Crock Pot Lasagna

Easy?  Check.

Delicious?  Check.

Cooks while you are at work?  Check.

I will admit, I was a little bit skeptical when I heard about lasagna in the crock pot.  Lasagna is one of my favorite meals; it's actually the first meal that I ever cooked for Mike...so it has a special place in my heart.  

However, I don't like how many pots I have to use, I don't like boiling the noodles, and I don't like waiting on it to "set up"so it doesn't ooze all over the place after it comes out of the oven.  I hardly ever make it during the week because any traditional lasagna recipe can be very laborious.  Until now.

I was sold on this recipe the first time I tried it and have made it a few times since...on school nights!  It's quick to assemble, and you can even make the sauce and cheese components a day or two in advance so that you can literally just throw it together in seconds and there is not need to let it "set up".  It will be ready to go at the end of the cooking duration.  It may not be quite as good as my original...but it is a VERY close second.  Enjoy!

Crock Pot Lasagna
Print Here!

1 lb. lean ground beef
1/2 of a large onion, chopped
1 C chopped mushrooms
1-2 cloves garlic, minced
salt and pepper to taste
1 T tomato paste
2 jars spaghetti sauce (or 1 large)
1 egg
1 15oz container skim ricotta cheese
1/4 C Parmesan cheese
3 cups shredded mozzarella cheese, divided
garlic salt to taste
1 8oz package lasagna noodles (not cooked)

In a large skillet over medium heat, brown the ground beef, onion and mushrooms.  Add salt and pepper to taste.  Once browned, drain any remaining grease, if necessary, and add the tomato paste and spaghetti sauce until combined.  Set aside.

In a medium bowl, combine the egg, ricotta and Parmesan cheeses, 1 C shredded mozzarella and garlic salt.  Stir the mixture until incorporated and set aside.

Spray the inside of the crock pot with non-stick spray and spread a fourth of the meat sauce into the bottom of the pot.  Top with a third of the dry lasagna noodles over the sauce (break noodles to fit). 

Spoon a third of the cheese mixture over the noodles and spread into an even layer.  Repeat layers twice (or until you run out of components).  Top with remaining meat sauce and top with remaining shredded mozzarella - or you could save this step for the last hour of cooking.  

Cover and cook on low for about 5-6 hours, or until the noodles are tender.