Ingredients
- 1 lb ground beef
- 1 lb ground hot sausage
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 Tbsp minced garlic
- 1 (10 oz) can Rotel tomatoes with green chiles
- 2 cans Hunt’s Spaghetti Sauce with Meat
- 1 cup sugar
- 2 Tbsp Cajun seasoning, or to taste
- 1/2 to 1 cup water, as needed
- 10–12 regular lasagna noodles, uncooked
- 4 cups shredded mozzarella cheese, divided
- 3/4 cup grated Parmesan cheese, divided
Directions
1. In a large skillet, brown the ground beef and hot sausage together. Drain well.
2. Add the veggies, garlic, can of Rotel, and Cajun seasoning. Cook 5–7 minutes, till the vegetables begin to soften. Stir in the spaghetti sauce and sugar.
3. Stir in 1/2 cup water. The looser sauce helps cook the dry noodles. Add more water if the sauce is too thick.
4. In a 6 qt slow cooker, spread a thin layer of meat sauce. Add dry lasagna noodles, breaking them as needed to fit. Slight overlap is fine; avoid double-stacking.
5. Cover the noodles completely with a generous layer of meat sauce. Sprinkle with about 3/4 cup mozzarella and a light layer of Parmesan.
6. Continue with noodles, meat sauce, mozzarella, and Parmesan until you have 3 complete noodle layers. Cover the final noodle layer generously with the remaining sauce, top with the remaining mozzarella and Parmesan. Make sure no dry noodle edges are exposed.
7. Cook covered on LOW for 3½–4 hours. Begin checking the noodles at 3½ hours. It's done when the center noodles are tender. Turn off, uncover, and rest 20–30 minutes before serving.