(originally posted 2010)
Homemade lasagna was one of the first things I made from scratch in college when I finally started cooking on my own full time. It was so much work, and when I was finished I had used every pan in the kitchen and was completely exhausted. When I finally tasted it all could I mutter was…eh.
It was okay, but by no means worth all that work, and I would have taken a store bought lasagna over what I had just slaved over any given day. I didn’t have time for meals like that. I was a busy college student…I had boys to date, parties to attend, and reality TV to watch.
When I first came up with this lasagna I thought what a genius idea if this version truly was any less work than the traditional version. I was skeptical to say the least for the work that it was going to involve and had even lower expectations for what the taste would be.
The preparation was quick and seemed way too easy compared to what I was used to. As we sat down for dinner, I warned my family that this was an experiment and I had no idea how it would taste. I was pleasantly surprised, and swore this would be the only way we were doing lasagna in my house from now on.
This is perfect for company when you don’t want to spend all day in the kitchen.
- beef (sausage can be used as well)
- lasagna noodles
- parmesan cheese
- egg – helps bind it all together
OTHER LASAGNA RECIPES
- 1 lb ground beef
- 1/2 cup diced white onion
- 1 teaspoon minced garlic
- 1 (26 ounce) jar marinara sauce
- 1/2 cup water
- 1 (15 ounce) container ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese, divided
- 1 egg
- 1 teaspoon garlic powder
- 2 tablespoons fresh parsley or 2 teaspoons dried parsley
- 8 ounces uncooked lasagna noodles (about 8 noodles)
- In a large skillet, brown beef and onion. Add garlic and cook for one minute. Drain.
- Add marinara sauce and water to skillet and simmer for about 5 minutes.
- Mix ricotta, 1 1/2 cups mozzarella, 2 tablespoons Parmesan, egg, garlic powder, and parsley.
- Pour just enough spaghetti meat sauce into a 4- to 6-quart slow cooker. Note: For the layers, place enough of each ingredient to make an even layer so the noodles don’t stick. If you have a smaller crockpot you could have 3 layers for a larger one you may have only 2 layers. Place an even layer of noodles on top of the marinara sauce, breaking the noodles to fit as needed. Next, add a layer of the ricotta mixture (about 1 cup), and then a layer of meat sauce (about 1 cup). Repeat layers until ingredients are gone.
- Cook on LOW for 4 hours or until noodles are soft, being careful not to overcook. Sprinkle 1/2 cup of mozzarella and remaining Parmesan on top. Cover with the lid to melt the cheese and allow to sit 10 minutes before serving.
Yield: 10 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g