Sunday, April 14, 2013

Sunday Dinner: Crockpot Lasagna

I am always searching for something that is delicious and yet easy to make. Yesterday I tried a new recipe out on my hubby to be. This only serves six, which would be way to small for the brood that comes to my house, but this is the kind of recipe you can drop in the crockpot, go to church, come home, add a salad and garlic bread and there you go. Dinner is served.

Crockpot Lasagna
1 pound(s) uncooked 93% lean ground beef   
1 small uncooked onion(s), chopped   
1/2 tsp minced garlic  
28 oz canned crushed tomatoes   
15 oz pasta sauce (whichever flavor you prefer)
1 tsp table salt
1 tsp dried oregano      
1/2 tsp dried basil    
1/4 tsp crushed red pepper flakes, or to taste   
1 cup(s) part-skim ricotta cheese   
1 1/2 cup(s) shredded part-skim mozzarella cheese, divided   
6 item(s) uncooked lasagna noodles, no-cook   
1/2 cup(s) shredded parmesan cheese

Heat a large nonstick skillet over medium-high heat. Add beef, onion and garlic; cook, stirring frequently, breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes. Stir in crushed tomatoes, pasta sauce, salt, oregano, basil and red pepper flakes; simmer 5 minutes to allow flavors to blend.

Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese. 

Spoon 1/3 of beef mixture into a 5-quart slow cooker. Break 3 lasagna sheets in half and arrange over beef mixture; top with half of ricotta mixture. Repeat with another layer and finish with remaining 1/3 of beef mixture.

Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat and season to taste, if desired. 

In a small bowl, combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese; sprinkle over beef mixture. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes.

Serves 6.

Don't tell you family, but this is a lighter version of your ordinary lasagna. If you prefer, you can also add zucchini and mushrooms.

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