Monday, January 4, 2010

Slow Cooker Lasagna


1 lb ground chuck
1 tsp dried Italian seasoning
1 (28 oz) jar spaghetti sauce
1/3 cup water
8 lasagna noodles, uncooked
1 (4 1/2 oz) jar mushrooms
1 (15 oz) carton ricotta cheese
2 cups shredded part-skim mozzarella cheese, divided

  1. Cook beef and Italian seasoning in a large skillet over medium-high heat, stirring until beef crumbles; drain.
  2. Combine spaghetti sauce and water in a small bowl.
  3. Place 4 uncooked noodles in bottom of lightly greased 5-quart electric slow cooker.  Layer with half each of beef mixture, spaghetti sauce mixture, and mushrooms.
  4. Spread ricotta cheese over mushrooms.  Sprinkle with 1 cup mozzarella cheese.
  5. Layer with remaining noodles, meat, sauce mixture, mushrooms and mozzarella cheese.
  6. Cover and cook on High setting for 1 hour; reduce heat and cook on Low setting for 5 hours.
I have a 1.5 quart slow cooker so I put foil in the slow cooker, make the lasagna and put in freezer, reserving half of the sauce.  When frozen, I take out and vacuum seal and then make second serving in crock pot and set to cook.  Then when I want to have it again, I take out of freezer, unwrap and put in crock pot insert the night before and place in fridge.  Next morning, I take out of fridge and cook.

From Lynn's Kitchen