Tuesday, September 22, 2009

Slow Cooker Lasagna.

I have never been a huge fan of my crock pot. I like to prepare meals and cook them all at the same time. It is soothing to me and gives me a few minutes by myself to focus on something I enjoy-both cooking and then finished food. Lately, however, I realized something. The crock pot can be a marvelous thing for a busy mom! You can make almost anything in it and although it still takes a few minutes initially to get it all together, you can go about your day, getting much done until dinner time! It's wonderful. So here's a recipe that was delicious, easy and fast for our family! As always, let me know if you try it. Enjoy!

Slow Cooker Lasagna
Ingredients:
1 lb ground beef
1 jar spaghetti sauce
1 cup water
1 container (15 oz) ricotta cheese
1 pkg. shredded moz. cheese
1/4 cup Parmesan cheese
1 egg
2 Tbsp chopped, fresh parsley
6 lasagna noodles, uncooked

Directions:
-Brown meat, drain. Stir in Spaghetti sauce & water.
-Mix ricotta, 1 1/2 cups moz, 2 Tbsp. Parm, eggs & parsley in separate bowl.
-Spoon 1 cup meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit & the cheese mixture. Cover with 2 cups of remaining meat sauce. Top with remaining noodles; broken to fit 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.

6 comments:

Brandi said...

ok so this sounds super delish...but I have a couple questions... 1. you add the noodles uncooked? and 2. Whenever I make lasagna I use cottage cheese instead of ricotta, think that would still work?

Kalli said...

That sounds super yummy :) Last week I made my own sauce and was really excited with how it turned out, but the lasagna itself was so thin because I squeezed two out of one pound of beef, haha. This sounds a lot easier :)

And Brandi-if you mix regular cottage cheese with an egg and some parmesan its still cheap and tastes more like ricotta :)

rameelin said...

Hey guys!
Brandi--I NEVER ever ever make lasagna of any kind with cooked noodles. The water added to the sauce causes the noodles to cook. It makes everything slightly thicker which holds it all together better without being too runny. It's awesome! I have a regular (six cheese) lasagna recipe that I can pass along to you too if you want. It's a huge hit with my whole family and whenever I have to cook for big crowds I usually make it knowing it's so good. And you really cant fail! Cottage cheese is ok but for this one I just prefer ricotta. Either is probably fine!!! Kalli's tip is true as well. Works great! Let me know if you try it!!!

Shea said...

That looks so yummy!! Ramee, I gave you a blog award. Go check it out!

Brandi said...

Thanks for the tips. Also about the uncooked noodles, definitely going to try that. Do you buy the oven ready lasagna noodles or just the regular ones?

As for the cottage cheese, I use it only because I despise the taste of ricotta as does Jesse, and I grew up on cottage cheese in my lasagna.

If you like different flavoring, on your top layer, before adding the last noodles, add in some french onion dip! YUMMMY!!

Ashlee said...

This looks delicious!! :) What a great recipe and to not have to use the oven and heat up the house (we are still doing the summer thing here) I'm going to have to try it out! :) Stopping over from Shea's blog :)