Thursday, October 6, 2011

Recipe of the Week: Crockpot Lasagna


I love our West Seattle crockpot and find that as the weather is turning and the seasons are changing...comfort foods are slowing creeping their way back into our weekend meal plans.

I found this recipe a couple of weeks ago and it sounded perfect for a college football Saturday (and for two people who don't spend a lot of time at home on Saturday). I dusted off the crockpot and in 15 minutes (plus 5 hours in the crockpot) dinner was served!

Enjoy!
Stacy
Crockpot Lasagna Slightly
Adapted from Betty Crocker


Ingredients:

1/2 pound ground beef
1/2 pound ground sausage (I like hot Italian)
1 onion, diced
1 garlic clove, minced
2 (15 oz) cans tomato sauce, plus one small can (6 oz), divided
2 teaspoons dried basil, plus some additional
1 tablespoon Italian seasoning, plus some additional
Salt, Pepper and perhaps a bit of garlic powder or a bit of garlic salt
3 cups shredded mozzarella, divided
1 (15 oz) container of part-skim ricotta
1 cup grated Parmesan cheese, divided
15 uncooked noodles (Do NOT buy the NO Boil Noodles); you probably won't need 15 depending on the size of your crockpot (round vs. square or oval)

Directions:

Cook beef and sausage in a skillet over medium heat along with onions and garlic. Cook until meat mixture browns; drain fat. Add 1 and 1/2 cans of tomato sauce along with spices.

Mix 2 cups shredded cheese with ricotta and 1/2 cup Parmesan. Refrigerate remaining cheeses until lasagna is cooked.

Spoon 1/4 cup meat mixture in bottom of a 6 qt crockpot. Top with 2-3 lasagna noodles (if your crockpot is round like mine, you will need to break the noodles in half). Spoon 1/4 cheese mixture over the top of the noodles, then add another 1/4 of the meat mixture. Again, top with 2-3 lasagna noodles. Keep repeating until sauce mixture and cheese mixture are gone, then add the remaining tomato sauce over the top (I also added a little bit more basil, Italian spices, salt and pepper to the top of the lasagna).

Cover and cook on low for 4-5 hours or until noodles are tender.

Remove lid and add the rest of the mozzarella and Parmesan cheese. Cover and set to warm and let cheese melt (10 minutes). Cut into pieces (or scoop out...it's pretty messy).