Hey Y’all!!
Ready for some adventures in cooking? Just a little background….My mom being the southern lady she is, can cook AMAZINGLY. Growing up I never had any kind of inclination to hang out and cook in the kitchen. I swear I had A.D.D. when it came to monitoring something on the stove. I kept thinking that I would inherit my mothers and grannies skills in the kitchen and eventually I did (or at least my husband thinks so!). So I did not teach myself how to cook until I moved out on my own. I have been wanting to try a crockpot lasagna for some time. After researching the Internet I have combined a few recipes to make my own. It was delicious and easy to make. Gotta love easy crockpot dinners!
Crockpot Lasagna
1 pound ground beef
½ cup diced onion
1 tsp minced garlic
1 (24 oz) jar of spaghetti sauce (I use traditional Ragu)
½ cup water
1 (30 or 24oz) container of ricotta cheese
2 cups mozzarella cheese
1 cup grated parmesan cheese
2 Tbsp minced parsley
1 tsp minced basil
1 egg
1 box lasagna noodles (you will not use the entire box, I just save the leftovers for next time)
salt and pepper to taste
- In a large skillet brown beef and onion. Add garlic and cook for one minute. Drain.
- Add spaghetti sauce and water, simmer for five minutes.
- Mix ricotta, 1 ½ cups mozzarella, 2 Tbsp parmesan, 1 tsp minced basil, egg, and parsley.
- Pour one cup of spaghetti meat sauce into your crockpot. Place enough noodles to cover the sauce. Add cheese mixture. Repeat layers. It will depend on the size of your crockpot how many layers you can do; in ours we did 2 ½.
- Cook on low for four hours or until noodles are soft. Sprinkle with ½ cup of mozzarella and remaining parmesan. Cover with the lid to melt cheese and let sit 10 minutes before serving. DO NOT OVERCOOK – IT WILL BURN.
