My Recipe: Slow Cooker "Pizzanga" (Pizza Lasagna) recipe

by: Coley_Moley Slow Cooker "Pizzanga" (Pizza Lasagna)

This recipe is a mix between pepperoni pizza and lasagna that is cooked in a slow cooker or crock pot. It is VERY kid friendly, in fact, I have yet to to find ANYONE who didn't wish they had room for more. Unless you have a lot of people to serve this to, it is likely you'll want to freeze the remaining because you’ll be STUFFED after one serving. I will add freezing directions at the bottom.

Created on : 25-09-2008

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Ingredients ( 9 )

1 1/2 lbs ground beef or ground turkey
4-6 oz. sliced pepperoni (we use turkey pepperoni)
16 oz package of lasagna noodles (We use Ronzoni Whole Wheat lasagna noodles)
15 oz jar or can of pizza sauce (we use Muir Glen or Eden Foods)
15 oz jar or can of speghetti sauce (we use Classico Fire Roasted Tomatoes and Garlic)
2 cups shredded mozzarella cheese (we use fresh, low sodium mozzarella and hand grate it.)
2 cups shredded cheddar cheese
1 1/2 teaspoons minced garlic
1 Cup Parmesan Cheese

Directions

Hand mix minced garlic into raw ground beef. You may also choose to season the ground beef further, I used Everglades Seasoning, but you can use whatever you’d put in ground beef for spaghetti.
Brown ground beef in a large skillet, drain off excess fat.
Boil lasagna noodles according to package directions. I used whole wheat lasagna noodles, but you can use whatever you like.
In a large bowl, mix together pizza and spaghetti sauce.
In a medium bowl mix together the three different cheeses.
Layer all ingredients in a crock pot: starting with a ½ cup of “piz-ghetti” sauce (you won’t need this much for each layer, just the bottom one), then noodles, ground beef mixture, topped with pepperoni slices, topped with layer of cheese mixture, a bit more sauce and lasagna noodles to cover. Start again with sauce...etc.
It is important that you cut the noodles to fit- if you leave a significant amount noodle “ends” on the sides, they will burn.
Continue layering until crock pot is ¾ full or you run out of an ingredient. I end with a layer of noodle topped with cheese (instead of ground beef.) Cook on low 2-3 hours.
If you're making this recipe to go straight into the freezer then end your lasagna with a layer of pepperoni slices, cook normally, allow to cool completely, and store in a air tight ziplock bag. (You may need to cut it into a few large pieces to transfer it from crock pot to Ziplock. When you're ready to eat it, thaw completely. Place in an oven safe casserole dish, cover with cheese, and cook on 300 degrees for about 45 minutes (or until the center is hot.)
If you want to freeze the left overs, place them in an air tight Ziplock bag and place in the freezer. To reheat, thaw completely, place in an oven safe casserole dish and cover with aluminum foil. (So the cheese wont burn.) Heat on 300 degrees for 30 to 45 minutes or until the center is hot.