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.

SLOW COOKER LASAGNA

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.