#CrockpotWednesday: Cream & Crimson Lasagna

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O-Line Coach & running game coordinator Greg Frey gets the call to open the season — the big man comes large with a hearty lasagna that matches the uniforms.

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

  • In a large skillet brown beef and onion. Add garlic and cook for one minute. Drain.
  • Add spaghetti sauce and water and simmer for about 5 minutes.
  • Mix ricotta, 1 1/2 cups mozzarella, 2 Tablespoons Parmesan, egg and parsley.
  • 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.
  • 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.
  • Do not overcook and don’t try to speed up the process by cooking it on high.
  • Works best with a 4 to 6 quart size slow cooker.

Source Recipe

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