Too impatient for layering? Get all the cheesy, meaty lasagna flavor you love by making it in a slow cooker instead.
Prep Time: 5 Minutes
Cook Time: 4 Hours
1 pound ground beef
1/2 pound sweet Italian sausage, casings removed
2 teaspoons onion powder
2 teaspoons garlic powder
2 large shallots, minced
1/2 cup diced carrot
4 cloves garlic, grated
2 teaspoons kosher salt, divided
1 (28-ounce) can crushed tomatoes
1 (15-ounce) can tomato sauce
1 (14.5-ounce) can diced tomatoes
3 1/2 cups low sodium beef broth
1/2 cup red wine
1 red bell pepper, diced
2 cups sliced cremini mushrooms
10 basil leaves, torn
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh oregano
1/4 teaspoon red chili flakes
2 Parmesan cheese rinds
1/2 pound lasagna sheets, broken into pieces
3 cups baby spinach
Ricotta, mozzarella and chopped basil, for garnish
Let's get Cooking...
In a large bowl, combine beef, Italian sausage, onion powder and garlic powder.
In a large nonstick skillet over medium-high heat, brown the meat mixture until no longer pink, about 6 minutes. Add shallots, carrot, garlic and 1 teaspoon of kosher salt, and saute for about 5 minutes until softened.
Add the meat to an 8-quart slow cooker, followed by the crushed tomatoes, tomato sauce, diced tomatoes, beef broth, red wine, bell pepper, mushrooms, basil, parsley, oregano, chili flakes, Parmesan cheese rinds and remaining salt. Cover and cook on high for 4 hours.
Cook the lasagna sheets to al dente according to package directions.
Into the slow cooker, stir in cooked pasta and spinach. Cover and cook an additional 15 minutes until spinach has wilted. Spoon into bowls, and top with ricotta, mozzarella and basil.