Easy Classic Crockpot Lasagna Recipe
Using a crockpot to make lasagna gives you more time for side dishes, and shortens clean up time... particularly if you remember to oil the inside of the pot before you begin.
This is a classic and simple crockpot lasagna recipe that comes together quickly and cooks in about four hours on low heat in your slow cooker. The combination of beef and sausage in this recipe make it rich and deeply flavorful. Use homemade marinara if you're up for it, or just buy a bottle of your favorite.
Ingredients:
1/2 pound 90% lean ground beef
1/2 pound ground Italians sausage meat
1 large white onion, minced
3 cloves garlic, minced
1 jar (10 oz) of Tomato-basil spaghetti sauce (your choice)
8 oz. no-boil lasagna noodles
1 lb. whole milk mozzarella cheese, shredded
1 lb. ricotta (room temperature)
1/4 C. whole milk
1/2 C. shredded parmesan cheese
1 tsp. oregano
1 tsp. parsley
1 egg
Salt & pepper (to taste)
Instructions: 1. Saute the beef, sausage, garlic, and onion together over a medium heat. Continue cooking until the onions are translucent and the meat is cooked through.
2. Drain thoroughly. Stir in spaghetti sauce and set aside.
3. In a medium bowl, take the mozzarella, ricotta, milk, parmesan, oregano, parsley and egg and blend them together. Add salt and pepper to taste (if you want a little more flavor use onion and garlic powder too).
4. Now you're ready to layer the crockpot (after oiling it). Begin by covering the bottom of the crockpot with meat and sauce. Place one layer of noodles on next, followed by 1/4 of the cheese blend.
5. Repeat until you get close to the top of the pot. Try to reserve enough sauce for the final layer as this keeps the lasagna from drying out. This takes about four hours to cook on low.
This simple crockpot lasagna recipe should easily feed about 5-6 people, particularly with a nice green salad on the side and some crusty bread dipped in olive oil.
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