Tuesday, February 4, 2014

Eat: Crock-Pot Lasagna

It's no secret around these parts that I love food; I love eating; I love all of that deliciousness. On top of that? I love meals that can be done ahead of time so that after work I can just pour a glass of wine or sit down and relax while my dinner finishes cooking, without any work required by me. 

That great husband of mine (who actually enjoys cooking more than I do) found this recipe and I'm glad we tried it out. We made it the night before so the only required dinner-prep was to plug in the crock-pot during the afternoon that we planned to devour it. It was easy-peasy-lemon-squeezy, and delicious!

Enjoy! You lazy, food-lovers :)

1 lb. Italian sausage
1 26-oz. jar chunky tomato, basil, and cheese pasta sauce
3/4 c. water
12 no-boil lasagna noodles
1 15-oz. container ricotta cheese
1 8-oz. package shredded Italian blend cheeses

What to do:
1. In a skillet, cook the sausage until brown. Drain off the fat and stir in the pasta sauce and water.
2. Lightly coat the slow-cooker with cooking spray. Place 1/2 cup of the meat mixture in the bottom of the crock-pot. Layer 4 of the noodles on top of the meat mixture. Top with 1/3 of the ricotta cheese, 1/3 of the remaining meat mixture, and 1/3 of the shredded cheese. Repeat layers twice, starting with the noodles and ending with the meat mixture.
3. Cover and cook on low for 4-6 hours (or on high for 2-3 hours). Uncover and sprinkle with remaining shredded cheese. Hold yourself back let stand for about 15 minutes before devouring.

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