I have a great recipes for Lasagna for the oven but I think I am going to give it a try in the crock pot. I have always wondered how it would turn out...I think it is time!
Here is the recipe I am going to give a try.
Find it here.
What You Need
1 lb.ground beef
1 jar (24 oz.) spaghetti sauce
1 cup of water
1 container (15 oz.) POLLY-O Original Ricotta Cheese
1 pkg. (7 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1/4 cup KRAFT Grated Parmesan Cheese, divided
2 Tbsp. chopped fresh parsley
6 lasagna noodles, uncooked
BROWN meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1-1/2 cups mozzarella, 2 Tbsp. Parmesan, egg and parsley.
SPOON 1 cup meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit; and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit; cheese mixture and meat sauce. Cover with lid.
COOK on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.
Not sure it is going to be any easier to make than a regular oven lasagna but I will enjoy the smells it creates through out the house.
Have a great weekend! What are you cooking?