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Slow-Cooker Sloppy Joe Lasagna

  • Prep 45 min
  • Total 4 hr 45 min
  • Servings 6
  • Pinterest
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Sloppy Joes, meet Lasagna. Everyone, meet the slow cooker. MORE + LESS -

Bev Weidner
December 8, 2015

Ingredients

1
pound ground beef
1/2
large white onion, diced
2
carrots, diced
1
red bell pepper, diced
1
green bell pepper, diced
3
cloves garlic, minced
1
(6 ounce) can Muir Glen™ organic tomato paste
2
tablespoons ketchup
2
tablespoons Worcestershire sauce
2
(14.5 ounce) cans Muir Glen™ fire roasted diced tomatoes
1
pinch of salt and pepper
6
to 8 wide and flat no-boil lasagna noodles
2
to 3 cups shredded cheddar cheese

Steps

Hide Images
  • 1
    In a large sauté pan, brown the beef over medium-high. If using a high-fat beef, drain. Remove meat from skillet; set meat aside and return pan to the stove.
  • 2
    Back in the pan, add the onions and carrots. Sauté for five minutes, until they start to soften. Add the peppers and garlic. Sauté another 2 to 3 minutes, taking care to not burn the garlic.
  • 3
    Add the tomato paste, ketchup and Worcestershire sauce. Stir to combine. Add the beef and tomatoes to the pan and simmer for a few minutes. Taste it and season with salt and pepper if needed.
  • 4
    In a slow cooker, spoon a little of the beef mixture on the bottom. Lay a couple of lasagna noodles on top of the beef, breaking them to fit the pan. Layer with beef mixture, more noodles, more beef, more noodles and the remaining beef. Sprinkle the cheese on top.
  • 5
    Cook for 3 to 4 hours, until the noodles are cooked and cheese is melted.

Expert Tips

Add more cheese between the layers as desired.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
So this is what's going on. Sloppy Joes, in LASAGNA FORM, in the slow cooker. Bam.

Slow cooking in the summertime is the way to GO, yo. No hot muthah oven blasting your house to sky high temps. No hair collapsing when you open the oven door due to the devil whipping his tail around on it. 

(I have no idea.)

This is so easy. You prep your Joe mix in a pan, then slide it between some no-boil noodles, top the whole thing with an obnoxious amount of shredded cheddar and push "go".

Walk away for hours. Watch some TELE. Do some gardening. Take a nap. Who cares. It's your life. 

The good news is you don't have to fix your hair. Because you remember the whole devil thing? He's not here because you're not using the ove– never mind.

Let's get sloppy!

Start by browning some beef. I used 85/15, so I needed to drain mine a bit. But if you're using a leaner beef, no need to drain. 

Then sauté some veggies! I chose carrots, garlic, green and red bell pepper. Never hurts to bump up a meaty dish with some vegeroos. (Don't tell anyone I said vegeroos.)

Then add your tomato goodness. We have tomato paste, ketchup, a lil' bit of Worcestershire sauce, and some Muir Glen diced tomatoes. Fire-roasted, baby. 

In a slow cooker, spread a little of the beef mixture across the bottom. I took a picture and (apparently) accidentally deleted it! And then my babies started crying and blah blah. 

Layer with some no-boil lasagna noodles (if you need to break them up to fit the pot, that's totally fine), more meat, more noodles, more meat, more noodles and more meat. 

Oh here's another layery shot! Thought I deleted more. Huh. Add cheese between the layers, too, if you want. It's your lasagna.

And all the cheese. 

This is after 3-ish hours in the slow cooker. I wanted the cheese to get good and melted, but not burned. The edges will brown up a bit, but I love that! That's flavor, man. 

Good grief. I'm going back for more.

And more.

Bev says this is the good life. For more musings, visit her blog Bev Cooks and her Tablespoon profile.

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