A delightful twist on the classic lasagna, this slow cooker recipe combines creamy cheeses and hearty meats for a comforting meal.
Melt the butter in a large skillet over medium heat.
Ensure the butter is fully melted but not browned for a smooth base.
Add the diced onion to the skillet and sauté for 3 minutes.
Stir occasionally to prevent the onion from sticking or burning.
Add the minced garlic to the skillet and cook for another 2 minutes.
Add the garlic towards the end to avoid overcooking and bitterness.
Add the sausage and ground beef to the skillet and cook until browned, about 7 minutes. Drain any excess oil.
Break up the meat into small pieces for even cooking.
In a mixing bowl, combine the diced tomatoes and alfredo sauce.
Mix thoroughly to ensure a consistent sauce.
Add the cooked meat mixture to the sauce and stir to combine.
Taste the mixture and adjust seasoning if needed.
Spread a small amount of the sauce mixture on the bottom of the slow cooker.
This prevents the noodles from sticking to the bottom.
Place a layer of lasagna noodles over the sauce, breaking them as needed to fit.
Ensure the noodles cover the sauce completely.
Spread a layer of ricotta cheese over the noodles, followed by a layer of shredded mozzarella and parmesan cheeses.
Distribute the cheese evenly for consistent flavor.
Add a layer of the sauce mixture over the cheese.
Spread the sauce evenly to cover the cheese.
Repeat the layering process until all ingredients are used, finishing with a top layer of noodles, sauce, and shredded mozzarella.
Press down gently on the layers to compact them slightly.
Cook on LOW for 6 hours or HIGH for 4 hours until the cheese is bubbly and the noodles are tender.
Avoid opening the slow cooker during cooking to maintain consistent heat.
Let the lasagna rest for 10 minutes before serving.
Resting allows the layers to set, making it easier to slice.
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