Now, on to the lasagna. I really need to learn to take more appealing pictures. Food photography is truly an art!
I am really pleased on how well it turned out. I put it together the night before and stuck it in the fridge. Since the suggested cook time is 5 to 6 hours I figured that the cold would prolong the cooking since I wouldn't be home for about 7 hours and it turned out perfect!
Here's the recipe:
1 lb ground beef
1 jar spaghetti sauce
2 small cans sliced mushrooms
1 cup water
1 15 oz container ricotta cheese
1 8 oz package mozzarella cheese, divided
1/4 cup parmesan cheese, divided
2 Tbsp parsley
6 uncooked lasagna noodles
Brown the ground beef and drain. Mix with spaghetti sauce, drained mushrooms and water. Mix the ricotta, 1 1/2 cup mozzarella, 2 Tbsp parmesan, egg and parsley.
Spoon 1 cup of the meat sauce into the slow cooker. Top with half of the noodles, breaking to fit if needed. Then top with half of the cheese mixture. Cover with 2 cups of sauce and repeat the noodles and remaining cheese mixture. Top with remaining sauce.
Cover with lid.
Cook on low 5 to 6 hours or until liquid is absorbed. Sprinkle with remaining mozzarella and parmesan cheese. Cook until melted. Let stand about 10 minutes before cutting
Hope you enjoy it!
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