Love using my crockpot, especially on those really hot days in a house with no air-conditioning. This is a surprisingly easy and really good lasagna recipe. It tasted like I spent more time on it than I really did. I especially liked not having to cook the lasagna noodles, as I always seem to make that process more trouble than it should be. This recipe is from Kraft Foods (see link below). I served this with a green salad and fruit. Makes 8 servings.
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| Photo from kraftrecipes.com |
You'll Need:- 1 lb. ground beef
- 1 jar (24 oz.) spaghetti sauce (I used a sauce with garlic in it, since I love garlic and this lasagna didn't include any in the recipe)
- 1 c. water
- 1 container (15 oz.) ricotta cheese
- 1 pkg. shredded mozzarella cheese, divided
- 1/4 c. grated parmesan cheese, divided
- 1 egg
- 2 Tblsp. chopped fresh parsley (I used dried from the spice rack)
- 6 lasagna noodles, uncooked
Preparation:- Brown meat in large skillet; drain. Stir in spaghetti sauce and water.
- In a separate bowl, mix ricotta, 1 1/2 cups mozzarella, 2 tablespoons parmesan, the egg, and the parsley.
- Spoon 1 cup meat sauce into slow cooker, top with layers of half each of the noodles (broken to fit) and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles, cheese mixture, and meat sauce. Cover with lid.
- Cook on LOW heat for 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 minutes or until melted.
Recipe and link:
http://www.kraftrecipes.com/recipes/slow-cooker-lasagna-114123.aspx
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