Lasagna (slow cooker)
By eclare78
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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
Details
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.
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