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Slow Cooker Pizza Lasagna

Slow Cooker Pizza Lasagna

Make this easy slow cooker pizza lasagna; it can be made gluten-free, too, with gluten-free noodles!

Author: Mommy Hates Cooking

Meal Type: Peanuts Free

Cuisine: Italian

Difficulty: EASY

Prep. Time: 30 minutes

Cook Time: 4 hours

Total Time: 4 hours 30 minutes

Servings: 8 serving

Calories: 832 kcal per serving

Ingredients

  • 2 Tbsps - Olive Oil
  • ½ Cups - Onion
  • 1 lb - ground beef
  • 1 Pound - Ground Italian Sausage
  • 1 Tsp - Salt
  • 1 Tsp - Garlic Powder
  • 1 tsp - ground pepper
  • 2 Jars - Marinara Sauce
  • 15 ounce - Ricotta Cheese
  • ½ Cups - Parmigiano Cheese
  • 1 Tsp - Italian Seasoning
  • 4 Cups - Mozzarella Cheese
  • 1 Cup - Pepperoni
  • 10 - Oven-Ready Lasagna Noodles or Gluten-Free Oven-Ready Lasagna Noodles

Instructions

  1. In a large skillet, on medium-high heat, add the olive oil and onions, cook until translucent.
  2. Add ground beef and sausage, use a heat proof spoon to break it into small pieces as the meat cooks.
  3. Sprinkle the salt, garlic powder, and ground pepper, continue to cook until well done.
  4. Add the marinara sauce to the meat mixture. Mix well and simmer for 10 minutes.
  5. In a separate bowl, add the Ricotta Cheese, Parmigiano, and Italian Seasoning. Mix until well combined and set aside.
  6. Using a 6-quart slow cooker, add 1/2 cup of the meat sauce, spread to cover the bottom.
  7. Add 3 lasagna noodles, break them to fit if needed.
  8. Add 1/3 of the remaining sauce, carefully spread over the lasagna noodles.
  9. Add 1/2 of the Ricotta mixture. Use a spoon and spoon it out over as much of the sauce as you can; try not to mix it directly into the sauce.
  10. Add 1 cup of the shredded Mozzarella.
  11. Add about 12 slices of Pepperoni.
  12. Repeat steps 7-11.
  13. Add the last 3 lasagna noodles.
  14. Add the remaining meat sauce.
  15. Sprinkle 1-2 cups of freshly grated Parmigiano. Reserve the remaining 10-12 slices of pepperoni for 1 hour before the lasagna is ready.
  16. Cover the slow cooker and cook on LOW for 4 hours.
  17. After 3 hours, add the remaining pepperoni and continue to cook on low.
  18. Cool for 15 minutes and serve.

Nutrition

Energy: 832 kcal | Total Fat: 56 g | Saturated: 23 g | Trans: 0 g | Unsaturated: 1 g | Cholesterol: 165 mg | Total Carbs: 32 g | Fiber: 3 g | Sugars: 9 g | Proteins: 48 g | Sodium: 2,044 mg | Polyunsaturated: 6 g | Monounsaturated: 22 g

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