Homemade lasagna is a treat, but it’s also a lot of work. Here, frozen meat sauce and a slow cooker turn it into a deliciously effortless meal.
- Yield: 7 Servings
- Preparation Time: 30 Minutes
- ½ pound ground beef
- ½ pound Italian sausage
- 1 large onion, chopped
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons parsley
- 2 teaspoons garlic powder
- 2 tablespoons Worcestershire sauce
- 1 (6-ounce) can tomato paste
- 1 (29-ounce) can tomato sauce
- 2 tablespoons granulated sugar
- 1¼ cups water
- 4 cups shredded mozzarella cheese
- 1½ cups cottage cheese
- ½ cup grated Parmesan cheese
- 1 (8-ounce) package regular lasagna noodles, uncooked
- Mozzarella cheese, for topping
How to Make It
- Label a 1-gallon freezer bag. In a large pan, brown the beef, sausage, and onion over medium heat. Add the rest of the prep day ingredients to the pan, stir, and simmer for 15–20 minutes. Allow the meat sauce to cool before placing it in the freezer bag. Squeeze the remaining air out of the freezer bag and seal it. Lay the bag flat to freeze.
- Allow the meat sauce to thaw overnight in the refrigerator. On serving day, combine the cheeses in a large bowl. Add the meat sauce, noodles (breaking them to fit), and mixed cheese to the slow cooker to create three even layers, then top the last layer with more sauce and extra mozzarella. Cover and cook on low for 4–5 hours until the noodles are tender.