Mix, Dump and Run Crockpot Lasagne

Lasagna.  I love traditional Lasagna but I don't necessarily love how long it takes to make it so I decided to just do what I have been doing with just about everything else I have cooked lately and that is to throw it into the crock pot.  Why not?

Here is my version of crock pot Lasagna that really is so very easy to make.

There are two things that will make this whole process go super quick for you and cut down on your prep time. First, you are going to use oven ready lasagna noodles rather than the regular noodles you need to boil before you build your lasagna dish.

Second is to use jarred Spaghetti Sauce.  If you have your own sauce or like to make your own right before you begin assembling your Lasagna, that is fine. Again, when I am cooking in a crock pot it is because I don't have a lot of time so using jarred sauce is ideal for me.

In a medium bowl combine

1 15 oz. container of Ricotta Cheese.  You can use the fat free Ricotta if you like. Then add the 1/4 cup of Parmesan Cheese, and 2 cups shredded Mozzarella. Here it is fine to shred your own Mozzarella or use some from a bag that has already been shredded.  Gently mix it all together and set aside.

In a medium pan, cook your 1 pound of lean ground beef

mince up 2 to 3 teaspoons of minced Garlic and dump that over the meat

sprinkle 1 teaspoon of Oregano (I like the powdered kind) over the meat and Garlic and then add 1 teaspoon of dried Basil Leaves and gently mix it all together. Cook for a minute or two and then set aside.

Take your 24 ounce jar of Spaghetti Sauce and pour about 1/2 Cup of the sauce into the bottom of your crock.  This should cover the bottom of the pot and give you enough moisture to keep the noodles from sticking.

Using pre-cooked Lasagna noodles, place a layer of noodles over the sauce. Obviously you will need to break the noodles to make them fit into your crock but do your best to cover the sauce with noodles.

Spread about half of the cheese mixture over the noodles so that it is completely covered.

Sprinkle half of the meat mixture over the cheese spread.

Pour another cup of the Spaghetti Sauce over the meat mixture.  Add another layer of noodles

top that with the remainder of the cheese mixture

sprinkle over the rest of the meat.  If you have any remaining sauce, spread it over the meat and cheese and then add another cup of the Spaghetti Sauce and one more layer of noodles.

Pour the remaining sauce over this layer of the meat and cheese and add one last layer of noodles

and then sprinkle Sharp Cheddar Cheese over everything as it just gives the whole dish a little punch!

Turn your Crock Pot on low for 4 to 6 hours and this is what you will end up with.  Glorious!  Give it a try and I promise you, you will love it!

Ingredients
15 ounces Ricotta Cheese
1/4 Cup Parmesan Cheese
2 Cups shredded Mozzarella Cheese
1 lb Ground Beef, crumbled and uncooked
2 to 3 Tablespoons minced Garlic
1 teaspoon Oregano
1 teaspoon dried Basil Leaves
1 24 oz. jar Spaghetti Sauce
1 pound no-cook Lasagna noodles