Thursday, September 15, 2011

Crock-Pot Lasagna

What could be easier than cooking with your crock pot? You pretty much cook your beef and then assemble the layers in your crock pot and 'set it and forget it.' Super easy and super delicious lasagna! Best part of it is it's made using alfredo instead of ricotta.. YUM!

1 lb. lean ground beef
1 can (26-28oz) tomato paste
1 can (8oz) no-salt-added tomato sauce
1/2pkg (about 8) no-boil lasagna noodles
1 jar (1 lb.) alfredo sauce
3 cups (12oz) shredded mozzarella cheese
1/4 cup grated parmesian cheese

1. Brown beef in skillet over medium-high heat until cooked all the way through. Drain grease.
2. Spray slow-cooker with olive oil spray and spread 3/4cup tomato paste sauce on the bottom.
3. Add tomato paste, tomato sauce and browned meat in a bowl and combine.
4. Layer noodles on top of the tomato paste then add 1/3 alfredo sauce, 1/3 mozzarella cheese and top with the paste/sauce/meat mixture and keep doing these layers until all ingredients are used.
5. Sprinkle the grated pamesian cheese on top.
6. Cook on low setting 3.5-4 hours.

Tip: After the lasagna is finished cooking, let it set in the crock pot for about 45 minutes for everything to settle or it'll be a sloppy mess if you try to get it out before it's ready.

Eat and ENJOY!

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