I’ll admit that I was pretty skeptical of this method of cooking lasagna, but it turned out to be the best lasagna I have ever made, by far. The texture was perfect, the lasagna held itself together well and was easy to serve, and it tasted like Italian heaven. I didn’t have any mozzarella (shocking, I know!) so I used cheddar instead, and it was delicious. I used my homemade ricotta (from a few posts ago) and it made it extra creamy and wonderful. I also did three layers of noodles instead of two, as the recipe suggested. We served it with some sautéed zucchini and garlic parmesan breadsticks, and it was a perfect dinner. I can’t wait to try it with alfredo sauce and chicken!
Slow Cooker Lasagna
The Girl Who Ate Everything via Tablespoon
1 pound (16 ounces) ground beef
1/2 cup diced white onion
1 teaspoon minced garlic
1 (24 ounce) jar spaghetti sauce
1/2 cup water
1 (15 ounce) container ricotta cheese
2 cups mozzarella cheese
1/4 cup grated Parmesan cheese
1 whole egg
2 Tablespoons fresh parsley or 2 teaspoons dried parsley
6 uncooked lasagna noodles
In a large skillet brown beef and onion. Add garlic and cook for one minute. Drain. Add spaghetti sauce and water and simmer for about 5 minutes.
Mix ricotta, 1 1/2 cups mozzarella, 2 Tablespoons Parmesan, egg and parsley.
Pour 1 cup of spaghetti meat sauce into a 4 to 6 quart sized slow cooker. Place half of the noodles and half of the ricotta mixture on top of the sauce. Cover with 2 cups meat sauce. Top with remaining noodles (If the noodles don’t fit exactly break them to fit) and cheese mixture and meat sauce.
Cook on low for 4 to 5 hours or until noodles are soft. Sprinkle with 1/2 cup of mozzarella and remaining parmesan. Cover with the lid to melt the cheese and let it sit for 10 minutes before serving.
Do not overcook and don’t try to speed up the process by cooking it on high.