Saturday, October 29, 2011

Crock-pot Lasagna

Crock-pot lasagna. Sounds weird, right? I thought so too, but decided to try it anyway when a facebook friend (I don't even remember who originally posted it anymore...) posted the recipe and raved about it. Here's the thing- it saves time and dishes because you don't have to cook the noodles first, and when it's time to eat it is so tender and the flavors have blended so well...I will never bake my lasagna again. I'm sold.

I've played around with it a little bit- changing up the different sauces, sometimes my own sauce and sometimes store-bought sauce, using ground beef and other times ground turkey, sometimes I remember the parm, sometimes I forget it,(ha!) adding spinach, or leaving the recipe "as is." It's always good! I have no favorite way. And so I happily pass this on to you, asking only that you let me know how it goes when you decide to make it. Only because that makes me feel like I helped, and I like that feeling. xoxo

Crock-Pot Lasagna

1lb ground beef
1 jar (24oz) spaghetti sauce
1c. water
1 container (15oz) ricotta cheese
1 package shredded Mozzarella cheese
1/4c. grated Parmesan cheese, divided
1 egg
2Tbsp chopped fresh parsley (cut in half if using dried)
6 lasagna noodles, uncooked

Brown meat in large skillet; drain. Stir in spaghetti sauce and water. In separate bowl, mix ricotta, 1-1/2c. mozzarella, 2Tbsp Parmesan, egg, and parsley. Spoon 1 cup meat sauce into crock-pot; 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, broken to fit; cheese mixture and meat sauce. Cover with lid. Cook on low for 4-6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.

**the recipe says specifically "for best results, do not cook on high setting" but I do when I only cook it for 4 hours. So I cook it on low for 6 hrs or high for 4 hrs. It turns out well for me!

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