Slow Cooking with Pepperoni Lasagna

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
Recipe type: Main Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
The slow cooker gets a work out with this delicious meal and the Pepperoni Lasagna will make people watching the clock for dinner time.
  • 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
  • ½ cup Parmesan, grated
  • 1 tablespoon parsley flakes, dry
  • sliced pepperoni
  • 8 ounces mozzarella, shredded
  1. Brown ground beef or sausage and onions.
  2. Drain grease.
  3. Add garlic salt, tomatoes, tomato paste, and Italian seasonings.
  4. Stir to combine.
  5. Grease 6-quart crock pot.
  6. Spoon a small amount of meat mixture into the pot then add (uncooked) lasagna noodles.
  7. 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.
  8. Spoon half of the ricotta/cream cheese mixture over the noodles.
  9. Add half of the meat sauce and cover with a layer of pepperoni slices.
  10. Top with shredded mozzarella.
  11. Repeat, ending with sprinkling the rest of the Parmesan on top.
  12. Turn crock pot on High. Cook on High, with the lid on, for 30 minutes.
  13. Turn pot to Low and cook for another hour.
  14. Take lid off, turn off heat, and let rest 15 minutes before serving.


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