Tuesday, January 4, 2011

Slow Cooker Lasagna

The original idea for this recipe came from the Fall 2009 issue of Kraft Food and Family magazine.  I'm a huge fan of my crock pot AND Italian food.  Put them together and it's a wonderful thing.  The recipe I'm posting will reflect changes I've made and I consider it "my recipe".

Prep time:  15 minutes
Cooking time:  4-6 hours
Makes:  8 servings

  • 1/2 lb ground beef
  • 1/2 lb Italian sausage
(you can get the same effect using 1 lb ground beef that is browned in the cast iron pan you cooked sausage for breakfast in...it may even be better that way!)
  • 1 jar spaghetti sauce  I use Aldi brand traditional sauce or Hunts chunky vegetable most of the time
  • 1 cup water  I just add a little water to the sauce container and shake around to get every bit of the sauce out
  • 1 container (15oz) Ricotta cheese  cottage cheese will work too if that's what you have
  • 2 cups shredded mozzarella, divided
  • 1/4 cup shredded Parmesan cheese
  • 1 egg
  • 2 tablespoons chopped, fresh parsley  dried pales in comparison in this recipe
  • 1 box frozen spinach, thawed and drained
  • 6 whole wheat lasagna noodles, uncooked
Brown meat in a large skillet; drain.  Stir in spaghetti sauce and water.  
In separate bowl mix ricotta, 1 1/2 cups mozzarella, 2 tablespoons Parmesan, egg and parsley.
Start by spooning a little bit of the meat sauce on the bottom of the slow cooker.
Layer noodles (you may have to break to fit), cheese mixture, spinach and sauce.
Cover with lid.
Cook on low 4 to 6 hours or until liquid is absorbed.  Sprinkle with remaining mozzarella and Parmesan; let stand, covered, about 10 minutes or until melted.

For best results, don't use high setting on slow cooker for this recipe.  The noodles may burn.

Serving Suggestions:
Garlic bread and salad.  It's the perfect meal! 

1 comment:

  1. also delish with that yummy pesto bread you made for us when we were over :)