Sunday, September 25, 2011

Crock Pot Lasagna

1 lb. ground beef
1 (25 oz.) jar pasta sauce
10 dry lasagna noodles (traditional)
2 handfuls baby spinach leaves (optional)
8 slices mozzarella cheese
2 cups shredded Italian-style cheese
¼ cup water

Use a 6 qt. slow cooker.  Brown the ground beef and drain well.  Add the jar of pasta sauce to the meat. Save the jar, you’ll need it later. 

Spoon some of the meat and sauce mixture into the bottom of your slow cooker. Cover with a layer of uncooked lasagna noodles.  Smear some ricotta cheese on the noodles, and add some spinach.  Put a few slices of mozzarella on top and ½ cup of the shredded cheese.  Continue layers. 

Put the ¼ c. water into pasta jar and pour over assembled ingredients.  Cover and cook on low for 6 – 8 hours, or on high for 3 – 4 hours.  Check about an hour before serving and push down the top noodles into the liquid, if they are getting too brown and crispy.  

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