Slow Cooker Lasagna :: YummyMummyClub.ca

By LynnWelch

Ingredients

• 1 Tbs. olive oil
• 1 lb lean ground beef or 1/2 lb veggie ground round
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pinch fennel seeds, crushed
• 3 cups spaghetti sauce
• 2 cups water
• 1 lb ricotta cheese
• 2 tablespoons chopped fresh flat leaf parsley
• Kosher salt and freshly ground pepper, to taste
• 1 box (about 18) lasagna noodles *
• 4 cups mozzarella cheese, grated
• 1/2 cup Parmigiano-Reggiano cheese, finely grated

Preparation

Step 1

Heat olive oil in a pot over medium heat. Add the fennel, give it a stir to flavour the oil then add the beef, salt and pepper and cook, until the meat is browned, about 10 minutes. Add the tomato sauce and water and bring to a simmer.

In another bowl combine the ricotta, parsley, salt and pepper. Set aside.

Spread a thin layer of the sauce on the bottom of the slow-cooker. Cover the sauce with a single layer of uncooked lasagna noodles, breaking the noodles as needed to fit. Spread about 1/4 of the ricotta mixture over the noodles. Top with a thin layer of the sauce, then sprinkle with about 1/4 of the mozzarella and Parmigiano-Reggiano.