Pepperoni Lasagna
The slow cooker will get a work out with Pepperoni Lasagna. This is a great hit that is guaranteed to make dinner time a hit around your house. When the weather turns cold this is a hearty meal that will warm you up. Thanks to Suzanne McMinn for another winning recipe.
Slow Cooking with Pepperoni Lasagna
The slow cooker gets a work out with this delicious meal and the Pepperoni Lasagna will make people watching the clock for dinner time.
Ingredients
- 1 pound ground beef or sausage
- 1 cup chopped onion
- garlic salt to taste
- 1 quart undrained canned tomatoes (stewed or whole)
- 6 ounces tomato paste
- 2 teaspoons Italian seasonings
- lasagna noodles uncooked
- 2 eggs
- 3 cups ricotta or cream cheese
- 1/2 cup Parmesan grated
- 1 tablespoon parsley flakes dry
- sliced pepperoni
- 8 ounces mozzarella shredded
Instructions
- Brown ground beef or sausage and onions.
- Drain grease.
- Add garlic salt, tomatoes, tomato paste, and Italian seasonings.
- Stir to combine.
- Grease 6-quart crock pot.
- Spoon a small amount of meat mixture into the pot then add (uncooked) lasagna noodles.
- Break noodles as needed to cover the bottom of the pot in a single layer. Combine eggs, ricotta or cream cheese, 2 tablespoons of the Parmesan, and parsley flakes.
- Spoon half of the ricotta/cream cheese mixture over the noodles.
- Add half of the meat sauce and cover with a layer of pepperoni slices.
- Top with shredded mozzarella.
- Repeat, ending with sprinkling the rest of the Parmesan on top.
- Turn crock pot on High. Cook on High, with the lid on, for 30 minutes.
- Turn pot to Low and cook for another hour.
- Take lid off, turn off heat, and let rest 15 minutes before serving.