YummyMummyClub.ca and W Dish have teamed up to deliver you must-make, slow cooker recipes that’ll catapult you out of your cold weather recipe rut! Did you know you can cook lasagna in your crock pot? Yes you can. Watch how it’s done in the video!
W Dish proudly partners with YummyMummyClub.ca to bring you stories by mom for moms. Pop by and join the conversation at YMC where busy moms spill it, because motherhood is messy.
Original recipe by YMC’s Gav Martell.
Ingredients
1 tbsp olive oil
1 lb lean ground beef or 1/2 lb veggie ground round
1/2 teaspon salt
1/4 teaspoon black pepper
1 pinch fennel seeds, crushed
3 cups spaghetti sauce
2 cups water
1 lb ricotta cheese
2 tablespoons chopped fresh flat leaf parsley
Kosher salt and freshly ground pepper, to taste
1 box (about 18) lasagna noodles *
4 cups mozzarella cheese, grated
1/2 cup Parmigiano-Reggiano cheese, finely grated
Directions
Heat olive oil in a pot over medium heat. Add the fennel, give it a stir to flavour the oil then add the beef, salt and pepper and cook, until the meat is browned, about 10 minutes. Add the tomato sauce and water and bring to a simmer.
In another bowl combine the ricotta, parsley, salt and pepper. Set aside.
Spread a thin layer of the sauce on the bottom of the slow-cooker. Cover the sauce with a single layer of uncooked lasagna noodles, breaking the noodles as needed to fit. Spread about 1/4 of the ricotta mixture over the noodles. Top with a thin layer of the sauce, then sprinkle with about 1/4 of the mozzarella and Parmigiano-Reggiano. Repeat the layering 3 or 4 times. This will differ depending on the size of your crockpot. Top with a final layer of noodles, sauce and a sprinkling of mozzarella and Parmigiano-Reggiano.
Cover and cook on low until cooked through, about 4 hours.
* Use regular lasagna noodles. Do NOT use no-cook noodles.
Printer-friendly version