Viewing post #1298819 by ArleneB

You are viewing a single post made by ArleneB in the thread called Main Dishes.
ImageArleneB
Oct 3, 2018 6:25 PM CST
Name: Arlene
Grantville, GA
From Arlene

Slow Cooker Lasagna

Total Time:6:20 Prep:0:20 Cook:6:0 Serves:6 Difficulty Easy

There's no need to cook the noodles first or stay home while this
Italian classic slow cooks. Just let it sit a few minutes before serving
so it can firm up a bit.

Ingredients
1 pound(s) uncooked 93% lean ground beef
1 small uncooked onion(s), chopped
1 clove(s), medium garlic clove(s), minced
28 oz canned crushed tomatoes
15 oz canned tomato sauce
1 tsp table salt
1 tsp dried oregano
1/2 tsp dried basil
1/2 tsp crushed red pepper flakes, or to taste
1 cup(s) part-skim riccota cheese
1 1/2 cup(s) shredded part-skim mozzarella cheese, divided
6 item(s) uncooked lasagna noodles
1/2 cup(s) shredded Parmesan cheese, strong-flavored like Parmigiano Reggiano

Heat a large nonstick skillet over medium-high heat. Add beef, onion and
garlic; cook, stirring frequently, breaking up meat with a wooden spoon as it
cooks, about 5 to 7 minutes. Stir in crushed tomatoes, tomato sauce, salt,
oregano, basil and red pepper flakes; simmer 5 minutes to allow flavors to
blend.

Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of
mozzarella cheese.

Spoon 1/3 of beef mixture into a 5-quart slow cooker. Break 3 lasagna sheets
in half and arrange over beef mixture; top with half of ricotta mixture. Repeat
with another layer and finish with remaining 1/3 of beef mixture.
Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover;
turn off heat and season to taste, if desired.
In a small bowl, combine remaining 1/2 cup of mozzarella cheese and
Parmesan cheese; sprinkle over beef mixture. Cover and set aside until cheese
melts and lasagna firms up, about 10 minutes. Yields 1/6th of dish per serving.

I used half ground turkey, half ground beef and substituted sliced eggplant for the lasagna noodles.

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