Producer Emilie’s Crock Pot Lasagna

1 lb ground beef
1 jar (regular size) spaghetti sauce
1 cup water
1 container (15 oz) ricotta cheese
1 pkg (2 cups) Italian cheeses
1 egg
1 box frozen spinach, thawed and drained (I put in strainer and pressed the water out of it)
1 container (reg size) fresh mushrooms
lasagna noodles

Brown and season meat in large skillet; drain.  Put back in pan and add spaghetti sauce and water.  Keep warm.  In a bowl, mix ricotta, 1 1/2 cups of Italian cheese, spinach and egg.  I seasoned this cheese mixture b/c ricotta can taste bland to me.  I used some salt, pepper and garlic powder (I used these three to also season the meat).  Spray slow cooker with non-stick spray.  Spoon 1 cup meat sauce into slow cooker (just want to make sure the bottom of slow cooker is covered); top with layers of the noodles (broken to fit) and HALF of the cheese mixture.  Cover with sliced mushrooms and 2 cups meat sauce.  Top with remaining noodles (broken to fit), the last half of cheese mixture and meat sauce.  Cover with lid.

Cook on low 3-4 hours.  I have a large crock pot, so mine only needed 3 hours and then I just kept it warm till we were ready to eat.  Sprinkle with remaining cheese; let stand, covered 10 min or until melted.

Source: Murphy, Sam and Jodi

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