Friday, May 20, 2011

Slow-Cooker Lasagna

1lb. ground beef
1 jar (26 oz) spaghetti sauce
1 c. water
1 container (15 oz) ricotta cheese
1 pkg. (7-8 oz) shredded mozzarella, divided
1/4 c. parmesan cheese, divided
1 egg
2 tbsp. chopped parsley ---> I replaced this w/ 2 tbsp italian seasoning when I made it
6-8 lasagna noodles, UNcooked

Brown meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1 1/2 c mozzarella, 2 tbsp. parmesan, egg, and parsley.
Spoon 1 c. meat sauce into slow cooker; top with layers of half EACH of the noodles, broken to fit, and cheese mixture. Cover with 2 cups of the remaining meat sauce. Top with remaining noodles, broken to fit, ceese mixture and meat sauce. Cover with lid.
Cook on LOW 4-6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered 10 minutes or until melted.
Cook on low, 4-6 hours, or until liquid is absorbed.

Posted by: Erika

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