I love lasagna, supreme pizza, and slow cooker meals. In this recipe, we combined all three! When my husband and I started discussing what food we wanted for the weekend, we agreed we wanted something simple that wouldn’t heat up the kitchen too much. Ironically, some of our favorite summer dishes require extensive oven use and we just weren’t in the mood for that.
John mentioned spaghetti and I said I wanted to try supreme spaghetti or something in the crockpot. He did some research and found this recipe that we adapted to make our own. We changed the sausage a little bit and found a way to add the veggies that are in supreme pizza.
The end result was amazing! We might make a few tweaks next time we make it but I will share how we did it this time. I think this is a great recipe for any season because it’s in the slow cooker.
Here you go! By the way, there are a lot of steps but don’t let that freak you out. It’s crazy easy.
Ingredients for supreme pizza lasagna
- 1 pound of ground Italian sausage (you can get the links and just take the sausage out of the casings)
- 24-32 slices of pepperoni
- 2 jars (24 ounce) of your favorite spaghetti sauce (we prefer traditional tomato and basil Classico)
- 12 lasagna noodles (uncooked)
- 16 ounces of cottage cheese (or ricotta if you’re fancy)
- 2.5 cups of mozzarella cheese
- 1 green pepper, diced
- 1 small onion, diced
- 1.5 to 2 cups fresh mushrooms, chopped
- 2.25 ounce can of sliced black olives (drained)
- 1/4 cup water
Instructions for supreme pizza lasagna
- Spray the slow cooker with cooking spray like Pam or whatever brand you use
- Brown the Italian sausage
- Drain the sausage and set it aside in a bowl or other container
- Chop the green pepper, onion and mushrooms. Set the entire chopped onion aside in its own dish
- Divide the chopped mushrooms in two equal portions and the chopped green peppers in a 1/4 and 3/4 ratio. Put half the mushrooms together with the 3/4 of the pepper and the other half of the mushrooms with the 1/4 portion of the peppers
- Saute the 1/4 pepper and mushrooms in the same skillet as the sausage. Set aside
- Set aside the uncooked green pepper and mushrooms until the end of the cooking process
- Break the first three noodles and lay them at the bottom of the slow cooker
- Spread half of the Italian sausage over the noodles
- Spread half of the chopped onion over the sausage
- Place 12-16 pepperoni slices over the onions
- Spread about 1/3 of the total amount of spaghetti sauce (about 3/4 of the first jar) over the meats and onion
- Spread half of the cottage cheese (don’t drain it) over the sauce
- Sprinkle half the water over the sauce
- Sprinkle 3/4 cup of the mozzarella cheese over the sauce
- Repeat steps 8-15 (noodles then sausage then onion then pepperoni then sauce then cottage cheese then water then mozzarella cheese)
- Place the final three broken lasagna noodles over the sauce and cheese from the second layer
- Spread the remaining sauce over the noodles.
- Sprinkle the final 3/4 cup of mozzarella cheese over the sauce.
- Cover and place on high for 3 hours.
- After three hours, carefully spread/sprinkle the olives and uncooked portion of the mushrooms and green peppers.
- Cook for 1 more hour.
- Serve with the sauteed peppers and mushrooms on top (might need to be reheated).
A few notes about this recipe
- We found that using 1/4-1/3 cup of water made it too water once we cut into the lasagna. Next time we will probably just do two tablespoons on each layer. I think the moisture from the cottage cheese and the sauce is probably plenty.
- We used two cups of mushrooms because my husband loves mushrooms. I would think less would be fine.
- If your green pepper is small, I recommend using two small ones. One large one in the summer is fine.
- The sauteed veggies can be added with each serving per the person’s preference. We ended up just mixing them all in with the entire recipe once we transferred it over to another container (and it was no longer pretty!).
- You might want to check the lasagna noodles with a big fork or long knife at about 3 hours and 45 minutes to make sure they are tender.