Lasagna (slow cooker)

By eclare78

Ingredients

• 1 lb. ground beef or turkey
• 10 oz. frozen chopped spinach, thawed and squeezed dry
• 1 tsp. dried oregano
• 1/2 tsp. salt
• 12 (12 oz.) lasagna noodles (uncooked and broken in half)
• 1/4 - 1/2 tsp. red pepper flakes
• 15 oz. ricotta
• 1 jar (26 oz.) chunky pasta sauce with mushrooms and green peppers
• 2 cups (8 oz.) shredded Italian cheese blend or mozzarella
• 1/2 cup water (or a little more)
• Grated Parmesan

Preparation

Step 1

Brown beef. Drain. Season with salt and pepper flakes and oregano.

In bowl, mix ricotta, cheese blend and spinach.

In oval 5½-quart slow cooker, layer ½ the noodles, overlapping as necessary. Spoon on ½ of meat mixture. Pour on ½ of pasta sauce and ½ of water. Spread ½ of cheese mixture on top. Repeat.

Cover and cook on low 4½ hours.

Notes: I mixed the water with the sauce (in effect watering down the sauce) so I used more water than ½ cup. I also made four layers of noodles rather than two so they wouldn’t be so thick and spread out the meat and cheese appropriately.