Wednesday, May 30, 2012
Crock Pot Lasagna
Now, I will say, usually I make my own sauce (recipe to come in the near future) but this is an excellent quick recipe that is delicious!
1 pound (16 ounces) ground beef
1/2 cup diced white onion
1 teaspoon minced garlic
1 (24 ounce) jar spaghetti sauce - I used Barilla Tomato and Basil
1/2 cup water
1 (15 ounce) container ricotta cheese
2 cups mozzarella cheese
1/4 cup grated Parmesan cheese
1 whole egg
3 tsp Italian Seasoning
6 uncooked lasagna noodles
In a large skillet brown beef and onion. Add garlic and cook for one minute. Drain.
Add spaghetti sauce and water and simmer for about 5 minutes.
Mix ricotta, 1 1/2 cups mozzarella, 2 Tablespoons Parmesan, egg and spices.
Pour 1 cup of spaghetti meat sauce into a 4 to 6 quart sized slow cooker. Place half of the noodles
and half of the ricotta mixture on top of the sauce. Cover with 2 cups meat sauce. Top with remaining noodles (If the noodles don't fit exactly break them to fit) and cheese mixture and meat sauce.
Cook on low for 4 to 5 hours or until noodles are soft. Sprinkle with 1/2 cup of mozzarella and
remaining parmesan. ReCover with the lid to melt the cheese and let it sit for 10 minutes before serving.
Do not overcook and don't try to speed up the process by cooking it on high.
*Works best with a 4 to 6 quart size slow cooker.