This is a quick and easy way to get the fantastic flavors of lasagna without all the time and effort. Perfect for a lazy weekend afternoon or busy weeknights.
Crock Pot Lasagna
Recipe adapted from Kraft Foods
1 lb. ground beef or turkey (I used 93/7 ground turkey)
1 jar marinara sauce (I used Prego Traditional Heart Smart)
1/2 jar water
1 1/2 cups ricotta cheese (I used part-skim ricotta)
2 cups fresh spinach, finely chopped
3 T parmesan cheese, grated
1 tsp minced garlic
1 tsp Italian seasoning blend
1/2 tsp crushed red pepper flakes
1/2 tsp caraway or fennel seeds
1/2 tsp basil
4-6 uncooked lasagna noodles
1 cup shredded mozzerella cheese (I used 2% mozzerella)
Brown ground beef or turkey with minced garlic. When cooked through, add marinara sauce, water, Italian seasoning, red pepper flakes, and caraway or fennel seeds. Simmer about 5 more minutes for flavors to combine and remove from heat.
Stir together ricotta cheese, egg, chopped spinach, parmesan and basil.
In a 5 qt. crockpot, ladle approximately 1-2 cups of meat sauce. Layer noodles, breaking to fit until covered. Spoon in half of the ricotta mixture. Add approximately 2 cups of meat sauce. Add another layer of noodles, breaking to fit. Add remaining ricotta mixture. Cover with remaining meat sauce. Cover with mozzerella. Cook on low for approximately 4-5 hours.