Lasagna in the slow-cooker
Time to break out the slow-cookers. There are many reasons why you would want to cook your meals in the slow-cooker but ranking high on my list would be the fact that you can find time in the mornings to throw your ingredients together and after a long hectic day you have a meal. Another reason – the aroma, it is wonderful to walk into the house and smell a delicious dinner (no matter what time of day) cooking away. This is a normally tedious dish eased up a little. Enjoy!!
Lasagna in the Slow-Cooker (adapted from Kraft foods)
1lb of ground beef or meatloaf mix
2 cloves of garlic, minced
1 (26 oz) jar of pasta sauce
1 cup of water
1 (15 oz) container Ricotta Cheese
1 (7 oz) package shredded Italian cheese, divided
¼ cup grates Parmesan cheese
2 Tbsp. chopped parsley
6 lasagna noodles, uncooked
Sauté garlic in olive oil and add meat. Brown meat until no longer pink and then drain.
Stir in pasta sauce and water.
In a separate bowl mix ricotta, egg, 1 ½ cups Italian cheese blend, 2 Tbsp Parmesan and parsley.
Start layering in slow-cooker in the following order; 1 cup of meat sauce, half of the noodles (broken to fit) and half of the cheese mixture. Cover with 2 more cups of sauce, noodles, cheese mixture and top with remaining sauce. Cover with lid.
Cook on low 4-6 hours or until liquid is absorbed. Top with remaining cheeses and let stand until cheese melts.