Christmas is just a few short weeks away and we all need as many time saving tips as possible to get us through this holiday season.  We love this lasagna recipe.  It is fast, easy and oh so delicious! We hope this makes dinner, at least one night, a little less hectic.

Crockpot Lasagna
reprinted from A Recipe A Day

1 lb ground beef
1 small onion, chopped
1 tsp minced garlic
1 (24 oz) jar spaghetti sauce - we have used a 28 oz jar as well
1/2 c. water
1 (15 oz) container ricotta cheese
2 c. shredded mozzarella
1/4 c. grated parmesan cheese
1 egg
2 tbsp fresh parsley, chopped
6 uncooked lasagna noodles - we have used 8-10 noodles

Cook ground beef and onion in a large skillet.  Add garlic and cook for one more minute and then drain.  Add the spaghetti sauce and water and simmer for 5 minutes.

Mix the ricotta, 1 1/2 cups mozzarella, 2 tbsp parmesan, egg and parsley in a separate bowl.

In a 4-6 quart crockpot (slow cooker), pour 1 cup of the spaghetti sauce mixture.  Place half of the noodles (breking them to fit) and then half of the cheese mixture on top of the noodles.  Cover with 2 cups of teh spaghetti sauce mixture.  Repeat with the noodles (breaking to fit) and the cheese mixture.  Pour the rest of the spaghetti sauce mixture over the top.

Cook on LOW for 4-5 hours or until noodles are soft.  Sprinkle with 1/2 cup of mozzarella cheese and the remaining parmesan.  Cover and let the cheese melt.  Turn off the crockpot and let sit for 10 minutes before serving.
Do NOT cook this on high and do NOT overcook or it will get mushy.

Makes about 8-10 servings.

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