Slow Cooker / Crockpot Lasagna

It's National Lasagna Day! Lasagna is an all time favorite of mine. When I make my traditional lasagna it can be alot of work and takes some time. So I don't make it often. However I discovered you can make lasagna in a slow cooker! I'm telling you it's awesome! It's not quite the same as when I make a huge pan of it to be baked in the oven. But this is close, very close! And I make it quite often during the winter, normally not in August when it's 94 degrees like it is here today. But if you have central air conditioning, why not? Have a go at it and celebrate National Lasagna Day!

Ingredients:

1 lb lean ground beef 

1 onion, chopped 

2 garlic cloves, smashed 

1 (28 ounce) can tomato sauce 

1 (6 ounce) can tomato paste 

1 1/2 teaspoons salt 

1 teaspoon dried oregano 

12 ounces ricotta cheese

4 ounces cream cheese

1 egg

2 Tablespoons fresh parsley or 2 teaspoons dried parsley

1/2 cup grated parmesan cheese or 1/2 cup asiago cheese 

12 ounces lasagna noodles, uncooked *

16 ounces shredded mozzarella cheese

*You  may use no-boil lasagna noodles or uncooked lasagna noodles. Just be sure to cover the noodles well with sauce. In this recipe I used uncooked lasagna sheets that were parboiled for 2-3 minutes. Note: fully cooked noodles will become mushy. So I recommend not to use fully cooked noodles in this recipe.


Directions:

Mix ricotta, cream cheese, 2 Tablespoons Parmesan, egg and parsley. Set aside.

Brown ground beef, onion and garlic in frypan. Add tomato sauce, tomato paste, salt and oregano. Cook long enough to get it warm.

Spoon a layer of meat sauce onto the bottom of the slow cooker:

 Add a layer of uncooked lasagna noodles (break to fit) and top with cheeses:

Spoon a layer of ricotta mixture:

 Spoon more meat sauce to cover the ricotta:

Add another layer of noodles:

 Sprinkle a layer of shredded mozzarella cheese:

 Spoon another layer of meat sauce over the mozzarella cheese:

Repeat with sauce, noodles and cheeses until all are used up. Sprinkle top with 1/2 cup of mozzarella and remaining parmesan.

Cover and cook on low for 4 to 5 hours:

Spoon up and serve with a nice garden salad and fresh bread. Enjoy!