No Time to Wait Crock-Pot Lasagna
- Ready In:
- 5hrs 30mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 680.38 g lean ground beef
- 236.59 ml onion, chopped
- 1 garlic clove, minced
- 2.46 ml salt
- 907.18 g spaghetti sauce
- 226.79 g wide egg noodles, cooked
- 340.19 g ricotta cheese (or you can use cottage cheese or 8 oz of cream cheese)
- 1 egg
- 4.92 ml dried oregano
- 226.79 g mozzarella cheese, shredded (or you can use cheddar or a cheddar blend)
- 118.29 ml parmesan cheese, grated
directions
- Brown the ground beef, onion and garlic. Add the salt and spaghetti sauce to the meat mixture, letting it simmer for 20 minutes.
- Mix the ricotta cheese, egg and oregano, blending until smooth.
- It is helpful to grease the inside of crock pot before layering. Spoon a thin layer of sauce to cover the bottom of the crock pot. Place 1/3 of the egg noodles over that sauce. Then add 1/3 of the remaining meat sauce, 1/3 of the ricotta mix and then 1/3 of the mozzarella. Repeat (always starting with noodles) until you have 3 layers. Sprinkle the parmesan over the top of the last layer.
- Cover and cook on low for 5 hours or you can layer in a 9 x 13 pan, cover and bake in a 350 degree oven for 30 minutes.
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Reviews
-
My family loved this! I doubled the recipe for a 6-quart crock pot, b/c I was expecting guests. I also used cottage cheese, which I normally use for lasagna. The guests didn't show up, so I froze the leftovers, and they reheat well after thawing. This definitely goes on my regular go-to list! Thanks.
RECIPE SUBMITTED BY
Likkel
Kooskia, Idaho