Crock Pot Lasagna

First off, I stole the recipe and pictures from Meagan's family blog. It looked so delicious when she posted this a week or so ago that I also tried it. It came out great, everyone loved it and Isabella has even asked for the leftovers (this is a big deal!). Thanks friend!!

 

 

 

Ingredients:

1 pound ground beef or turkey

1/2 cup white diced onion

1 tsp minced garlic

1 (24 oz) jar of marinara/spaghetti sauce of your choice

1/2 cup water

1 (15 oz) container of ricotta cheese

2 cups of mozzarella

1/4 cup grated parmesan cheese

1 whole egg

2 TBS fresh parsley or 2 tsp dried parsley

6 uncooked lasagna noodles (I bought the oven-ready kind)

Directions:

1. In a large skillet brown the beef and onion, add garlic and cook one minute more. Drain.

2. Add spaghetti sauce and water and simmer for 5 minutes

3. Mix ricotta, 1 1/2 cups mozzarella, 2 TBS parm (aka: Farmer John Cheese), egg and parsley.

4. Pour 1 cup of spaghetti meat sauce into a 4-6 quart slow cooker. Place 1/2 of the noodles and 1/2 of the ricotta mixture on top of the sauce. Cover w/ 2 cups of meat sauce. Top the remaining noodles (If the noodles don't fit exactly break them to fit) and cheese mixture and then sauce again.

5. Cook on low for 4-5 hours or until noodles are soft, Sprinkle with 1/2 cup of mozzarella and remaining parmesan. Cover with the lid and let the cheese melt for about 15 minutes before serving.

Recipe courtesy of: The Girl Who Ate Everything