This is the answer to all of your summer lasagna woes! It's going to be in the 80s for the next week, which might not seem hot, but it will also be in the 80s in my house, which is sometimes uncomfortable. The last thing I want to do is turn on the oven and bake myself. Slow cooker is the way to go! Make sure you use a good flavorful sauce for this lasagna. Next time I might add some chopped spinach to the cheese layer.
Slow Cooker Lasagna
adapted from kraftrecipes.com
1 lb. ground beef or ground turkey
1 jar (24 oz.) of your favorite spaghetti sauce
1 cup water
1 container (15 oz.) ricotta cheese
2 cups shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese, divided
2 TBSPs chopped fresh parsley
6 lasagna noodles, uncooked
1. Brown meat in large skillet; drain. Stir in spaghetti sauce and water.
2. In a bowl, mix ricotta, 1-1/2 cups mozzarella, 2 TBSPs Parmesan, egg and parsley.
3. Spoon 1 cup meat sauce into slow cooker; top with layers of half of the noodles (broken to fit) and half of the cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles (broken to fit), cheese mixture and meat sauce.
4. Cover with lid. Cook on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.
Oops, phone pics are a little blurry. This is the finished lasagna ready to top with the final bit of cheese.
Cheese is melted and it's ready to serve.