Crock Pot Lasagna - Recipe

With time not on my side this week and the boys wanting lasagna I opted to try my hand at making lasagna in the crockpot.
I have to say that it turned out very well and tasted just like I made it in the oven.
Quick, easy, no heating up the kitchen and tasty.
Needless to say it was a hit and I will be making this again.
I did sub in no boil lasagna noodles instead of regular noodles (skip step 1 if using no boil noodles) and cooked it for about 2 hrs on high.

Crock Pot Lasagna

serves 8


1 pkg lasagna noodles
1 pound lean ground beef
1 1/2 (26 ounces) spaghetti sauce
2 cups shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
1 (6 ounce) container ricotta cheese
2 eggs
2 cups shredded mozzarella cheese


1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the lasagna noodles, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta is slightly tender but not cooked through, about 7 minutes. Drain well in a colander set in the sink.

2. Cook and stir ground beef in a large skillet over medium-high heat until beef is browned, drain, then stir in sauce. Set aside . Combine 2 cups of mozzarella cheese, Parmesan cheese, ricotta cheese and eggs in a separate bowl.

3. Pour about 1/2 cup of the suace mixture in the bottom of a crock pot and cover with a layer of noodles. Sprinkle about 1/4 of the cheese mixture over teh noodles, then ladle abou 1/4 of the remaining sauce over the cheese. Repeat layering,ending with a layer of suace or sauce and topping with the remaining 2 cups of mozzarella cheese.

4. Cook on high setting for 2-3 hours, or on low for about 8 - 9 hours.

mmm... look at that yummy cheese top.

(recipe from allrecipes.com)
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