Make It Monday

It has been down in the 30's the last couple of nights here in GA. Very unusual for October! The weekend was quite a chilly one to say the least! Actually, all of last week was kind of cool & dreary. This kind of weather makes me want to stay in and....cook! Or bake! Does this Fall weather do that to anyone else?

Last week I tried a new recipe from the latest Kraft magazine, Crock Pot Lasagna. It was very good so I decided to share!

Prep Time:

15 min

Total Time:

4-6 hr 15 min

Makes:

8 servings

What You Need!

1 lb. ground beef

1 jar (26 oz.) spaghetti sauce

1 cup water

1 container (15 oz.) Ricotta Cheese

1 pkg. (7 oz.) Shredded Mozzarella Cheese, divided

1/4 cup Grated Parmesan Cheese, divided

1 egg

2 Tbsp. chopped fresh parsley(I did not add this)

6 lasagna noodles, uncooked

Make It!

BROWN meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1-1/2 cups mozzarella, 2 Tbsp. Parmesan, egg and parsley.

SPOON 1 cup meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit; and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit; cheese mixture and meat sauce. Cover with lid.

COOK on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.

I cooked mine 4 hours and it was done. I served it w/ salad & Italian bread. I sliced the bread, buttered it, wrapped it in foil, & placed it in a 350 degree oven for 20 minutes or so. Till it was crusty on top & warm & the butter melted.
If you make it, let me know what you think! :)

Another tasty tip: Did you know you can email this to post to a friend by clicking on the small white envelope below?