8 uncooked lasagna noodles (broken into thirds)
1 pound ground beef (or substitute w/ ground turkey)
1 tsp. Italian seasoning
28-ounce jar spaghetti sauce
1/3 cup water
4-oz. can sliced mushrooms, optional
15 oz.fat free or low-fat ricotta cheese
2 cups shredded mozzarella cheese
Brown ground beef in skillet. Drain. Stir in Italian seasoning. Break noodles into thirds. Place half in bottom of greased crock-pot. Spread half of ground beef mixture over noodles in crock-pot. On top of beef, layer 1/2 of sauce, 1/2 of water, 1/2 of mushrooms (opt.), 1/2 of ricotta, and 1/2 of mozzarella cheese. Repeat all layers. Cover. Cook for 4-5 hours on low.
**This recipe makes a yummy gooey lasagna...not a beautiful layered one. It's great for a busy weeknight because you don't have to cook the noodles ahead of time. My whole family gobbled it up!**
I've never thought to do it in a crockpot. I do always us uncooked noodles whenever I make Lasagna though... It's too much of a pain otherwise, just takes a little longer in the oven. (And, they don't have to be "oven-ready" noodles to work that way either) :) Thanks for sharing
ReplyDeleteJenn,
ReplyDeleteHello! No as the picture shows I used Ronzoni healthy harvest lasagna noodles. Give it a shot. Hope you like it. Staci
Great idea! I am totally going to try this!
ReplyDeletexoxo
That looks delish! I am going to have to try it.
ReplyDelete