Lasagna

This is the second time I’ve made crockpot lasagna.  It’s amazing – and you’d never know it was done in the crock!  I just went through my cooking blog and realized that somehow I FORGOT TO BLOG ABOUT THE FIRST TIME I MADE IT.  I don’t have any pictures of it, either.  It was a simple recipe that I will re-post later (I don’t have it with me), and was AMAZING.  It is great to freeze, too.  I froze it in 3 large tupperware containers for dinners to have on-hand.  I made it again on Sunday night, using The Girl Who Ate Everything’s recipe (you know, trying to go through my incredibly thick binder of recipes…).  I was hoping to be able to say which was better, but they’re both pretty much the same: delicious.  Then again, how can lasagna not be delicious?  This time around, I froze one tupperware for a dinner at some point for Kevin and I, and then portioned out 4 smaller tupperwares for lunches this week. 

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Ingredients:
-1 pound ground beef (I used lean turkey)
-1/2cu diced white onion
-1tsp minced garlic
-1 (24oz) jar spaghetti sauce
-1/2cu water
-1 (15oz) container ricotta cheese
-2cu mozzarella cheese
-1/4cu grated Parmesan cheese
-1 whole egg
-2tbsp fresh parsley or 2 tsp dried parsley (I used dried)
-uncooked lasagna noodles

Directions:
-In a large skillet brown beef and onion. Add garlic and cook for one minute, then drain
-Add spaghetti sauce and water and simmer for about 5 minutes (I had to transfer it to a pot at this point, because my skillet wasn’t deep enough)
-Mix ricotta, 1.5 cups mozzarella, 2 Tablespoons Parmesan, egg and parsley
-Pour a few spoonfuls of spaghetti meat sauce into the slow cooker
-Place half of the noodles and half of the ricotta mixture on top of the sauce. Cover with more meat sauce. Top with remaining noodles (you’ll have to break up the noodles to fit) and cheese mixture and meat sauce
-Cook on low for 4 to 5 hours or until noodles are soft
-Sprinkle with 1/2 cup of mozzarella and remaining parmesan. Cover with the lid to melt the cheese and let it sit for 10 minutes before serving (I didn’t do this last part – I forgot, plus it’s going directly to the freezer/fridge anyway)

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