Crockpot Lasagna

Makes 8-10 Servings

Prep Time:

It took me about and hour and 15 minutes to put together!

Cook Time:

4-5 Hours

Ingredients:

• 1-1/2 pounds lean ground beef
• 2 onions, chopped (I only used 1 because it was starting to look like a lot)
• 4 cloves garlic, minced
• 48-ounce jar chunky pasta sauce (This is about 2 of the normal sized bottles)
• 14-ounce can diced tomatoes, undrained
• 3/4 cup water
• Salt and pepper to taste
• 15-ounce container part-skim ricotta cheese
• 1/4 cup chopped parsley
• 1 egg, beaten
• 3 cups shredded mozzarella cheese
• 16 ounce package mafalda noodles (mini lasagna noodles) (I couldn't find these at the store so I just used oven ready lasagna noodles)
• 1/2 cup grated Parmesan cheese

Directions:

In a large skillet, brown ground beef with chopped onions and garlic. Season with season salt and pepper to taste. Drain thoroughly. Add spaghetti sauce, diced tomatoes, and water. Simmer 10 - 15 minutes.

In a large bowl, combine ricotta cheese, parsley, and egg, and beat well. Add half of the mozzarella cheese. In 5-6 quart crockpot, pour 1 cup of the beef sauce. Then top with a layer of noodles. Top with 1 cup mozzarella cheese, more ground beef sauce, then a layer of the cheese mixture. Repeat layers to fill crockpot 3/4 full. (I had a couple of cups of meat sauce left over to I just put it in the fridge and poured it over the left-overs. The left-overs were a little dry.) Cover crockpot and cook on low for 6-7 hours (actually only 4-5 hours)- DO NOT STIR. Top with Parmesan cheese and serve.

From:

http://busycooks.about.com/od/groundbeefrecipes/r/cplasagna.htm

Review:

This was actually really good lasagna! However, it took FOREVER (as almost all homemade lasagna). I don't know if it was really worth it, but there were tons of left-overs so we enjoyed it all week long.