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–+ servings
Created by: Kristy Still

Slow Cooker Pizza Lasagna

Course Slow Cooker
Cuisine American
Servings 8 Servings
Make this easy slow cooker pizza lasagna; it can be made gluten-free, too, with gluten-free noodles!
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes

Ingredients

  • 2 Tbsp Olive Oil
  • 1/2 Cup Diced Onion (Red or Sweet)
  • 1 Pound Ground Beef
  • 1 Pound Ground Italian Sausage
  • 1 Tsp Salt
  • 1 Tsp Garlic Powder
  • 1 Tsp Ground Pepper
  • 2 Jars Marinara Sauce (22oz each)
  • 15 oz Ricotta Cheese
  • 1/2 Cup Freshly Grated Parmigiano Cheese
  • 1 Tsp Italian Seasoning
  • 4 Cups Shredded Mozzarella Cheese
  • 1 Cup Sliced Pepperoni (40 slices)
  • 10 Oven-Ready Lasagna Noodles or Gluten-Free Oven-Ready Lasagna Noodles (No Boil)

Instructions

  • In a large skillet, on medium-high heat, add the olive oil and onions, cook until translucent.
  • Add ground beef and sausage, use a heat proof spoon to break it into small pieces as the meat cooks.
  • Sprinkle the salt, garlic powder, and ground pepper, continue to cook until well done.
  • Add the marinara sauce to the meat mixture. Mix well and simmer for 10 minutes.
  • In a separate bowl, add the Ricotta Cheese, Parmigiano, and Italian Seasoning. Mix until well combined and set aside.
  • Using a 6-quart slow cooker, add 1/2 cup of the meat sauce, spread to cover the bottom.
  • Add 3 lasagna noodles, break them to fit if needed.
  • Add 1/3 of the remaining sauce, carefully spread over the lasagna noodles.
  • 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.
  • Add 1 cup of the shredded Mozzarella.
  • Add about 12 slices of Pepperoni.
  • Repeat steps 7-11.
  • Add the last 3 lasagna noodles.
  • Add the remaining meat sauce.
  • Sprinkle 1-2 cups of freshly grated Parmigiano. Reserve the remaining 10-12 slices of pepperoni for 1 hour before the lasagna is ready.
  • Cover the slow cooker and cook on LOW for 4 hours.
  • After 3 hours, add the remaining pepperoni and continue to cook on low.
  • Cool for 15 minutes and serve.

Notes

For quick cleanup, use a Crockpot liner or nonstick spray in the slow cooker first.  Let the lasagna cool for 15 minutes to allow it to set before slicing, this will give you more perfect slices.
Store in the fridge for up to 4 days.

Nutrition

Serving: 1Serving | Calories: 790kcal | Carbohydrates: 22g | Protein: 45g | Fat: 58g | Saturated Fat: 25g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 180mg | Sodium: 1410mg | Potassium: 517mg | Fiber: 1g | Sugar: 2g | Vitamin A: 713IU | Vitamin C: 1mg | Calcium: 493mg | Iron: 3mg

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