Sunday, November 15, 2015

Crockpot Lasagna




28 oz can of crushed tomatoes
12 oz can of tomato paste
15 oz can tomato sauce.
1 pound ground beef
1/2 cup onion, finely diced
1/2 cup chopped celery
1/2 cup chopped green peppers
8 oz fresh mushrooms, chopped into pieces
1 teaspoon minced garlic
1/2 cup water
15 oz ricotta cheese
2 cup mozzarella cheese
3/4 cup Parmesan cheese
1 egg
1-1/2 teaspoon oregano
1-1/2 teaspoon basil
1 tablespoons parsley
2 teaspoons McCormick® garlic salt (my preference, generic doesn’t taste as good)
6-8 uncooked lasagna noodles
  • In a skillet; add the beef, and all the vegetables except garlic.
  • Cook until the beef is no longer pink and the vegetables are tender.
  • Add garlic, cook for 1 minute.
  • Add tomatoes, tomato sauce, tomato paste and water. Simmer for 5 minutes.
  • In a mixing bowl, combine ricotta cheese, 1 cup of the mozzarella cheese, 1/4 cup of Parmesan cheese, eggs and remainder of spices. Set aside.
  • Pour 1 cup of the spaghetti sauce into the crock-pot.
  • Place half the noodles, broken to fit and half the ricotta mixture on top of the sauce.
  • Repeat layers.
  • Cook in crock-pot on low for 4-5 hours or until noodles are soft. (Do not cook on high)
  • Sprinkle with the remaining Parmesan cheese.
  • Sprinkle with the remaining mozzarella cheese.

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