Ingredients:
1 lb. ground beef
1 onion, diced
1 tsp. garlic, diced
1 jar pasta sauce
1 lb. ricotta cheese
1/4 cup milk
1 egg
2 cups mozzarella cheese, grated
1/2 cup parmesan cheese
salt & pepper, to taste
1/2 box of lasagna noodles, uncooked
Directions:
1) Brown ground beef with onion & garlic in olive oil. Drain grease and add pasta sauce.
2) Beat ricotta cheese, milk & egg until smooth. Stir in mozzarella & parmesan cheeses. Add salt & pepper and any other spices to your preference (I added some basil).
3)Grease crockpot extremely well on bottom and sides.
4) Start by layering 1/4 of the meat mixture on the bottom.
5) Layer noodles on top of meat mixture and break noodles in order to cover the meat as much as possible.
6) Layer 1/3 of the cheese mixture on top of the noodles.
7) Repeat this process (meat/noodles/cheese) for two more layers
8) End with one last layer of the meat mixture.
9) Cover and turn crockpot on to the 4-6 hour setting.
***It is my recommendation that you do not necessarily leave the house for this crockpot recipe. It cooks up pretty quickly. I turned my crockpot to warm after 2.5-3 hours. When the sides of the lasagna start to pull away from the stoneware and you are able to insert a knife and can tell the noodles are cooked, the meal is finished.
***You can also add shredded squash, vegetables, black beans, or other cooked meats in with the meat mixture as you layer.
***I love this recipe. It still takes some work, but what good lasagna doesn't take some slaving over the stove? It does eliminate the need to boil a huge pot of water, cook the noodles, cool the noodles and attempt to layer the noodles without breaking the noodles. Oh, those noodles!!!! And yes, I'm aware of the no-boil noodles, but in my opinion they never cook very well in a regular lasagna and I always get a crunchy outer layer. Blah!
ENJOY YOUR FIRST OF MANY CROCKPOT LASAGNAS!
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