I’m always looking for ways to make shopping easier. Whenever I go to the store, I always start off with a list. By the time I’m finished shopping, I have an overflowing cart of more groceries than I need. I think this is likely because I don’t always plan out meals for the week. Sometimes I do. And I must say, that the times I do, my grocery bill tends to be a little bit cheaper. I also agree with the statement “Don’t go grocery shopping hungry.” Boy, have I walked out of the store with some weird, junk food.
I came across a planning mom’s webpage. Instead of planning for a week of meals, she plans for an entire month. She spends a couple days making the meals then freezes them. Great for quick simple meals. The only downfall I see is that you’re repeating meals at least twice a month. My husband likes to point out when we eat a meal too much. I can’t help that sloppy Joes are so easy 
. However, I did find a few recipes on her site that looked easy and yummy.
Slow-Cooker Lasagna
Source: Greater Things
- 1 lb. lean ground beef
- 1 jar spaghetti sauce
- 1 c. water
- 1 15 oz. container of ricotta cheese
- 1 pkg. Kraft Italian Cheese (approx. 2 cups)
- 1/4 c. grated parmesan cheese
- 1 egg
- 2 tbsp. parsley
- 6 lasagna noodles, uncooked
- Brown meat in large skillet; drain. Stir in spaghetti sauce and water.
- Mix ricotta, 1-1/2 cup mozzarella, 2 Tbsp. parmesan, egg and parsley in a medium sized bowl.
- Spoon 1 cup meat sauce into slow cooker; top with layers of half each of the noodles (3 noodles broken up per layer), 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 4-6 hours or until liquid is absorbed.
- Sprinkle with remaining cheese; let stand, covered, 10 min. or until melted.
Yum!
Half left over
Conclusion: This was so easy and delicious. I hate cooking lasagna noodles. I find it to be a lot of extra work to have to bake the lasagna in the oven again. I know, I’m a little lazy. Usually I just buy the oven-ready lasagna. Now this recipe makes cooking lasagna even easier! I loved how it skips boiling the noodles. Just layer and leave to cook. Next time I will add more veggies to the recipe, like bell pepper, onion, black olives, and maybe some garlic. Just one warning though, if you like a perfectly layered lasagna this is not the recipe for you. Even though it’s a little messy on your plate, it still tastes great!
Posted under Recipes
This post was written by dpelster@kwwl.com on February 6, 2013
Thanks for the heads up as I like a layered lasagna. I’m sure it’s good but not for me.
However, THANK YOU for sharing your recipes.
Love it!
This does sound good. I never cook my lasanga noodles before I make it. I find by not cooking the noodles, the lasanga is firmer and isn’t so soggy. I use the regular lasanga noodles when I make it and don’t buy the pre-cooked ones.
I make something similar to this in the oven because I, too, don’t like to cook the noodles beforehand. The biggest difference is that my recipe calls fro 8 noodles and only 1/4 cup water. Like yours, it is SUPER easy and yummy!