RECIPE: Slow Cooker Lasagna

by Amanda Lanum 

'Tis the season for slow cooker recipes. Here's another shared by Charlene Patton, Kansas Soybean Commission, on 13 News This Morning.




½ pound ground beef

½ pound Italian sausage

½ cup chopped onion

½ cup chopped green pepper

2 (26.5 oz) cans pasta sauce

1 (12 oz) box tofu, drained

2 cups grated mozzarella cheese

1 cup grated parmesan cheese

2 teaspoons dried basil

1 cup sliced mushrooms, optional

1 (8 oz) package lasagna noodles

Cook ground beef, Italian sausage, onion and green pepper in large skillet over medium heat until meat is no longer pink; drain.  Add pasta sauce to skillet and heat mixture.  Combine tofu, cheeses and basil in mixing bowl.

Place 2 cups meat sauce in slow cooker; break 1/4 of the noodles to fit on top of sauce; cover with 1/3 cheese mixture and 1/3 mushrooms; repeat with 2 cups meat sauce, 1/4 of noodles, 1/3 cheese mixture and 1/3 mushrooms; repeat layers again and cover with remaining sauce and noodles.  Cook on low heat setting for 3 to 4 hours or until noodles are tender.  Sprinkle with additional parmesan cheese before serving.  Serves 6.
Read More Blogs
Comments are posted from viewers like you and do not always reflect the views of this station.
powered by Disqus
631 SW Commerce Pl. Topeka, Kansas 66615 phone: 785-272-6397 fax: 785-272-1363 email:
Copyright © 2002-2015 - Designed by Gray Digital Media - Powered by Clickability
Gray Television, Inc.