Sis. Patty Robinson
Kitchener Ecclesia, Ontario, Canada
You may never go back to making lasagna with "cooked" noodles or in the oven again! This is wonderful and easy.
1 lb. ground chuck
1 tsp. dried Italian seasoning (I used 1/4 tsp. EACH of: oregano, basil and marjoram)
1 28-oz. jar spaghetti sauce
1/3 cup water
8 lasagna noodles, uncooked
1 can mushrooms
1 15-oz. carton ricotta or cottage cheese
2 c. shredded mozzarella cheese, divided
Cook beef and Italian seasoning in large skillet over medium-hi heat, stirring until beef crumbles; drain. Combine spaghetti sauce and water in a small bowl. Place 4 uncooked noodles in bottom of a lightly greased 5-qt. electric slow cooker. Layer with half each of beef mixture, spaghetti sauce mixture and mushrooms. Spread ricotta or cottage cheese over mushrooms. Sprinkle with mozzarella cheese. Layer with remaining noodles, meat, sauce mixture, mushrooms and mozzarella cheese. Cover and cook on HIGH for 1 hour; reduce heat and cook on LOW setting 5 hours. 4-5 servings (May want to take lid off for a while to dry out any extra liquid.) We like it a little juicier than some.
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