Crock Pot Lasagna
1 pound (16 ounces) ground beef
1 pound (16 ounces) ground beef
½ cup diced white onion
1 teaspoon minced garlic
1 (24 ounce) jar spaghetti sauce
½ cup water
1 (15 ounce) container ricotta
cheese
2 cups mozzarella cheese
¼ cup grated Parmesan cheese
1 whole egg
2 Tablespoons fresh parsley or 2
teaspoons dried parsley
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. In separate bowl, mix ricotta, 1 1/2 cups
mozzarella, 2 Tablespoons Parmesan, egg and parsley. 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. Cover 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. Serves
6-8.
* We doubled this recipe for our
6-qt crockpot. For this much, it will need to be cooked for 6 hours on low.
I can't wait to try this the next time i prepare dinner.
ReplyDeleteLet us know what you think of it, Lydia!
ReplyDelete~Bianca