Crock Pot Lasagna
1 lb uncooked lean ground beef (with 7% fat)
1 small onion, chopped
1 medium garlic clove, minced
28 oz canned crushed tomatoes
15 oz canned tomato sauce
1 tsp table salt
1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp crushed red pepper flakes, or to taste
1 cup part-skim ricotta cheese
1 1/2 cups part-skim mozzarella cheese, shredded, divided
6 dry lasagna noodles,m no-cook
1/2 cup shredded Parmesan cheese, strong-flavored like Romano or Parmigiano Reggiano
Heat a large nonstick skillet over medium-high heat.
Add beef, onion and garlic; cook, stirring frequently, breaking up mean with a wooden spoon as it cooks, about 5 to 7 minutes.
Stir in crushed tomatoes, simmer 5 minutes to allow flavors to blend.
Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.
Spoon 1/2 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 1/2 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.
Makes 6 servings.
And now for something completely different...
Sunday is not only Mother's Day, but Benjamin's 6th birthday. He was also born on Mother's Day. Here are pictures from his first birthday party:
Why did I not realize your Ben and my Nathan were so close??? Nathan turned 6 on April 27th!
ReplyDeleteI hadn't thought of that either. Very cool!
ReplyDeleteMaybe we can get them together when we come out for my reunion.