Lucille!!!

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Those of you who follow my Instagram account, know that this past weekend I was gifted with my very FIRST slow cooker. I have decided to name it Lucille, a moniker I have to a favorite pen I had in 8th grade. Actually, I named the pen after the Little Richard song ‘Lucille’,after I watched the Little Richard biopic,starring a favorite of mine, Leon 😍😍😍. But, I digress.

I CAN’T WAIT to make my first slow cooker meal and so I got Pinterest and found quite a few I want to try. But one that stuck out to me was actually one I had seen done by my favorite television chef, Ree Drummond AKA The Pioneer Woman. It also just so happened that my mother mentioned that she had a taste for homemade lasagna,and then I got the slow cooker,all in the same week. Talk about fate,huh? Without further ado, here is the recipe for slow cooker lasagna. Enjoy!

INGREDIENTS:

Meat Mixture:

  • 2 teaspoons olive oil
  • 1 medium onion diced
  • 2 pounds ground beef
  • 1 pound Italian sausage, casing removed
  • 3 cloves garlic, finely chopped
  • One 28-ounce can diced tomatoes
  • One 14.5-ounce can diced tomatoes
  • One 6-ounce can tomato paste
  • 1 tablespoon minced fresh basil
  • 1 tablespoon minced fresh flat-leaf parsley
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
Cheese Mixture:
  • 3 cups ricotta cheese
  • 3/4 cup freshly grated Parmesan
  • 1/2 cup grated Romano
  • 1 tablespoon minced fresh basil
  • 1 tablespoon minced fresh flat-leaf parsley
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 large eggs, beaten
Lasagna:
  • Nonstick cooking spray, for spraying the slow cooker
  • 15 uncooked lasagna noodles
  • 2 cups grated mozzarella
  • Chopped fresh flat-leaf parsley, for garnish

For the meat mixture: In a large skillet over medium-high heat, add the olive oil and onion and saute for 5 minutes. Add the ground beef, sausage and garlic and cook until brown, 7 to 9 minutes. Add the tomatoes with their juice, tomato paste, basil, parsley, oregano, salt and some pepper and stir. Set aside.

For the cheese mixture: In a medium bowl, combine the ricotta, Parmesan, Romano, basil, parsley, salt, pepper and eggs and stir together well.

For the lasagna: Spray a 6-quart slow cooker with cooking spray.

Spoon in one-quarter of the meat mixture on the bottom and top with 5 lasagna noodles, broken to fit. Add a third of the cheese mixture, then sprinkle with 1/2 cup mozzarella. Repeat this layering twice, starting with the meat mixture and ending with the mozzarella, for 3 layers total.

For the fourth layer, top with the remaining meat mixture and remaining 1/2 cup mozzarella. Cover and cook on low for 4 hours. Turn off the heat and allow the lasagna to sit 30 minutes before serving. Sprinkle with chopped parsley.

Show: The Pioneer Woman

Episode: Hay There!

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