Crock pot lasagna
Alyssa H.
1 lb. ground beef
1/2 c. diced white onion
1 tsp. minced garlic
1 (24-oz) jar spaghetti sauce
1/2 c. water
1 (15-oz) container ricotta cheese (or cottage cheese)
2 c. mozzarella cheese
1/4 c. grated Parmesan cheese
1 whole egg
2 TB fresh parsley or 2 tsp. 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.
Mix
ricotta, 1 1/2 cups mozzarella, 2 TB 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.
