The only thing I take seriously is my Freedom. And Bacon.

Saturday, March 19, 2011

It's No Crock: CrockPot Lasagna!

From the Kindle Forum on Amazon:  Happy Reader Joyce's Crock Pot Lasagna


1 lb ground beef (I use 1/2 pound ground beef and 1/2 pound ground Italian Sausage)
1 large onion, finely chopped
2 teaspoons minced garlic
1 - 26 oz. jar PLUS 1 - 16 oz. jar spaghetti sauce (I use Ragu Old World Style Traditional)
1 package (8 ounces) no-boil lasagna noodles (I use Barilla)
1 - 16 oz. package shredded mozzarella cheese
1 - 16 ounce tub ricotta cheese
1/4 cup milk
1 egg
1/2 cup grated Parmesan cheese
Salt and pepper to taste


Brown ground beef, onion, and garlic in a little oil in a frying pan. Drain off any grease.
Add the spaghetti sauce to the browned meat mixture and mix well. I sprinkle some oregano, basil, salt and pepper to this mixture.

In a separate bowl, mix the ricotta cheese, milk, and egg. Beat until thoroughly mixed and smooth. Then stir in the mozzarella cheese and the grated Parmesan cheese, so that all the cheeses are combined.

Grease 5-6 quart crock pot with some vegetable shortening on bottom and sides.

Put about 1/4 of the meat and sauce mixture in the bottom of the crock pot. Put a layer of noodles on top of sauce (break or cut noodles if needed to fit your crock pot). Spread about 1/3 of the cheese mixture on top of noodles. Then repeat with sauce, noodles, cheese for another 2 layers. Top with meat sauce for the last layer.

Cook on low for 4 to 6 hours or until noodles are tender. Turn off crock-pot and let rest for about 15 minutes to let lasagna set-up. (It usually takes my crock pot 4 hours.)

Next you get to eat and enjoy ... 8-)

1 comment:

  1. I love slow cooker recipes and I LURVE lasagne. This will be getting a run. Thank you Joyce and Laura!