Slow Cooker Lasagna

Before I forget, I am having a giveaway over at A Creative Princess!  Go enter!!

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
1 egg
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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