…or should i say absolute deliciousness in a crock pot. believe me, you will all be so happy you added this recipe to your collection. i mean who has time to cook “real” lasagna? or who wants to pay $10 at the store for the frozen one that just isn’t the same. my sister-in-law made this for one of our sunday family dinners and i had to have the recipe. it requires a little prep work, but still falls under the easy to whip together category. i made it myself last week for one of my dinner nights and it was a hit all the way around (well other than my husband who doesn’t like any kind of lasagna). this meal would also be a great idea if you are taking a meal to a family, just add garlic bread and some veggies & you’re all set.
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| i didn’t get a pic of the lasagna, but did capture these yummy grapes that were a side |
1 tablespoon olive oil
1/2 cup onion, chopped
1 pound ground beef
1 (29 ounce) can tomato sauce
1 tablespoon oregano
1 tablespoon basil
1 teaspoon garlic powder
1 (8 ounce) package lasagna noodles, uncooked*
1 1/2 cups ricotta cheese**
16 ounces mozzarella cheese, grated
2 tablespoons parmesan cheese
spray the interior of a 6 quart crockpot with cooking spray. in a large suacepan, heat olive oil. saute onions until translucent. add ground beef. cook until meat is no longer pink. drain fat as needed. add tomato sauce and all spices. mix well and heat thoroughly. spread 1/4 of the meat sauce into bottom of crockpot. arrange 1/3 of the uncooked noodles over the sauce, breaking as necessary to fit cooker. in a bowl, combine the ricotta with the mozzarella cheese. Spoon 1/3 of the cheese mixture over the noodles. repeat these layers two more times. top with remaining sauce. sprinkle with parmesan cheese. cover and cook on low 3-4 hours.
*i use bowtie noodles, and find that I don’t have to worry about breaking up the noodles (and they’re easy to divide into thirds.
**you can use cottage cheese in a pinch if you don’t have ricotta on hand.
