Friday, November 5, 2010

Crockpot Lasagna

1.5 lb or more ground turkey (or hamburger)
Italian seasoning

Brown meat with Italian seasoning and set aside.

1 (or 2) can(s) sliced mushrooms
2 15-oz. container ricotta
mozarrella cheese
2 jars spaghetti sauce (I used Ragu)
2/3 c. water
lasagna noodles

Spray the cooker with Pam. 

Mix water with jars of spaghetti sauce
Pour a bit of sauce on the bottom.

Layer noodles, meat, mushrooms, sauce, one tub of ricotta, and mozzarrella. Repeat one more time, and then just layer noodles, some meat, mushrooms and sauce for top.

Turn on HIGH for one hour.
Turn down to LOW for five hours. 

(I used these times with my crockpot that has HOURS on it, not heat levels... and scorched the bottom... so if you have one like mine, I'd suggest the lowest HIGH - or 6 Hr setting -  for 1 hour or less, and then the lowest LOW - or 10 Hr setting - for as long as you need it)

20-30 minutes before serving, top with more mozzarella.

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