Crock Pot Lasagna

I love, no - I adore lasagna. It's one of my favorite comfort foods.

Two and sometimes three days a week I work till 8pm and have just a half an hour break in which to get things as ready as possible for Matt and the Bear to have dinner. We like meals that I can start simmering, baking or roasting during that half hour break, or ones that can be tossed in the crock pot earlier in the day. When this slow cooker lasagna recipe came up in my Reader, I knew it would make the menu for one of my work days.

This is Matt's favorite lasagna. He chooses this over the more labor intensive recipes I've made in the past, not because it's easier but because he actually likes this one better. It's simple, and it's delicious.

Slow Cooker Lasagna
Delightfully Sweet who adapted it from Kraft Foods

1 lb. ground beef
1 26 ounce jarred or homemade pasta sauce
1 cup water
1 cup cherry tomatoes (halved, optional)
1 15 ounce container ricotta cheese
8 ounces shredded mozzarella
1/2 cup grated Parmesan cheese
1 egg
2 tablespoons fresh parsley, chopped
1 teaspoon pepper
lasagna noodles (uncooked)

Brown meat in large skillet; drain. Stir in sauce and water.

In a separate bowl mix ricotta, 1-1/2 cups mozzarella, 2 tablespoons Parmesan, egg, pepper and parsley.

Spoon approximately 1 cup meat sauce into slow cooker; top with layers of noodles, broken to fit; and cheese mixture. Alternate cheese mixture and meat sauce ending with the meat sauce. Cover with lid.

Cook on low for 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.


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