Prep time: 15 minutes
Cooking time: 4-6 hours
Makes: 8 servings
Ingredients:
- 1/2 lb ground beef
- 1/2 lb Italian sausage
- 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.
Assemble:
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!
also delish with that yummy pesto bread you made for us when we were over :)
ReplyDelete