UPDATE: Dan made this for dinner on Wednesday night. It is delicious. Oval crockpot is recommended. He used the no-boil whole wheat Archer Farms lasagna noodles. Really delicious. Highly recommended.
So, the St. Paul Pioneer Press had this deal a while back to sign up and get a crock pot recipe a week until the end of April. Well, it has been a total bust in my book. The recipes have not appealed to me at all . . . and I'm not a picky eater!
Yesterday, this recipe arrived in my mailbox and it actually is something that we'll try. My family loves lasagna. The invention of the no-boil noodles sealed the deal for me. We have lasagna a few times a year and it's made from scratch. I'm not a fan of Simek's (eccchhhhhh!) and the other frozen varieties (except the frozen stuff from Morrelli's!!).
Give it a try and let us know how it turns out . . . . maybe we'll make it here next week???
I'll talk to the chef.
1 pound ground beef
1 onion, diced
2 cloves garlic, minced
1 jar (about 26 ounces) of marinara sauce
Salt and pepper to taste
1 pound whole-milk ricotta (such as Crystal Farms)
1/4 cup milk
1 pound shredded mozzarella
1/2 cup shredded parmesan cheese
8 ounces no-boil lasagna noodles
To prepare crockpot: Spray crockpot with cooking spray or grease with vegetable shortening.To prepare meat sauce: In large saute pan, brown ground beef, onion and garlic. Drain off any grease. Add marinara sauce. Stir well. Season with salt and pepper to taste. To prepare cheese mixture: Meanwhile, in medium bowl, combine ricotta, milk and egg. Mix until smooth. Add mozzarella and parmesan. Mix until combined. To assemble lasagna: Spread 2 tablespoons meat sauce in bottom of crockpot. Arrange 3 noodles on top of sauce (break them if necessary). Spread 1/3 cup cheese mixture on top of noodles. Top with 1/4 cup meat sauce. Add another layer of noodles. Repeat layering (2 or 3 more layers of meat sauce, noodles and cheese, depending on size of crockpot). Top with meat sauce. Cover. Cook on low for 4 to 6 hours or until noodles are tender.