Crock Pot Lasagna

This is an easy dish that makes tons of food.  We ate this for about a week afterwards.  The recipe calls for “no boil” lasagna noodles.  I didn’t have Crockpot Lasagnaany, so I used normal noodles and pre-boiled them for about 2/3’s of the recommended time and it turned out fine.  I was skeptical about the theory behind crock pot lasagna until I tried this.  Now I am a believer.

Ingredients

  • 1 lb. ground beef
  • 1 large onion, finely chopped
  • 2 garlic cloves, minced
  • 1 large jar spaghetti sauce
  • 8 oz. – no boil lasagna noodles
  • 16 oz shredded mozzarella cheese
  • 1 lb ricotta cheese
  • 1/4 cup milk
  • 1 egg
  • 1/2 cup shredded parmesan cheese
  • salt and pepper to taste

Directions

  1. Brown the beef, onion and garlic in a little oil in a frying pan.  Drain off grease.
  2. Add the spaghetti sauce to the browned meat mixture and stir well.
  3. In a separate bowl, mix the ricotta cheese, milk and egg.  Beat until thoroughly mixed and smooth.
  4. Now mix in the mozarella and parmesan cheese so all cheeses are combined.
  5. Spray the inside of the crock pot with olive oil spray.
  6. Put about 1/4 of the meat/sauce mixture in the bottom of the crockpot.
  7. Cover with a layer of noodles.
  8. Put about 1/3 of cheese mixture on top of noodles.
  9. Repeat process of meat/pasta/cheese layers for two more layers, then top with meat sauce.
  10. Cook on low for 4-6 hours.
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