#CrockpotWednesday: Lasagna


Most of the coaches are headed out of Bloomington on the road for some serious recruiting with the bye week — Lexy gets’m fixed up with some serious carb loading:

Ingredients

  • 1 pound (16 ounces) ground beef
  • 1/2 cup diced white onion
  • 1 teaspoon minced garlic
  • 1 (24 ounce) jar spaghetti sauce
  • 1/2 cup water
  • 1 (15 ounce) container ricotta cheese
  • 2 cups mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 whole egg
  • 2 Tablespoons fresh parsley or 2 teaspoons dried parsley
  • 6 uncooked lasagna noodles

Directions

  1. In a large skillet brown beef and onion. Add garlic and cook for one minute. Drain.
  2. Add spaghetti sauce and water and simmer for about 5 minutes.
  3. Mix ricotta, 1 1/2 cups mozzarella, 2 Tablespoons Parmesan, egg and parsley.
  4. Pour 1 cup of spaghetti meat sauce into a 4 to 6 quart sized slow cooker. Place half of the noodles and half of the ricotta mixture on top of the sauce. Cover with 2 cups meat sauce. Top with remaining noodles (If the noodles don’t fit exactly break them to fit) and cheese mixture and meat sauce.
  5. Cook on low for 4 to 5 hours or until noodles are soft. Sprinkle with 1/2 cup of mozzarella and remaining parmesan. Cover with the lid to melt the cheese and let it sit for 10 minutes before serving.
  6. Do not overcook and don’t try to speed up the process by cooking it on high.
  7. 7Works best with a 4 to 6 quart size slow cooker.

Source: http://www.tablespoon.com/recipes/easy-crockpot-lasagna-recipe/2/

 

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