Crock Pot
Lasagna
·
1
lb. ground beef
·
1
large onion, finely chopped
·
2
garlic cloves, crushed and minced
·
1
large jar spaghetti sauce (such as Ragu in the 1 lb. 10 ounce jar)
·
1
package (8 ounces) no-boil lasagna noodles
·
16
ounces shredded mozzarella cheese
·
1
lb. ricotta cheese
·
¼
cup milk
·
1
egg
·
½
cup shredded Parmesan/Romano cheese
·
Salt
and pepper to taste
Brown the
beef, onion and garlic in a little oil in a frying pan. Drain off any grease.
Add the
spaghetti sauce into the browned meat mixture.
Mix well.
In a
separate bowl, mix the ricotta cheese, milk and egg. Beat until thoroughly mixed and smooth. Then mix in the mozzarella cheese and the
grated cheese so that all the cheeses are combined.
Grease the
slow cooker/crock pot with some vegetable shortening on the bottom and sides.
Put about ¼
of the meat and sauce mixture in the bottom of the slow cooker/crock pot. Put a layer of noodles on top of that (break
or cut them if needed). Put about 1/3 of
the cheese mixture on top of that. Then
repeat with sauce, noodles, cheese for another 2 layers. Top with meat sauce. Cook on low for 4 – 6 hours or until noodles
are tender.
