Happy Hump Day! It is all downhill from here…
Are you tired of the crock-pot yet? Tis the season I guess!
Here is another recipe from my personal “crock-pot challenge” month.
SLOW COOKER LASAGNA:
Brown the meat, adding in garlic, salt and pepper. Cook thoroughly, drain and set aside.
Meanwhile, mix the seasonings and ricotta cheese in a small bowl.
Spray or lightly grease the interior of your slow cooker.
Cover the bottom with a layer of pasta sauce – enough to lightly cover.
The second layer is the noodles.
For the third layer, add the ricotta mixture.
Add meat and sprinkle with shredded cheese.
Continue with these layers until all ingredients are used up. (About 4 layers)
Pour water around all edges. This will help to cook the noodles without sacrificing all of your sauce.
You may have noticed the picture above is missing the meat. I made this lasagna two different times and during “part-one” I completely forgot to layer in the meat while taking photos! I’m losing my mind I guess!
Being the “skilled chef” I am, I just tossed all the meat on top before starting the slow cooker.
It all tasted the same to me! So now you have a vegetarian version above as well!
Pop the lid on and cook on high for about 3 hours (could also cook on low for 6 hours).
This makes a lot of lasagna!
Is your mouth watering? Mine is! Cheesy, creamy, lasagna…
- 1 lb hamburger
- Salt and pepper
- 1 Tbsp. Minced Garlic
- 2 1/2 c. Ricotta Cheese (part-skim – about half container of 32oz)
- 1 tsp. Garlic Salt
- 1/2 tsp. Onion Powder
- 1/2 tsp. Basil (dried)
- 1/2 tsp. Parsley (dried)
- 2 (24oz) Jars Pasta Sauce
- 1 (16oz) Pkg. Lasagna Noodles (regular)
- 2 c. shredded parmesan or italian blend cheese
- 1/2 c. water (approximately – pour around the edges of entire casserole)
- Brown the meat, adding in garlic, salt and pepper. Cook thoroughly, drain and set aside.
- Meanwhile, mix the seasonings and ricotta cheese in a small bowl.
- Spray or lightly grease the interior of your slow cooker.
- Cover the bottom with a layer of pasta sauce – enough to lightly cover.
- The second layer is the noodles. Add about 3-4 noodles, some broken.
- For the third layer, add part of the ricotta mixture.
- Add some meat and sprinkle with shredded cheese.
- Continue with these layers until all ingredients are used up. (About 4 layers)
- Pour the water around all edges. This will help to cook the noodles without sacrificing all of your sauce.
- Pop the lid on and cook on high for about 3 hours (could also cook on low for 6 hours).
Have a good one y’all!
-RH
Tired of the slow-cooker? NEVER!
This recipe is just what I need — we love lasagna, but I hardly ever make it because it’s too labor intensive and takes too long to cook! I can’t wait to try it. Your picture of it looks yummy
I hope it turns out well for you! I’m glad you are still ready for slow-cooker ideas! I’m sure we will have a few more this week! 🙂