No Time to Wait Crock-Pot Lasagna |
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Prep Time: 30 Minutes Cook Time: 300 Minutes |
Ready In: 330 Minutes Servings: 8 |
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I pulled this recipe together on a day that I need to come home to a ready supper and wouldn’t have time to wait for an oven baked lasagna to cook. My family LOVED this version of their old favorite! This recipe generously serves 6 to 8, but if you are serving a crowd, it can be doubled, though you will need a 5 or 6 qt crock pot. Enjoy! Ingredients:
1 1/2 lbs lean ground beef |
1 cup onion, chopped |
1 garlic clove, minced |
1/2 teaspoon salt |
32 ounces spaghetti sauce |
8 ounces wide egg noodles, cooked |
12 ounces ricotta cheese (or you can use cottage cheese or 8 oz of cream cheese) |
1 egg |
1 teaspoon dried oregano |
8 ounces mozzarella cheese, shredded (or you can use cheddar or a cheddar blend) |
1/2 cup parmesan cheese, grated |
Directions:
1. Brown the ground beef, onion and garlic. Add the salt and spaghetti sauce to the meat mixture, letting it simmer for 20 minutes.
2. Mix the ricotta cheese, egg and oregano, blending until smooth.
3. It is helpful to grease the inside of crock pot before layering. Spoon a thin layer of sauce to cover the bottom of the crock pot. Place 1/3 of the egg noodles over that sauce. Then add 1/3 of the remaining meat sauce, 1/3 of the ricotta mix and then 1/3 of the mozzarella. Repeat (always starting with noodles) until you have 3 layers. Sprinkle the parmesan over the top of the last layer.
4. Cover and cook on low for 5 hours or you can layer in a 9 x 13 pan, cover and bake in a 350 degree oven for 30 minutes.
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