Slow Cooker Lasagna
This recipe is so easy, you may never go back to the conventional method with
boiled noodles and complicated assembly.
1 pound ground round
1 teaspoon dried Italian seasoning
1 (28-ounce) jar Ragú Chunky Garden-Style spaghetti sauce
1/3 cup water
1/2 cup white wine
8 lasagna noodles, uncooked
1 (4-1/2-ounce) jar mushrooms
1 (15-ounce) carton ricotta cheese
2 cups shredded part-skim mozzarella cheese, divided
1. COOK beef and Italian seasoning in a large skillet over medium-high heat,
stirring until beef crumbles; drain. Combine spaghetti sauce, water and wine in
a small bowl.
2. PLACE 4 uncooked noodles in bottom of a lightly greased
5-quart electric slow cooker. Layer with half each of beef mixture, spaghetti
sauce mixture, and mushrooms.
3. SPREAD ricotta cheese over mushrooms. Sprinkle with 1 cup
mozzarella cheese. Layer with remaining noodles, meat, sauce mixture, mushrooms,
and mozzarella cheese. Cover and cook on HIGH setting 1 hour; reduce heat and
cook on LOW setting 5 hours.
Yield: 4 servings.