Tasty Tuesday: Slow Cooker Lasagna

Lasagna in the crockpot? Yes, please! This is one of my family's favorite recipes. It's pretty soupy, which we're a big fan of... the saucier, the better!

(photo source)

The Ingredients:

• 1 lb lean ground beef
• 1 small onion, chopped
• 1 clove garlic, minced
• 28oz can crushed tomatoes
• 15oz can tomato sauce
• 14oz can sliced mushrooms (optional)
• 1 tsp salt
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 1 cup part-skim ricotta cheese or low-fat cottage cheese
• 1 1/2 cups shredded mozzarella cheese, divided
• 1/2 cup shredded or grated parmesan cheese
• No-boil lasagna noodles

The Directions:

In a large skillet over medium-high heat, cook beef, onion & garlic until browned (5-7 minutes). Stir in crushed tomatoes, tomato sauce, mushrooms, salt, oregano & basil. Simmer for at least 5 minutes.

In a medium bowl, stir together ricotta cheese & 1 cup of mozzarella cheese.

In another bowl, combine remaining 1/2 cup of mozzarella & parmesan cheese. Put in fridge for later.

Spoon 1/3 of beef mixture in your crockpot, covering the bottom fully. Break 3 lasagna noodle sheets in half & arrange until beef mixture is covered. Add half of ricotta mixture. Repeat with another layer of each & finish with remaining 1/3 of beef mixture.

Cover slow cooker & cook on low for 4-6 hours. Turn off heat. Sprinkle the parmesan/mozzarella mixture on top of lasagna. Cover until cheese melts & lasagna firms up a little, about 10 mins.