Supreme Pizza Lasagna in a Crock Pot

I’ve been waiting to share with you this lasagna…

Supreme Pizza Lasagna in the Crock Pot | Bakerette.com

I wanted to share it with you after Valentine’s Day because I really need to start featuring some goodies that you can make for the big romance day. But I’m impatient. When I’m in love with something, I just want to shout it out now and not wait a week. So I thought…what the heck. Valentine’s Day is about the color pink and red and other variations of red and I figured, this has red in it, which makes it a Valentine’s dish, right? No? Just humor me a little, kay?

In my previous life before turning vegetarian, I LOVED supreme pizza. There’s just something out of this world about marinara sauce topped with cheese, sausage, pepperoni, seasonings, more cheese, and maybe even a little more CHEESE that makes it perfect. I’m talking the Chicago-style pizza. You know what I’m talking about. Pure bliss.

The twist with this pizza? Lasagna noodles instead of crust. Trust me, people, it’s good. Have I steered you wrong yet? Well, don’t answer that. But what you should know is that this passed the family taste test. It must’ve been good because Mr. Chef and I had to go out last night and when we came back? Not a slice left. Apparently friends had come over and they all liked it so much, they decided to help themselves to the whole kaboodle. What am I, a restaurant? But it did make me feel good when my son’s friend came upstairs and told me thank you for dinner and that it was awesome. It may have brought a smile to my face. I may have even felt a little smug for making something that even the friends enjoyed.

Sorry Buddy and Roxy, no leftovers for you tonight! Doesn’t Roxy look sad about that? I think I even see a few tears. Awwww, makes my heart melt.

Roxy-framePrep time: 20 mins
Cook time: 4 hours in the slow cooker
Yields: 10-12 servings

 Ingredients

  • 12 lasagna noodles, uncooked
  • 1 teaspoon Italian Seasoning
  • 12 ounces ground sausage, cooked and drained
  • 24 pepperoni slices
  • 2 jars (23-28 ounces each) of your favorite chunky spaghetti sauce
  • 1/4 cup water
  • 1 carton (16 ounces) Ricotta cheese or cottage cheese
  • 2 cups shredded mozzarella cheese

Instructions

  1. Grease the inside of a 6 to 7-quart slow cooker.
  2. Cook the ground sausage and drain. Mix in the Italian seasoning with the sausage.
  3. Break 3 of the lasagna noodles in half and arrange them on the bottom of the slow cooker. Top with half of the cooked sausage. Arrange 12 pepperoni slices over the top of the sausage. Layer with a third of the spaghetti sauce, half of the water, half of the ricotta cheese, and a  third of the mozzarella cheese.
  4. Break 3 more lasagna noodles and arrange them over the mixture. Add the remaining sausage and pepperoni and a third of the spaghetti sauce. Sprinkle the remaining water and ricotta over the top of the sauce, and a third of the mozzarella cheese.
  5. Break the remaining 3 lasagna noodles and arrange over the top of the mixture. Add the rest of the sauce and mozzarella cheese. If desired, sprinkle with more Italian seasoning.
  6. Cover and cook on low for 4 hours. Do not overcook or the noodles will get hard.
  7. Serve with garlic bread and salad.

If you liked this dish, you might also like:

Slow Cooker Chicken Alfredo Lasagna

Recipe adapted from 101 More Things To Do With A Slow Cooker
by Stephanie Ashcraft and Janet Eyring

 

Supreme Pizza Lasagna in a Crock Pot
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dish
Cuisine: Italian
Serves: 10-12
Ingredients
  • 12 lasagna noodles, uncooked
  • 1 teaspoon
  • Italian Seasoning
  • 12 ounces ground sausage, cooked and drained
  • 24 pepperoni slices
  • 2 jars (23-28 ounces each) of your favorite chunky spaghetti sauce
  • 1/4 cup water
  • 1 carton (16 ounces) Ricotta cheese or cottage cheese
  • 2 cups shredded mozzarella cheese
Instructions
  1. Grease the inside of a 6 to 7-quart slow cooker.
  2. Cook the ground sausage and drain. Mix in the Italian seasoning with the sausage.
  3. Break 3 of the lasagna noodles in half and arrange them on the bottom of the slow cooker. Top with half of the cooked sausage. Arrange 12 pepperoni slices over the top of the sausage. Layer with a third of the spaghetti sauce, half of the water, half of the ricotta cheese, and a  third of the mozzarella cheese.
  4. Break 3 more lasagna noodles and arrange them over the mixture. Add the remaining sausage and pepperoni and a third of the spaghetti sauce. Sprinkle the remaining water and ricotta over the top of the sauce, and a third of the mozzarella cheese.
  5. Break the remaining 3 lasagna noodles and arrange over the top of the mixture. Add the rest of the sauce and mozzarella cheese. If desired, sprinkle with more Italian seasoning.
  6. Cover and cook on low for 4 hours. Do not overcook or the noodles will get hard.
  7. Serve with garlic bread and salad.

About Jennifer Scott

Jen is author, owner, and creative mind behind Bakerette.com. She loves anything chocolate and cheese!

Comments

  1. Leigh Anne @ Yourhomebasedmom says:

    Always love finding something new to try in my crockpot. Looks delicious!

    I’d love for you to share it over at Finding the Pretty & Delicious Linky Party which open until Tuesday evening.
    http://www.yourhomebasedmom.com/finding-the-pretty-delicious-linky-party-4/

    Leigh Anne

  2. Having this tonight……….

  3. Looks good. You could substitue veggie sausage and veggie pepperoni, too.

  4. So glad you shared this BEFORE Valentine’s!! On the menu!

  5. Yummy! Can’t wait to try this one.

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