Slow Cooker Cheesy Beefy Lasagna |
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Prep Time: 15 Minutes Cook Time: 165 Minutes |
Ready In: 180 Minutes Servings: 6 |
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Great recipe that cooks while you are away; your house will smell like you slaved all day! Use regular noodles (not the no-boil noodles). You can brown the meat and onion the night before and assemble in the morning. This recipe was passed onto me by my friend Melissa. Ingredients:
1 1/2 lbs cooked meatloaf mixture or 1 1/2 lbs ground beef, browned |
1 medium onion, diced |
1 (24 ounce) jar your favorite spaghetti sauce |
1 (8 ounce) can tomato sauce |
1 (14 1/2 ounce) can chopped tomatoes, undrained |
2 teaspoons italian seasoning |
15 ounces part-skim ricotta cheese |
1 cup parmesan cheese |
3 cups mozzarella cheese, divided |
12 lasagna noodles, uncooked |
Directions:
1. Brown meat and onion in skillet, drain.
2. Combine meat, sauces, tomatoes and seasoning in a bowl, set aside.
3. Combine ricotta, parmesan and 2 cups of the mozzarella in a bowl, set aside.
4. Spray crockpot lightly with cooking spray, bottom and sides; cover bottom of cooker with 1/4 of the sauce.
5. Layer in 4 lasagna noodles, breaking to fit.
6. Top with half of the cheese mixture.
7. Continue alternating layers : sauce, 4 noodles, remaining cheese mixture, sauce, 4 noodles, sauce on top.
8. Cover and cook on low approximately 6 to 8 hours or on high for 3 to 4 hours, until noodles are al dente.
9. Sprinkle with mozzarella and some more italian seasoning on top of cheese and let melt before serving.
10. *Fill your slow cooker between 1/2 and 2/3 full, or it will boil over.
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