Rating: 4.65 stars
17 Ratings
  • 5 star values: 12
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

My husband grew up with this recipe, and I happily adopted it. It is delicious!

Recipe Summary test

prep:
30 mins
cook:
2 hrs 45 mins
additional:
10 mins
total:
3 hrs 25 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet over medium heat. Crumble ground beef into skillet; add salami, pepperoni, and onion. Cook and stir mixture until beef is completely browned, 7 to 10 minutes. Drain grease from skillet. Transfer meat mixture to a slow cooker; stir stewed tomatoes, tomato sauce, tomato paste, garlic powder, oregano, salt, and pepper into the meat mixture.

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  • Cook mixture in slow cooker on Low for 2 hours.

  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water until cooked through but firm to the bite, about 8 minutes; drain.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Spread a thin layer of the sauce from the meat mixture into the bottom of a baking dish. Layer about 1/3 of the noodles into the bottom of the dish; top with about 1 1/3 cup mozzarella cheese, 2/3 cup cottage cheese, 3 slices white American cheese, and 4 teaspoons grated parmesan cheese. Spread about 1/3 of the meat mixture over the cheese layer. Repeat layers twice more.

  • Bake in preheated oven until the cheese melts throughout the lasagna, about 30 minutes. Let cool 10 minutes before cutting to serve.

Nutrition Facts

545 calories; protein 36.8g; carbohydrates 27.6g; fat 33g; cholesterol 106mg; sodium 1997.3mg. Full Nutrition
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