Crockpot Lasagna

I love this recipe! I had to modify it to make it my own so change it up depending on your tastebuds. I love that you can throw this together without having to pre-cook the noodles and try (in vein) to get the hot noodles to lay correctly in the pot. Thank goodness!! Throw it together, turn on the crockpot and let it cook while you go on with your day. After a few hours, dinner is ready!
Enjoy!

Lasagna And Bread

You Will Need:

  • 10 - 12 Lasagna Noodles, Uncooked

  • 1lb Ground Beef (Or Other Preferred Meat)

  • 3lb Bottle Spaghetti Sauce (ex: Prego Traditional)

  • 1/3 Cup Water

  • 4oz Can Sliced Mushrooms

  • 15oz Ricotta Cheese

  • 12oz Mozzarella Cheese, Shredded

  • 1/2 Chopped Yellow Onion

  • Spices (To Taste): Garlic, Parsley, Italian Seasoning, Basil, Oregano, Salt & Pepper

Instructions:
Break up noodles. Place 1/2 in bottom of the crockpot with crockpot liner (optional for quicker cleaning). Brown ground beef in frying pan, add spices. Drain grease. Spread 1/2 of the meat mixture over noodles into the crockpot over the noodles.

Layer 1/2 of the sauce, water, 1/2 of mushrooms, ricotta and mozzarella over the meat. Repeat layers. Cover. Cook on low for 1 - 2 hours, then turn up to high and cook on high for 4 hours or until the noodles are cooked and the cheese is bubbling. During cooking, twice, take a spatula and scrape all sides of the lasagna from the sides of the crockpot.

Serve with shredded parm cheese (as desired), salad and your favorite Rustic Coast Pastries Bread!