Slow Cooker Lasagna

Slow Cooker Lasagna

Miz Helen's Kitchen


1 pound Italian Sausage

1 pound ground chuck

2 cups diced tomatoes with juice 

1 medium onion, chopped

1 teaspoon salt

1 teaspoon pepper

2 cloves garlic, minced

2 tablespoon oregano

1 tablespoon parsley

1 tablespoon basil

1 teaspoon anise seed

1 1/2 cups tomato paste

3 to 4 cups water

non stick cooking spray

1 package uncooked lasagna noodles

32 ounce container of Ricotta Cheese

4 cups Mozzarella Cheese, grated

1 cup Parmesan Cheese, grated

1 egg,beaten

8 cups fresh spinach 


Brown the Italian Sausage and the ground chuck in a large sauce pan or dutch oven and drain

Add the onions,  tomatoes, garlic, 1 tablespoon oregano and the remainder of the seasons,  mix well

Add the tomato paste and water, mix well. Simmer for at least 10 minutes.

In a mixing bowl, stir together 1 tablespoon oregano, Ricotta Cheese, Mozzarella Cheese, Parmesan Cheese and the beaten egg, mix well

Spray the inside of the Slow Cooker with the non stick cooking spray 

Turn the cooker on low at this point

Divide the sauce and the cheese in three parts

Layer one part to the sauce on the bottom of the cooker

Next break the lasagna noodles in half and place them on top of the sauce, completely covering the sauce

Next layer one part of the cheese mixture on top of the lasagna noodles

Next layer 1/2 of your spinach on top of the cheese layer

Repeat these layers ending with the last part of sauce then a layer of the cheese mixture on top

Cook on low for 3 hours

Let set without heat for at least 30 minutes before serving