Crock Pot

Crock is a word that cracks me up. Don't know why...just does.

Instead of going to the gym for the third day in a row...I decided to give them a rest and make some crock pot lasagna. I thought I posted the recipe before...if so..my apologies...if not ENJOY!

1 lb Ground Beef
1 box lasagna noodles
1 med. Jar Prego Sauce (or your favorite tomato sauce)
1 packet Spaghetti seasoning
1 (15 oz.) Ricotta Cheese
1 pkg Shredded Mozzarella Cheese
½ cup water
(you can add diced tomatoes and mushrooms, if you like)
1.) Brown ground beef, set aside
2.) In separate mixing bowl, combine sauce, ricotta cheese, seasoning, water, and any additional ingredients you like such as mushrooms or diced tomatoes, then set aside.
3.) Put in the Reynolds Slow Cooker liner J
4.) Start layering! First put a layer of lasagna noodles in. They won't fit perfectly if it's a round Crock pot, but you can break them as needed.
5.) Next, layer the beef.
6.) Pour the sauce mixture
7.) Scatter the shredded cheese
8.) Repeat layers as you like. (I usually use about two rounds of the above layers, so the lasagna isn't piled up and hard to eat.)
To cook quickly, set on high for about 3 to 3 ½ hours, or set on low for 5 ½ to 6 hours. Enjoy!
Note: Don't use a metal spoon like I did to scoop it out, or it might tear the liner. Also, if you let it cool for a bit, it's easier to slice, like you would in pan-baked lasagna.

Some notes...my crock pot does just fine on low for 2-3 hours...so make adjustments...definitely don't do high. I usually don't put any beef in mine...but whatever you like is great.

Adios or should I say arrivederci!