Lasagna photo courtesy of WikiCommons (I couldn't find mine)
I've seen several recipes going around Facebook and Pinterest for a crockpot lasagna, and promised my friends that I definitely had a better (and easier) one. I've shared it before on my column on MomTrends, but I think I need it here too.
Most versions of crockpot lasagna involve precooking the ground beef. If I actually had any desire to precook anything, I wouldn't be using my crockpot, I'd just use the oven and a pan. My entire reason for using a crockpot is to throw the food into it and come back later to a cooked meal and one dirty dish.
So without further ado, the no-cook crockpot lasagna recipe!
15 oz. (1 container) ricotta cheese
1/4 cup parmesan cheese
2 cups shredded mozzarella cheese
1 lb ground beef
2-3 Tbsp minced garlic
1 tsp oregano
1 jar marinara sauce (24 oz)
In one bowl, combine ricotta, parmesan and 1 cup of mozzarella. In a separate bowl, combine ground beef, oregano and garlic.
Pour 1/4 to 1/2 cup of marinara sauce at the bottom of the crockpot (just enough to cover it) and add a layer of lasagna noodles, breaking to fit in place.
Spread about half the cheese mixture on top of the noodles, top with half the meat mixture and a cup of sauce.
Break noodles to fit again, top with rest of cheese, meat, 1 cup of sauce, and one more layer of noodles.
Pour the remaining sauce on top of the last layer of noodles and sprinkle with the reserved mozzarella.
Cook on low for 4-6 hours.
Optional, mix chopped spinach leaves into the ricotta cheese before layering!