crockpot lasagna

I love lasagna. Heck, I love just about anything that has pasta in it! But in the summer the last thing I wanna do is crank up the oven for an hour which is why I love making crockpot lasagna. I can get the cooking part done and over with in the morning or early afternoon so that I don't have to worry about it come dinner time. And it's really good!

To make this easier, I usually have some ground beef already cooked in the freezer. When it's on sale I'll buy a ton of it, cook it up, then put it into freezer bags like this:

That way when I want to cook lasagna, spaghetti or whatever, I already have the meat cooked and I can skip that step. I do that with chicken, too.

I follow most of this recipe except I omit the onion (yuck!) and I sprinkle some more Parmesan on top. Yum yum!!

Crockpot Lasagna

1lb ground beef
1 large onion, finely chopped

2 garlic cloves, crushed & minced

  2 jars spaghetti sauce

1 pkg (8 oz) no-boil lasagna noodles

16 oz shredded mozzarella cheese

1 lb Ricotta cheese

1/4 cup milk

1 egg

1/2 cup Parmesan

Brown the beef, onion & garlic in a little oil. Drain.

Add spaghetti sauce to beef mixture. Mix well.

In a separate bowl, mix the ricotta cheese, milk & egg together until smooth. Then mix in the mozzarella and Parmesan cheese so that all the cheeses are combined. 

Spray the crockpot with non-stick spray.

Put about 1/4 cup of the meat mixture in the bottom of the crockpot. Layer the noodles (broken into pieces if necessary) on top of meat. Put about 1/3 of the cheese mixture on top of the noodles. Repeat with meat, noodles and cheese for another 2 layers. Top with meat sauce.

Cook on low for 4-6 hours.