Wednesday, November 3, 2010

Slow Cooker Lasagna

Slow Cooker Lasagna from here

1 box uncooked lasagna noodles
1 1/2 lb ground turkey, cooked and drained
4 cups pasta sauce
1 1/2 cups water
15 oz ricotta cheese
3 cups mozzarella
1/2 cup Parmesan, grated
salt & pepper to taste

Grease the inside of your slow cooker's crock.
Combine cooked beef and pasta sauce. Separately, combine ricotta, 2 cups of mozzarella, and the Parmesan cheese. Salt and pepper this mixture to taste.
Layer in the crock in this order:
First, lay down a small amount of meat & sauce.
Break two noodles in half and press them into the meat sauce.
Dot with some cheese mixture.
Repeat until you run out of something or your crock is full.
Sprinkle with the remaining mozzarella.
Pour two cups of water over the top.
Cover and cook on HIGH one hour, then LOW six hours or until dinner, whichever is later.

Review:This was easy to prepare, I loved that I did not have to cook the noodles, yet I did not like that we could not identity the cheese layer, I think I would rather prepare the lasagna as usually and not in the slow cooker.

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