Want a homecooked meal this week, but you’re short on time? My friend Michelle shared this recipe for crockpot lasagna some ten years ago and it’s still a family favorite to this day.
Last night while cooking supper I multi-tasked and put together crockpot lasagna in less than 30 minutes. When it was ready, I simply put the crockpot insert into the fridge. This morning I started the crockpot and for lunch we dined on homemade lasagna.
1 to 1 1/2lbs of ground chuck or turkey
2 jars of spaghetti sauce
16 oz container of part skim ricotta cheese
8 oz shredded mozarella cheese
1 large box of lasagna noodles
4 cloves garlic finely chopped
3 tablespoons olive oil
1 cup water
Coat skillet with olive oil and sauté garlic, add in meat and basil cook until brown. Drain meat and add in spaghetti sauce. Salt and pepper to taste.
In crockpot, layer as followed: meat sauce, uncooked noodles, ricotta cheese, mozzarella cheese. Repeat.
Fill crockpot with layers. When complete, add one cup of water by pouring it down the sides of crockpot making sure it makes it to the bottom. The water will keep it from drying out and help cook the noodles.
I’ve made this enough times over the years to know it will burn. Everything but the noodles is basically done. Cook on low for 6 hours.
Each Monday in Ocotber, MMCW will be sharing a crockpot recipe. Would you like to share with of your family favorites with everyone? Send your recipe to firstname.lastname@example.org.