Authentic Italian Crock Pot Lasagna Recipe

How to Make Authentic Italian Crock Pot Lasagna

1. Spray a 6-quart crock-pot with non-stick cooking spray.
2. In a Dutch oven, heat 2 tablespoons of olive oil over medium heat. Sauté 1 medium onion, chopped, and 3 cloves garlic, minced, until softened (about 5 minutes).
3. Add 1 pound ground beef and cook until lightly browned, breaking it up with a spoon. Drain off any excess grease.
4. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Remove meat from pan and set aside.
5. In the same Dutch oven, add 2 tablespoons of tomato paste and cook for 5 minutes, stirring frequently, until slightly browned.
6. Stir in 2 (28-ounce) cans crushed tomatoes, 1 (14.5-ounce) can tomato sauce, 1/4 cup dry red wine, 1 tablespoon sugar, and a pinch of red pepper flakes.
7. Return the browned ground beef to the sauce. Stir well and bring to a simmer.
8. Reduce heat to low, cover, and simmer for 30 minutes.
9. While the sauce simmers, prepare the cheese mixture: In a large bowl, combine 15 ounces ricotta cheese, 1/2 cup grated Romano cheese, 1/2 cup cubed mozzarella cheese, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 2 tablespoons chopped fresh parsley.
10. In a small bowl, lightly beat 1 large egg. Add to the cheese mixture and stir until well combined.
11. Spoon a layer of the meat sauce into the bottom of the prepared crock-pot.
12. Layer with 6-8 lasagna noodles, breaking and overlapping to fit.
13. Spread half of the ricotta mixture evenly over the noodles.
14. Top with another layer of sauce.
15. Repeat layers: noodles, ricotta mixture, sauce.
16. End with a final layer of noodles and the remaining sauce.
17. Cover and cook on low for 4-6 hours, or until heated through and bubbly. (If adding extra meat as noted in the original recipe notes, cook for 6 hours on low).
18. During the last hour of cooking, sprinkle the top with the remaining 1/2 cup Romano cheese and several slices of fresh mozzarella cheese.