker (about 3/4 cup). Lay 3-4 lasagna noodles on top, breaking them as needed to fit the shape of the slow cooker.
Spread a layer of the ricotta cheese mixture (about 1/3 of the mixture) over the noodles. Then add a layer of the meat sauce (about 1 cup). Repeat the layers (noodles, cheese, meat sauce) until all ingredients are used, finishing with a layer of meat sauce on top.
Sprinkle the remaining 1 cup of shredded mozzarella over the top layer of meat sauce.
Cover the slow cooker with a lid and cook on LOW for 4-5 hours or until the noodles are tender and the cheese is melted and bubbly.
Once cooked, turn off the slow cooker and let the lasagna sit for 10-15 minutes to set. This makes it easier to slice.
Garnish with fresh chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
763 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.4 g | 66% | |
| Saturated Fat | 23.1 g | 115% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 1394 mg | 61% | |
| Total Carbohydrate | 28.3 g | 10% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 5.3 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 591 mg | 45% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 454 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
