Slow cooker lasagna will free up your evening and still give your family a fantastic homemade meal! So beat the dinner rush and relax tonight!
So tragedy has struck my house. After 10 delicious years, my oven has called it quits. I thought I was baking something a couple days ago only to find out my oven wasn’t heating up. The repair man called time of death Tuesday afternoon. My new oven won’t be here for a couple weeks. I thought I’d be ok without an oven, but I am having some serious withdrawal here. I am used to using my oven a couple times everyday so not baking has been really strange. So since I am ovenless, I’ve been using my slow cooker more. This lasagna worked out great! The best part is that this recipe doesn’t require you to boil lasagna noodles! Read on to learn more!
This recipe is really simple. Start by lining your 6 quart slow cooker with a slow cooker liner or by spraying your slow cooker well with non-stick cooking spray. Brown the hamburger and sausage, adding the onion and garlic when it is about 2/3 cooked. Drain and set aside. Grate 4 cups of Mozzarella cheese and set aside. The lasagna noodles called for in the recipe are Barilla brand “oven ready” or “no boil” lasagna noodles. If you want to pour the spaghetti sauce into something and stir all the italian seasoning into it you can. For ease, I just sprinkle seasoning over the sauce as I add it.
Pour 1/2 cup of sauce into the bottom of the slow cooker. Sprinkle with 1/2 tsp Italian seasoning. Top with 3 of the lasagna noodles. Snap them in half and fit them in the best you can. Dollop 1/3 Cup Sour cream on top of the noodles and spread it around a bit. Sprinkle 1 cup of mozzarella. Add 1/2 the meat and 1/2 of the remaining can of sauce. Sprinkle with 1/2 tsp Italian Seasoning.
Add 3 more sheets of lasagna noodles, then 1/3 cup sour cream (spread it around), 1 Cup Mozzarella, the rest of the first can sauce, JUST sauce, 1/2 tsp Italian seasoning.
Add 3 more sheets of lasagna noodles, 1/3 cup sour cream, the other 1/2 of meat and 1/2 of second can of sauce. Sprinkle with 1/2 tsp Italian seasoning.
Add whatever is left of the lasagna noodles, remaining sauce, 1/2 tsp Italian seasoning, rest of the mozzarella cheese. Cover and cook and low for 4 hours.
The final product! Serve with a fresh green salad if you like!
- 1 Box Barilla Oven Ready or No Boil Lasagna Noodles
- 2 (26 oz) cans Spaghetti Sauce (I use Hunt's 4 Cheese)
- 1 lb. Ground Sausage
- 1 lb. Ground Beef
- 1/2 Cup Diced Onion
- 2 Garlic cloves, crushed
- 1 Cup Sour Cream (divided)
- 2 1/2 tsp Italian seasoning (divided)
- 4 Cups Shredded Mozzarella (about 1 1/2 lbs Mozzarella)
Line a 6 quart slow cooker with a liner or spray it well with non-stick cooking spray.
Brown the ground sausage and ground beef adding the onions and garlic when meat is 2/3 cooked. Drain and set aside.
Grate the mozzarella if needed. Set aside.
Pour 1/2 cup spaghetti sauce in the bottom of the crockpot. Sprinkle with 1/2 tsp of the italian seasoning. Snap 3 sheets of lasagna noodles in half and make a layer of noodles the best you can across the bottom of the slow cooker. Top pasta with 1/3 cup of sour cream. Use a spatula to spread it around. Top with a heaping cup of mozzarella cheese. Top with 1/2 the browned meat and 1/2 the remaining can of spaghetti sauce. Sprinkle with 1/2 tsp italian seasoning.
Layer another 3 sheets of lasagna noodles, Spread 1/3 cup sour cream on the top of them. Sprinkle with a heaping cup of Mozzarella, then remaining sauce from the first can. Just sauce, no meat this time. Sprinkle with 1/2 tsp Italian seasoning.
Layer another 3 sheets of lasagna noodles. Spread remaining 1/3 cup of sour cream over the pasta. Add remaining half of meat and top with 1/2 of the second can of sauce. Sprinkle with 1/2 tsp italian seasoning.
Layer with the remaining lasagna noodles. Top with the remaining 1/2 can of sauce. Sprinkle with 1/2 tsp italian seasoning and top with remaining mozzarella cheese.
Cover with lid and cook on low for 4 hours.