INSTRUCTIONS:
1st Step – Brown the Meat:
- In a large skillet, cook the ground beef, Italian sausage, diced onion, and minced garlic over medium heat until the meat is browned and the onions are translucent. Drain any excess fat.
- Transfer the browned meat mixture to the slow cooker.
- Add the crushed tomatoes, tomato sauce, dried basil, dried oregano, salt, and pepper to the slow cooker. Stir to combine.
- Spoon a thin layer of the meat sauce onto the bottom of the slow cooker.
- Break the lasagna noodles into thirds and arrange a layer of noodles over the sauce.
- Spread a layer of ricotta cheese over the noodles, followed by a layer of shredded mozzarella and grated Parmesan cheese.
- Repeat the layers, ending with a final layer of sauce and cheese on top.
- Cover the slow cooker and cook on low heat for 4-6 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 before serving.
- Garnish with fresh basil or parsley, if desired.
- Slice into portions and serve warm, reveling in the comforting layers of flavor.
