Would you like dinner to be all ready when you
get home from work? Just assemble this lasagna in your crock pot and
come home to a delicious meal.
1/2 lb Italian sausage
1/2 lb ground beef
1 small onion, chopped
1 clove
garlic, minced
1 4 ounce can sliced mushrooms
1/2 teaspoon
salt
1/2 cup dry red wine
3 cups spaghetti sauce
1 6
ounce can tomato paste
1 8 ounce can tomato sauce
12 lasagna
noodles, uncooked
1 egg, slightly beaten
2 cups ricotta
cheese or cottage cheese
1/2 cup grated Parmesan cheese
2
tablespoons parsley flakes
1 dash fresh ground black pepper2 1/2
cups mozzarella cheese, shredded
Method
Brown meat and onion in large skillet and drain off
excess fat. Add garlic, mushrooms, salt, wine, spaghetti sauce,
paste, and tomato sauce to meat mixture, mix well and set aside. In
a medium bowl combine egg, ricotta cheese, Parmesan cheese and
parsley flakes, and set aside. Spray crock pot with cooking oil.
Layer in a 5 to 6 quart crock pot 4 noodles, broken into pieces to
fit. Spread half the ricotta cheese mixture over noodles. Top with
1/4 of meat mixture and 1/4 of shredded cheese. Top with 4 noodles,
remaining cheese mixture, 1/4 of meat mixture and 1/4 shredded
cheese. Add remaining 4 noodles and remaining meat mixture. Cover
and cook on low setting for 4 to 7 hours. About 10 minutes before
serving, sprinkle with remaining shredded cheese. Cover and let
stand 10 minutes or until cheese is
melted.
Notes: I created this dish, so that
my family could enjoy lasagna after a long day away from
home.
Crock-Pot
Recipes