Fab Food Feb : Crock Pot Lasagna

It's Day 1 of Fab Food in Feb and I'm sharing a recent find that has become a dish we could more than once a month. It's super easy to prepare, cooks in a crock pot and is so good. I've even served it at a shower luncheon I hosted in December because it was something that I could make gluten free for a friend that would be attending.

I found it on a blog I read, so if you want to see the recipe, click here!

Crock Pot Lasagna

Recipe type: Crock Pot Entrée

Author: Mandi Ehman

Serves: 4-6

Ingredients

• 1 pound ground beef
• 26 ounces pasta sauce
• 1 cup water
• 16 ounces ricotta cheese
• 2 cups italian cheese
• 1⁄4 cup grated parmesan cheese
• 1 egg
• 2 tablespoon dried parsley
• 8 lasagna noodles, uncooked

Directions

1. Brown meat and drain. Add pasta sauce and water and mix well.
2. Hint: I like to buy ground beef in bulk, brown it and freeze it in 1-pound portions to make preparing this (and other meals) even easier!
3. In a separate bowl, combine ricotta, 1-1/2 cup mozzarella, parmesan, egg and parsley.
4. Add 1 cup of the meat sauce to the bottom of the crock pot. Break up four of the noodles to cover the bottom. It’s okay if they overlap. Cover with half the cheese mixture and 2 cups meat sauce.
5. Repeat layers.
6. Cook on low for 4-6 hours. Sprinkle with remaining mozzarella cheese and let sit for 15 minutes until melted.

We have a pretty basic crock pot, but it gets lots of use. If you want to avoid the possibility of having to clean burned cheese off of your crock pot, you could always use crock pot liners. We don't have a dishwasher, so any help is accepted.