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.
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