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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (509g) Recipe makes 6 servings |
||
| Calories 867 | ||
| Calories from Fat 398 | (45%) | |
| Amount Per Serving | %DV | |
| Total Fat 44.3g | 68% | |
| Saturated Fat 21.1g | 105% | |
| Monounsaturated Fat 15.1g | ||
| Polyunsaturated Fat 3.9g | ||
| Trans Fat 0.4g | ||
| Cholesterol 168mg | 56% | |
| Sodium 2208mg | 92% | |
| Potassium 1449mg | 41% | |
| Total Carbohydrate 64.6g | 21% | |
| Dietary Fiber 4.3g | 17% | |
| Sugars 19.1g | ||
| Protein 49.0g | 98% | |
Ingredients
- 1/2 lb Italian sausage
- 1/2 lb ground beef
- 1 small onion, chopped
- 1 garlic clove, minced
- 1 (4 ounce) can sliced mushrooms
- 1/2 teaspoon salt
- 1/2 cup dry red wine
- 3 cups spaghetti sauce
- 1 (6 ounce) can tomato paste
- 1 (8 ounce) can tomato sauce
- 12 lasagna noodles, uncooked
- 1 egg, slightly beaten
- 2 cups ricotta cheese or cottage cheese
- 1/2 cup grated parmesan cheese
- 2 tablespoons parsley flakes
- 1 dash fresh ground black pepper
- 2 1/2 cups mozzarella cheese, shredded
Directions
1
Brown meat and onion in large skillet, drain off excess fat.2
(this can be done ahead and kept frozen until ready to use).3
Add garlic, mushrooms, salt, wine, spaghetti sauce, paste, and tomato sauce to the meat mixture; mix well.4
Set aside.5
In a medium bowl, combine egg, ricotta cheese, Parmesan cheese and parsley flakes, set aside.6
Spray crock pot with cooking oil.7
Layer the bottom of a 5 to 6 quart crock pot with 4 noodles, broken into pieces to fit.8
Spread half of the ricotta cheese mixture over the noodles.9
Top with 1/4 of the meat mixture and 1/4 of the shredded cheese.10
Top with 4 noodles, remaining cheese mixture, 1/4 of the meat mixture and 1/4 shredded cheese.11
Top with remaining 4 noodles and remaining meat mixture.12
Cover; cook on low setting for 6 to 8 hours.13
About 10 minutes before serving, sprinkle top of lasagna with remaining shredded cheese.14
Cover; let stand 10 minutes or until cheese is melted.
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- Course > Main Dish
- Main Ingredient > Meat > Pork > Sausage
- Main Ingredient > Meat > Beef > Ground Beef
- Main Ingredient > Pasta, Rice & Grains > Pasta > Lasagna
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make
- Preparation > Equipment > Crock-Pot
- Occasion > Everyday
Featured Reviews for This Recipe
From: Firehousecook AKA Cap'n Jack
On Jul 4, 2009
SOOOO close to our favorite that I am blind rating it at a 5+. BUT, we will have it this coming week. Happy 4th of July. Cap'n Jack
From: PetSitter
On Mar 29, 2009
This was just ok for us. It got really dry. I am spoiled, my hubby makes THE best lasagna in the world so trying to rate this is difficult. Overall, I think we'll stick with the oven baked variety. Thank you for sharing the recipe though!
From: Pierre Dance
On Oct 18, 2003
This one is fantastic!The only changes I made were Non-cook noodles and Smoked Mozzerella. I used my home made Spaghetti & tomato sauce & my sister Eve's home made Ricotta.It was KILLER! A good trick with leftovers. Line a single serving Corning Ware bowl with clingy plastic wrap. Add the cool leftovers, fold the wrap over the top and freeze. When frozen remove from bowl and wrap the plastic bundle with freezer paper.Return to freezer. To serve remove the wrappings place in ogiginal style bowl. Cover with a saucer thaw and heat in the microwave.
From: PaulaG
On Jul 30, 2004
Loved the idea. I made several changes in the recipe without compromising the quality. Omitted the wine, used only 2 cups of spaghetti sauce and an additional 8 oz of tomato sauce. Added about 1/2 tsp Italian seasoning to the sauce mix. All the beef was lean ground beef and added about 3/4 tsp fennel seed during the cooking. I allowed the lasagna to cook 6 hours and it probably would have been done closer to 5. Made this for a potluck at work and it cooked during the morning and was ready by lunch time.
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