Braised Pork Belly with Coconut Water

Braised pork belly covered in melted brown sugar and simmered to perfection in coconut water is a delicious traditional meal that many food lovers may enjoy. Pork belly braised over a bed of rice topped with thinly sliced green onions and Thai peppers is a simple but fantastic dish. The pork from this recipe is tender, juicy and is bursting with rich flavors.  This meal is often cooked throughout the year in a typical asian home. Most often enjoyed during the lunar new year. Affordable and easy to make this dish is a great addition to your home cooking menu of rotating selections.

If you are looking for a simple to make and absolutely delicious asian themed meal, I highly suggest giving this pork belly with coconut water recipe a try. Watch the video and follow the instructions below to bring something new to the menu and serve up warm comforting eatfoodlicious experiences. Share this or any of my recipes from my growing catalogue.

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Serve with white, brown or cauliflower rice.

Place the sliced meat in a bowl. Add fish sauce, diced shallot, miced garlic, white pepper and mix well. Set aside.

Heat a non-stick pan or enameled cast iron skillet to medium.

Add brown sugar and cook until it begins to melt (75%). Stir with a wooden spoon (sugar will become hard & sticky). Slowly add about ½ cup of the coconut water to the pan and stir.

Add pork belly to the pan; continue to turn and mix while cooking for 1-2 minutes. Add the rest of the coconut water and mix.

Turn up the heat to medium-high and let simmer for a couple of minutes. Then turn the heat down to medium and cook for 30-45 minutes uncovered or until the glaze has thickened (make sure to stir frequently).

Ultimate asian meal comfort food.

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Braised Pork Belly with Coconut Water

No ratings yet
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course Main Course
Cuisine Asian, Chinese, vietnamese
Servings 6
Calories

Ingredients
  

  • 2 lbs pork belly
  • 2 cups coconut water
  • ½ cup brown sugar
  • 3 tbsp fish sauce make sure to use a good quailty
  • ½ tsp white pepper
  • 3 garlic cloves minced
  • 1 shallot (small size) diced

Instructions
 

  • Clean and slice the pork belly into ½" x ½".
  • Place the sliced meat in a bowl.
  • Add fish sauce, diced shallot, miced garlic, white pepper and mix well. Set aside.
  • Heat a non-stick pan or enameled cast iron skillet to medium.
  • Add brown sugar and cook until it begins to melt (75%). Stir with a wooden spoon (sugar will become hard & sticky). Slowly add about ½ cup of the coconut water to the pan and stir.
  • Add pork belly to the pan; continue to turn and mix while cooking for 1-2 minutes.
  • Add the rest of the coconut water and mix. Turn up the heat to medium-high and let simmer for a couple of minutes. Then turn the heat down to medium and cook for 30-45 mintues uncovered or until the glaze has thickened (make sure to stir frequently).
  • Optional: Season with salt or fish sauce to taste.

Serve with white, brown or cauliflower rice.

    Video

    Keyword asian pork belly recipe, best braised pork belly with coconut water recipe, braised pork belly with coconut water, chinese pork belly recipe, easy braised pork belly with coconut water recipe, vietnamese pork belly recipe
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    Instant Pot Chinese Sausage & Chicken with Rice

    Shitake mushrooms and Chinese sausage embedded in tasty moist rice to create an effortless spin on fried rice straight from the instant pot. Garnish with fresh cut green onions and fried shallots to add multiple dimensions to a satisfying and affordable meal. Notes of traditional fried rice flavors make this instant pot shortcut a good option for meal preps. This meal stores great in the refrigerator and tastes great heated back up later.

    Watch the video and follow the instructions below to add this cost effective meal to your menu. Let the rice stand for a bit prior to serving as the additional moisture is soaked up and evaporates shortly (5 minutes) after opening. Share this or any of the recipes from my growing catalogue of recipes. All food should be delicious and affordable and that is what the eatfoodlicious mission is to create on a daily basis.

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    Ingredients

    Soak the shiitake mushrooms in boiled water for 30 minutes (make sure to fully cover).

    Once complete; rinse, squeeze and clean the mushrooms at least 2-3 times. Cut/slice and remove the stems.

    Slice the sausages and set aside. Optional: Remove the casing of the chinese sausage.

    Slice the chicken thighs and place them in a bowl.

    Add grated ginger, cornstarch, dark soy sauce, soy sauce, shaoxing cooking wine, garlic, oyster sauce and mix until evenly coated.

    Marinate for 15 mintues.

    Add marinate chicken and cook for 3-5 minutes or until no longer pink.

    Add sliced mushrooms, sausage and cook for 1-2 minutes.

    Pour water into the cooker. Use a wooden spoon to (deglaze) scrape the bottom of the cooker. Place rice on top of the chicken.

    Meanwhile- in a small bowl, add all the sauce ingredients together (sesame oil, oyster sauce, sugar, soy sauce) and mix. Set aside until ready to use.

    Pour the sauce mixture over the cooked rice. Mix/stir the rice and chicken until evenly coated with the sauce.

    Garnish with chopped green onions and fried shallots.

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    Instant Pot Chinese Sausage & Chicken with Rice

    No ratings yet
    Prep Time 10 mins
    Cook Time 8 mins
    Total Time 18 mins
    Course Main Course
    Cuisine Asian, Chinese
    Servings 6
    Calories

    Equipment

    • Pressure Cooker / Instant Pot

    Ingredients
      

    • 2 cups white jasmine rice
    • 2 ¼ cups water
    • 6 dried shiitake mushrooms
    • 2 chinese sausages remove the casing

    Marinate

    • 1 lb boneless skinless chicken thighs
    • 1 tbsp ginger grated
    • 1 tbsp soy sauce
    • 1 tbsp shaoxing cooking wine or dry sherry
    • 1 tbsp cornstarch
    • 1 tbsp oyster sauce
    • 1 tsp dark soy sauce
    • 3 garlic grated or minced

    Sauce

    • 1 tbsp soy sauce
    • 1 tbsp oyster sauce
    • 2 tsp sesame oil
    • 2 tsp granulated sugar

    Instructions
     

    • Soak the shiitake mushrooms in boiled water for 30 minutes (make sure to fully cover). Once complete; rinse, squeeze and clean the mushrooms at least 2-3 times. Cut/slice and remove the stems.
    • Slice the chicken thighs and place them in a bowl.
    • Add grated ginger, cornstarch, dark soy sauce, soy sauce, shaxoxing cooking wine, garlic, oyster sauce and mix until evenly coated. Marinate for 15 mintues.
    • Slice the sausages and set aside. Optional: Remove the casing of the chinese sausage.
    • Wash/clean and rinse the rice at least twice until the water runs clear.
    • Set to sauté high.
    • Add marinate chicken and cook for 3-5 minutes or until no longer pink.
    • Add sliced mushrooms, sausage and cook for 1-2 minutes.
    • Pour water into the cooker. Use a wooden spoon to (deglaze) scrape the bottom of the cooker.
    • Place rice on top of the chicken. Gently level the rice and do not stir. Watch the video for reference.
    • Place the lid on. Pressure cook on high for 8 minutes and natural release for 10 minutes.
    • Meanwhile- in a small bowl, add all the sauce ingredients together (sesame oil, oyster sauce, sugar, soy sauce) and mix. Set aside until ready to use.
    • Follow the manufacture instructions for releasing the pressure. Remove lid.
    • Pour the sauce mixture over the cooked rice. Mix/stir the rice and chicken until evenly coated with the sauce.
    • Garnish with chopped green onions and fried shallots.

    Serve and Enjoy!

      Video

      Keyword best chinese sausage & chicken with rice recipe, clay pot chicken and rice (instant pot), clay pot chicken and rice recipe, instant pot chinese sausage & chicken with rice, pressure cook chinese sausage & chicken with rice, quick & easy chinese sausage & chicken with rice
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      Slow Cooker Bone-in Ham

      Slow Cooker Bone-In Ham is a simple and easy way to make a juicy sweet smelling and delicious ham. The bone keeps the meat moist and makes the stock perfect for drizzling over the ham or even your mashed potatoes. Serve this ham as a featured item for a celebratory feast or enjoy a small bowl of the meat with the stock and good old fashioned cornbread. This is recipe takes the country classic to a dump and go reward everyone will love to nibble on.

      Watch the video and follow the instructions below and be confident that you will have the same results. This is a user friendly recipe and can be made by most anyone. Best part about the slow cooker is it keeps the food warm all day or is a super easy way to reheat if you are a meal prepare like me. Feel free to browse my catalogue of growing recipes, try and share with others any you find interesting.

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      Tender & moist Ham.

      Ingredients

      Coat the slow cooker with cooking spray. Place the ham (face flat side down).

      In a bowl: place brown sugar, pineapple juice, maple syrup & dijon mustard.

      Mix well

      Pour the sauce mixture on top of the ham.

      Cook on low for 8 hours or high for 4 hours.

      Remove the ham and place a cuttting board or plate. Cover with aluminum foil for 15-20 minutes before serving.

      Transfer the sauce to a pan and cook on the stovetop on mdeium high for 8-10 mintues until it thickens.

      When ready to serve and slice the ham.

      Transfer to a serving platter.

      Pour the sauce/glaze over the ham.

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      Slow Cooker Bone-in Ham

      No ratings yet
      Prep Time 5 mins
      Cook Time 8 hrs
      Total Time 8 hrs 5 mins
      Course Holiday, Main Course
      Cuisine American
      Servings 20
      Calories

      Equipment

      • Slow Cooker (6QT or larger)

      Ingredients
        

      • 7-8 lb bone-in ham cooked
      • 1 cup light brown sugar
      • ½ cup pineapple juice
      • ½ cup maple syrup
      • 2 tbsp dijon mustard

      Instructions
       

      • Remove the ham from the refrigerator and let it sit at room temperature for 1-2 hours prior to cooking.
      • In a bowl: place brown sugar, pineapple juice, maple syrup, dijon mustard and mix well. Set aside.
      • Coat the slow cooker with cooking spray.
      • Remove the ham from the package.
      • Place the ham (face flat side down). Pour the sauce mixture on top of the ham.
      • Cook on low for 8 hours or high for 4 hours.
      • Remove the ham and place a cuttting board or plate. Cover with aluminum foil for 15-20 minutes before serving. Reserve the sauce mixture.
      • Switch the cook temperature to high. Cook for 15-20 minutes or until it thickens to your preference. Alternate method; transfer the sauce to a pan and cook on the stovetop on medium high for 8-10 minutes until it thickens.
      • When ready to serve, slice the ham and transfer to a serving platter. Pour the sauce/glaze over the ham.

      Serve & Enjoy!

        Video

        Keyword best slow cooker ham recipe, easy slow cooker ham recipe, slow cooker bone-in ham, slow cooker ham
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        Pork Wonton Soup

        Wonton wraps stuffed with juicy flavor filled pork swimming in a bowl of appetite quenching soup is perfect for any occasion. Wonton has a reputation for being time consuming but that is not exactly true. If you follow the technique I use, you will be able to assembly predictably sized won tons in the most efficient way possible. I have been making wontons since I was a little girl and have passed this recipe and technique to my children. Now I am sharing with you. I developed this recipe over the years and decided to see if anyone else out there loves a good won ton as much as we do.

        Watch the video to better understand how to assemble the wontons and follow the instructions below to have this time tested classic in your home today. My husband loves the soup and drinks every last drop. I hope you and your family will enjoy something that is truly a recipe I have been making for years. Please like and share to help spread the word about the ever growing catalogue of eatfoodlicious quality meals complete with video and instructions.

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        Top with green onions.

        Ingredients

        Place meat, seasoning and green onion in the bowl.

        Add grated garlic and ginger.

        Mix well

        Place 1 wrapper in your hand. Use the other hand scoop out 1 tsp of meat mixture and place it in the center of the wrapper.

        Wet around the edges of the wrapper (use your finger) gently fold it in half making a triangle (press against the meat to remove any air inside the wonton).

        Fold the two corners together and press the wrapper firmly until the wonton corners are completely sealed.

        The recipe should yield ~35-40 wontons.

        Pour the chicken broth in a medium sized pot (make sure it has a lid that fits on the pot). Add sliced ginger, green onions, shaoxing wine, salt, pepper and sesame oil.

        Cook on medium high for 10 minutes. Remove lid: discard the ginger and green onions.

        Turn the heat up to high and bring the broth to a boil. Add 10-15 wontons to the pot. Cook for 4 minutes or until they float.

        Remove the wontons with a slotted spoon and transfer to a serving bowl.

        Place the chopped green onions on top of the cooked wontons.

        Serve immediately.

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        Pork Wonton Soup

        No ratings yet
        Prep Time 35 mins
        Cook Time 10 mins
        Total Time 45 mins
        Course Appetizer, Main Course, Snack, Soup
        Cuisine Asian, Chinese
        Servings 4
        Calories

        Ingredients
          

        Broth

        • 6 cups unsalted chicken stock/broth
        • 1 tbsp shaoxing wine
        • 2 tsp sesame oil
        • ½ tsp salt
        • ½ tsp white pepper
        • 2 green onion cut in half
        • 1 ½ " ginger peeled and sliced

        Meat Mixture

        • 1 lb ground pork
        • 1 tbsp ginger grated
        • 2 garlic cloves grated
        • 2 green onion finely chopped
        • 2 tbsp soy sauce
        • 2 tbsp shaoxing wine substitute with dry sherry
        • 2 tbsp sesame oil
        • 1 tsp granulated sugar
        • ½ tsp salt
        • ½ tsp white pepper

        35-40 Wonton Wraps

          Chopped Green Onions

            Instructions
             

            Wontons & Wrapping

            • Place all the meat wonton mixtures in a bowl and mix well.
            • Place 1 wrapper in your hand. Use the other hand scoop out 1 tsp of meat mixture and place it in the center of the wrapper.
            • Wet around the edges of the wrapper (use your finger) gently fold it in half making a triangle (press against the meat to remove any air inside the wonton).
            • Fold the two corners together and press the wrapper firmly until the wonton corners are completely sealed. Watch video for reference. Repeat until all the meat mixture has been used. The recipe should yield ~35-40 wontons.

            Broth

            • Pour the chicken broth in a medium sized pot (make sure it has a lid that fits on the pot).
            • Add sliced ginger, green onions, shaoxing wine, salt, pepper and sesame oil.
            • Place a lid on the pot and turn the heat to medium high for 10 minutes.
            • Remove lid: discard the ginger and green onions.
            • Turn the heat up to high and bring the broth to a boil.
            • Add 10-15 wontons to the pot. Cook for 4 minutes or until they float. Remove the wontons with a slotted spoon and transfer to a serving bowl. Depending on the size of your pot, you may need to do this in batches.
            • Season the broth with salt and pepper.
            • Place the chopped green onions on top of the cooked wontons. Pour hot broth over cooked wontons.

            Freeze

            • Place parchment paper on a baking sheet. Then place uncooked wontons on the sheets (make sure to not over crowd them). Freeze for 30 minutes or until completely frozen. Transfer the frozen wontons to an airtight container or freezer zip lock bag. When ready to eat, follow the same instructions above but cook time will increase to 8-10 mintues or until they float.

            Serve & Enjoy!

              Video

              Keyword best wonton soup recipe, chinese wonton soup recipe, easy pork wonton soup recipe, easy wonton soup recipe, pork wonton recipe, wonton soup
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              Instant Pot Pork Carnitas

              Carnitas Tacos feature slightly braised pork with pressure cooked in tangy/zesty notes that match perfectly with the vegetables and your favorite sauce. Dripping with delicious juice these tacos will be a hit during your next communal feasting. They are perfectly small, if you do not want to over indulge, you can just sample these traditionally styled tortilla loaded snacks. However, if you brought your appetite with you to the table then you will enjoy satisfying the hunger within by munching on these flavor filled delights.

              If you enjoy tacos and are looking for an easy recipe, then I suggest you watch the video and follow the instructions below to initiate the planning of your next meal. Best served on freshly toasted tortillas, as they tend to get a bit stale after a few hours. Store ingredients separately if you have leftovers to reheat and enjoy later. Feel free to like and share this or any other recipes in my growing catalogue of eatfoodlicious tutorials, suggestions and ideas.

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              Serve on corn tortillas. Top with cheese, cilantro, lime, salsa, avocado, tomatoes and jalapeños.

              Ingredients

              In a small bowl: combine all the rub ingredients and mix.

              Rub the dry mix all over the pork.

              Place the rubbed pork into the cooker.

              Place the rest of the ingredients (orange juice, lime, garlic, onion & jalapeño) on top of the pork.

              Place the lid on. Pressure cook on high for 80 minutes (1 hour & 20 minutes) and a natural release (approx. 30 minutes). Remove the lid.

              Remove the pork an place on a bowl/plate. Use tongs or 2 forks to shred the meat. Set aside.

              Strain liquid from cooker using a fine wire mesh. Save the liquid for frying.

              Add ⅓ of the shredded meat and ⅓ of the liquid to the pan.

              Cook for 5-8 minutes or until the liquid has evaporated and the meat begins to crisp. Set crisp meat aside. Repeat previous steps two more times to crisp the remaining of the meat. Make sure to flip/turn the meat as you cook to crisp all sides.

              This can be served as a tacos or taco bowls.

              Serve on corn tortillas. Top with cheese, cilantro, lime, salsa, avocado, tomatoes and jalapeños.

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              Instant Pot Pork Carnitas

              No ratings yet
              Prep Time 10 mins
              Cook Time 1 hr 20 mins
              Total Time 1 hr 30 mins
              Course Main Course
              Cuisine Hispanic
              Servings 10
              Calories

              Equipment

              • Pressure Cooker / Instant Pot

              Ingredients
                

              • 4 lbs boneless boston butt or shoulder
              • 1 cup fresh orange juice about 3 large oranges
              • 1 lime juice only
              • 1 sweet onion chopped
              • 8 garlic cloves minced
              • 1 jalapeño about 2" long remove seeds & minced

              Rub

              • 2 tbsp olive oil
              • 1 tbsp ground cumin
              • 1 tbsp ground oregano
              • 2 tsp salt
              • 1 tsp black pepper

              Additional

              • corn tortilla
              • chopped cilantro
              • finely sliced onion
              • lime
              • shredded cheese or crumble cotija cheese
              • pico de gallo or salsa
              • sliced avocado
              • sour cream

              Instructions
               

              Rub

              • In a small bowl: combine all the rub ingredients and mix.
              • Clean and pat the pork dry with a paper towel.
              • Rub the dry mix all over the pork.

              Pressure Cook

              • Place the rubbed pork into the cooker.
              • Place the rest of the ingredients (orange juice, lime, garlic, onion & jalapeño) on top of the pork.
              • Lift one side of the pork up (use a tong or wooden spoon); this will allow the juice to go underneath the meat.
              • Place the lid on. Pressure cook on high for 80 minutes (1 hour & 20 minutes) and a natural release (approx. 30 minutes). Remove the lid.
              • Remove the pork an place on a bowl/plate. Use tongs or 2 forks to shred the meat. Set aside.
              • Strain liquid from cooker using a fine wire mesh. Save the liquid for frying.

              Frying

              • Use an iron skillet or nonstick-pan.
              • Add 1 tbsp oil and heat to medium-high.
              • Add ⅓ of the shredded meat and ⅓ of the liquid to the pan. Cook for 5-8 minutes or until the liquid has evaporated and the meat begins to crisp. Set crisp meat aside. Repeat previous steps two more times to crisp the remaining of the meat. Make sure to flip/turn the meat as you cook to crisp all sides.

              Serve on corn tortillas. Top with cheese, cilantro, lime, salsa, avocado, tomatoes and jalapeños.

                Enjoy!

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                  Keyword best carnitas (pork) recipe, carnitas pull pork recipe, easy carnitas (pork) recipe, Instant pot carnitas, pressure cook carnitas
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                  Slow Cooker Lasagna

                  Delicious thick layers of Lasagna will be dripping hot buttery cheese and delicious meat sauce with every slice. This build and go effortless slow cooker recipe is extremely tasty, cheesy, filling and will provide comforting hunger satisfaction. The aromas slowly building from the kitchen while this recipe is slowly stewing to perfection will entice the appetite. Serve with fresh hot garlic bread and a nice glass of wine.

                  What is better than a slow cooker full of multiple hot delicious meals? Simply watch the video and follow the detailed instructions below to add an easy Lasagna recipe to the menu today. If you have leftovers, store measured cuts in the refrigerator wrapped tight in aluminum foil for easy reheating at a later date. This keeps well when refrigerated and tastes just as good the second time around.

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                  Cheesy Lasagna

                  Ingredients

                  Heat the pan to medium. Add ground beef and sausage. Cook for 8-10 minutes or until no longer pink.

                  Add chopped onions, minced garlic and cook for 1 minute or until the onion becomes translucent. Transfer the contents to a strainer and drain the grease. Then return the meat and onions to the pan (besure to leave the heat off).

                  Add Italian seasoning, salt, pepper to the pan and mix – set aside.

                  Add pasta sauce.

                  In a medium sized bowl: combine ricotta cheese, ½ cup shredded Parmesan cheese, salt, pepper, fresh chopped parsley and mix well – set aside.

                  Pour ½ cup pasta sauce in the bottom of the slow cooker. Place 3 lasagna noodles atop the sauce; break the noodles to fit into the slow cooker (if needed).

                  Spread ¼ of the meat sauce on top of the noodles.

                  Then layer with 3 heaping spoon fulls of the ricotta mix.

                  Sprinkle ½ cup of shredded mozzarella cheese over the ricotta mix. Repeat the above steps 3 more times to complete the Lasagna layers.

                  The upper most layers should consist of noodles, meat sauce, 1 cup of mozzarella and 1 cup shredded Parmesan cheese for the topping. Place the lid on. Cook on low for 4 hours. Remove the lid.

                  Place fresh chopped parsley on top of the cheese.

                  Optional: sprinkle more mozzarella cheese and parmesan cheese on top of the fresh hot lasagna. Place the lid back on. Turn the knob to high and cook for an additional 15-20 minutes for an extra cheesy topping.

                  Serve and enjoy!

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                  Share on social media.

                  Slow Cooker Lasagna

                  5 from 3 votes
                  Prep Time 20 mins
                  Cook Time 4 hrs 30 mins
                  Total Time 4 hrs 50 mins
                  Course Main Course
                  Cuisine American, Italian
                  Servings 10
                  Calories

                  Equipment

                  • Slow Cooker (6QT or larger)

                  Ingredients
                    

                  • 1 lb ground beef or chuck
                  • 1 lb ground Italian sausage mild or hot
                  • 2 (24 oz) Italian pasta sauce divided
                  • 16 oz "no-boil" oven ready lasagna noodles you will need 12
                  • 3-4 cups shredded mozzarella cheese
                  • 1 cup shredded Parmesan cheese
                  • 1 tsp Italian seasoning
                  • 1 onion chopped
                  • 3 garlic cloves minced
                  • ½ tsp salt
                  • ½ tsp black pepper

                  Ricotta Mix

                  • 15 oz ricotta cheese
                  • 1 cup shredded Parmesan cheese
                  • ¼ cup fresh chopped parsley
                  • ½ tsp salt
                  • ½ tsp black pepper

                  Instructions
                   

                  Saute

                  • Heat the pan to medium. Add ground beef and sausage. Cook for 8-10 minutes or until no longer pink.
                  • Add chopped onions, minced garlic and cook for 1 minute or until the onion becomes translucent. Transfer the contents to a strainer and drain the grease. Then return the meat and onions to the pan (besure to leave the heat off).
                  • Add pasta sauce (reserve ½ cup for later), Italian seasoning, salt, pepper to the pan and mix – set aside.

                  Ricotta Mix

                  • In a medium sized bowl: combine ricotta cheese, shredded Parmesan cheese, salt, pepper, fresh chopped parsley and mix well – set aside.

                  Slow Cook

                  • Coat the slow cooker with cooking spray.
                  • Pour ½ cup pasta sauce in the bottom of the slow cooker.
                  • Place 3 lasagna noodles atop the sauce; break the noodles to fit into the slow cooker (if needed).
                  • Spread ¼ of the meat sauce on top of the noodles.
                  • Then layer with 3 heaping spoon fulls of the ricotta mix.
                  • Sprinkle ½ cup of shredded mozzarella cheese over the ricotta mix.
                  • Add second layer of noodles and gently press them down to remove air pockets.
                  • Repeat the above steps 3 more times to complete the Lasagna layers.
                  • The upper most layers should consist of noodles, meat sauce, 1 cup of mozzarella and 1 cup shredded Parmesan cheese for the topping. Watch the video for reference.
                  • Place the lid on. Cook on low for 4 hours. Remove the lid.
                  • Place fresh chopped parsley on top of the cheese.
                    Optional: sprinkle more mozzarella cheese and parmesan cheese on top of the fresh hot lasagna. Place the lid back on. Turn the knob to high and cook for an additional 15-20 minutes for an extra cheesy topping.

                  Serve and enjoy!

                    Video

                    Keyword best slow cooker lasagna recipe, easy slow cooker Lasagna recipe, slow cooker lasagna
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