Friday, September 11, 2009

Slow-Cooker Lasagna

This is from Kraft Foods.
Slow-Cooker Lasagna
1 lb. ground beef
1 jar (26 oz.) spaghetti sauce
1 cup water
1 container (15 oz.) Ricotta Cheese (I used Cottage Cheese)
2 cups Shredded Mozzarella Cheese, divided
1/4 cup Grated Parmesan Cheese, divided
1 egg
2 Tbsp. chopped fresh parsley (I used dried)
6 lasagna noodles, uncooked

BROWN meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1-1/2 cups mozzarella, 2 Tbsp. Parmesan, egg and parsley

SPOON 1 cup meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit; and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit; cheese mixture and meat sauce. Cover with lid.

COOK on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.

Browning the meat...and I seasoned it too.

I just added everything into the meat so I save myself time and dishes. :-)

Spoon the first layer down

Put the noodles on top. Rinse and repeat. End with meat layer

After it's done cooking, sprinkle on remaining cheeses and let melt

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