Sunday, June 6, 2010

Slow Cooker Lasagna

I just tried this recipe today and it was yummy!  Tim especially liked it.

Servings: 6
Preparation Time: 20 min
Cooking Time: 4-6 hours
Level of Difficulty: Easy

No need to cook the noodles first or stay home while it bakes. Just let it sit a few minutes before serving so it can firm up a bit.

1 pound uncooked lean ground beef
1 small onion, chopped
1 medium garlic clove, minced
28 oz canned crushed tomatoes
15 oz canned tomato sauce
1 tsp table salt
1 tsp dried oregano
1 tsp dried basil
1 cup part-skim ricotta cheese1 1/2 cups part-skim mozzarella cheese, shredded, divided
6 lasagna noodles,uncooked
1/2 cup shredded Parmesan cheese, strong-flavored like Romano or Parmigiano Reggiano

Heat a large nonstick skillet over medium-high heat. Add beef, onion and garlic; cook, stirring frequently, breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, and basil; simmer 5 minutes to allow flavors to blend.

Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella

Spoon 1/3 of beef mixture into a 5-quart slow cooker. Break 3 lasagna sheets in half and arrange over beef mixture; top with half of ricotta mixture. Repeat with another layer and finish with remaining 1/3 of beef mixture.

Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat and season to taste, if desired.

In a small bowl, combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese; sprinkle over beef mixture. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes. Yields 1/6th of dish per serving.

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