Totally bad pictures, but it turned out good! I think next time I will do it the 4 hours instead of 5 and then add some more spaghetti sauce. It may have been a little dry because I cooked it a little long too! It was perfect for my day yesterday! We had soccer games at 5:00, and it was wonderful to have lasagna waiting and ready when we got home!
Super simple too!
Slow-Cooker Lasagnafrom Kraft food and family magazine
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1 lb ground beef ( I added 2 cloves garlic to this)
1 jar (26 oz) spaghetti sauce (next time I am going to add 1 can of tomato sauce with this)
1 cup water
1 container ricotta cheese (15 oz)
1 pkg (7 oz) mozzarella cheese, shredded
1/4 cup parmesan cheese, grated
1 egg
2 tbsp, chopped fresh parsley (I just sprinkled the dry stuff)
6 lasagna noodles, uncooked
Make it:
Brown the meat in large skillet; drain and add garlic if you want. Stir in spaghetti sauce and water. Mix ricotta, 1 1/2 cups mozzarella, 2 tbsp parmesan, egg and parsley.
SPOON 1 cup meat sauce into slow cooker; top with layers of half noodles, broken to fit, and half cheese mixture on top of noodles. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit, cheese mixture and meat sauce.
Cover with lid.
COOK on LOW for 4-6 hours (try 4 first) or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 minutes or until melted.
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