Fall is just around the corner and soon it will be time to break out the comfort food. (O.k. Who am I kidding? I eat comfort food all year long!)As I read through this month's Kraft Food and Family magazine, I came across a simple, yummy way to have lasagna waiting for you when you get home from work in the evening! You, too, can receive this magazine, for FREE by clicking the link and registering. Sure, it is a lot of advertising for Kraft Foods, but there are always some really nice recipes in there.
So, here's the slow-cooker lasagna:
1 lb. ground beef
1 jar (26 oz) spaghetti sauce
1 cup water
1 container (15 oz) ricotta cheese
1 pk (7 oz) shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 tbsp chopped parsley
6 lasagna noodles
Brown and drain the meat. 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 each of the noodles, broken to fit, and cheese mixture. cover with 2 cups remaining meat sauce. Top with remaining noodles, birken to fit, cheese mixture, and meat sauce. Cover with lid.
Cook on LOW 4 - 6 hours or until liquid is absorbed. Sprinkle with remaining cheese. Let stand covered 10 min or until cheese is melted.