Lasagna anyone?

I love lasagna, who doesn't, right?

But I hate the time required to make it.  There is so much prep work and then it takes forever to bake in the oven.  And I don't know about you but the finished product is always so questionable...is it too watery, did it firm up, did the noodles burn, did the cheese melt?

So you can imagine my happiness when I stumbled upon a recipe for 

Crockpot Lasagna.

Foolproof!

Each and every time!!

I found this recipe in a Kraft Food and Family magazine.  It dates all the way back to 2009.

If that isn't a testament to how good this stuff really is, then I don't know what is.

Slow-Cooker Lasagna

Ingredients

1 lb. Ground Beef

1 jar Spaghetti Sauce (26 oz)

1 cup Water

1 container Ricotta Cheese (15 oz)

2 cup Mozzarella Cheese (shredded), divided

1/4 cup Parmesan Cheese (grated), divided

1 Egg

2 tbsp. Italian Seasoning

Lasagna Noodles, uncooked

Directions

1.  Brown the ground beef in a large skillet; drain.

 2.  Stir in Spaghetti Sauce and Water.

I like to first add the water into the empty sauce jar and slosh it around to ensure that I get ALL of the yummy sauce out of the jar.

3.  In a separate bowl, mix together the Ricotta, 1.5 c Mozzerella, 2 tbsp Parmesan, Egg and Italian Seasoning.

I should have mixed this in a colored bowl...
this picture is terrible; but you get the idea 😖

In your slow-cooker/crock pot...

4.  Spoon a bit of the meat sauce into the bottom of your cooker; top with a layer of noodles (uncooked!), cheese mixture, meat sauce...

noodles, cheese mixture, meat sauce.

Continue to layer until all ingredients have been used, ending with meat sauce.

Top with the remaining 1/2 c mozzarella and parmesan. 

Cover.

Cook on low for 4 hours.

Meat Sauce

Noodles

Cheese Mixture

Enjoy!!

Until Next Time,

Heather