Prep Time 20 minutes Cook Time 4 hours
When the school year hits, we all want good food fast. Lasagna is one of those complete meals that's usually a hit with everyone. Its only flaw is that it can take so long to prepare. Enter your slow-cooker. Based on a recipe from Skip to My Lou, this version requires just 20 minutes to get this slow-cooker lasagna on its way to pleasing everyone at the table.
by Cindy Hopper
What you'll need
- 18 ruffle-edged lasagna noodles (not no-boil noodles)
- 1 lb lean ground beef
- 2 jars (each 24 oz.) spaghetti sauce (homemade or store-bought)
- 2 cups water
- 1 1/3 cups whole-milk ricotta cheese
- 2 tablespoons chopped fresh flat-leaf parsley (optional)
- 5 cups mozzarella cheese, grated
- 1 1/4 cups parmigiano-reggiano cheese
- Salt and pepper to taste
Variations:
To add a little greenery, thaw a package of frozen spinach and mix it into the ricotta mixture before assembling in the slow cooker. If you're going meat-free, take out the ground beef altogether when you make this substitution.
How to make it
- Brown ground beef on medium heat (about 10-12 minutes). Add your favorite spaghetti sauce (store bought or homemade) add water and bring to a simmer. Set aside on low heat stirring occasionaly.
- In a small bowl, combine the ricotta, parsley, salt and pepper to taste and set aside.
- Spray the inside of your slow cooker with cooking spray or use a disposable bag. Spread a layer of sauce at the bottom of the slow cooker. Cover the sauce with a single layer of uncooked lasagna noodles (3), breaking the noodles to make them fit. Spread about 1/3 cup of the ricotta mixture over the noddles. Now top that with two cups of meat/sauce (that is simmering on the stove), then sprinkle with about 1 cup of mozzarella and 1/4 cup of the parmigiano-reggiano. Now repeat this process four more times.
- Cover and cook in your slow cooker on low for about four hours. The noodles should be soft and cooked through. You may want to add a sprinkling of the parmigiano-reggiano before serving.
