Crock Pot Lasagna
"Cooked once and it was good. If your family isn't in LOVE with cheese like mine, you can reduce the amount of cheese you use by half."
- Ready In:
- 6hrs 45mins
- Ingredients:
- 9
- Serves:
-
8-10
ingredients
- 2 lbs ground beef
- 2 teaspoons dried Italian seasoning
- 1 (28 ounce) jar chunky garden vegetable spaghetti sauce
- 2⁄3 cup water
- 8 lasagna noodles, uncooked
- 1 (4 1/2 ounce) jar mushrooms, drained
- 1 (15 ounce) container ricotta cheese
- 2 cups shredded part-skim mozzarella cheese
- 2 cups shredded cheddar cheese
directions
- Cook beef and Italian seasoning in large skillet over med-high heat, stirring until beef is done; drain.
- Combine spaghetti sauce and water in small bowl.
- Place 4 uncooked lasagna noodles in a lightly greased 6 qt slow cooker, breaking as needed to fit.
- Layer with half each of beef, spaghetti sauce mixture, and mushrooms.
- Spread ricotta cheese over mushrooms. Sprinkle with 1/2 each of mozzarella and cheddar cheese.
- Layer with remaining noodles, meat, sauce mixture, mushrooms, and cheeses.
- Cover and cook on high setting 1 hour; reduce heat and cook on low setting for 5 hours.
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RECIPE SUBMITTED BY
I do something a little different than most people. Instead of OAMC, I do OAMS (once a month shopping). I have a large family and a small grocery budget. Feeling convicted about overspending on groceries (by going to the store everyday or every other day "to pick up something for dinner") pushed me to sit down and concentrate on making a detailed 4 week menu and shopping list. This has saved me a TON of money; I have fed a family of 7 on less than $400 consistently for the last 6 months. Thank you, FlyLady for the menu-planning inspiration!!
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