Crockin’ Lasagna
The Crockin’ Girls
This recipe was featured in Crockin’ Up a Storm.
2 pounds ground beef
2 jars (24 ounces each) marinara sauce
2 pounds ricotta cheese
3 to 4 cups shredded mozzarella
1 egg, beaten
Italian seasoning, to taste
1 box (1 pound) uncooked lasagna noodles
2 to 3 handfuls (about 4 ounces) fresh baby spinach
- Brown ground beef and drain and add marinara. Allow to simmer 20 minutes. While sauce simmers, combine ricotta, mozzarella, egg and seasoning in a bowl.
- Reserve two cups sauce and 1 cup ricotta mixture.
- Coat inside of slow cooker with cooking spray.
- Layer ingredients, starting with a layer of meat sauce, then noodles (breaking them up as necessary), then ricotta mixture, then spinach.
- Repeat layers, then top with reserved meat sauce and ricotta mixture.
- Cook on low for 3 hours. Any longer could lead noodles to be overcooked.
Servings: 12. Serving size: 1 1/2 cups. Per serving: 594 calories, 34.8 g protein, 26.8 g fat, 45.2 g carbohydrates, 6.4 g dietary fiber, 655 mg sodium, 8 g sugars, 122 mg cholesterol
