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Crock Pot Lasagna
1 lb. ground beef
2 cloves garlic, minced
1 yellow onion, diced
26 oz. jar of your favorite spaghetti sauce
1/2 teas salt
1 cup water
15 oz. ricotta cheese
1 1/2 cups grated mozzarella (plus 1/4 cup extra for topping)
2 tbsp parmesan cheese (plus 1 tbsp extra for topping)
2 tbsp dried oregano
Dried lasagna noodles
Brown beef, garlic and onion in large skillet. Drain. Stir in sauce, salt and water. In a separate bowl combine ricotta, mozzarella, parmesan, egg and oregano.
Begin layering in crock pot 1 cup meat sauce, top with a layer of UNCOOKED lasagna noodles (broken to fit), then thin layer of cheese mixture. Keep layering sauce, noodles and cheese to the top. Cover with lid and cook on low 4-6 hours or until liquid is absorbed. Sprinkle with additional mozzarella and parmesan the last 10 minutes and cover until melted.
Do NOT cook on high setting or for more than 6 hours! It will be dry and overcooked.
*note – it won’t look as uniform as traditional lasagna, but it will be just as delicious!