Tempt My Tummy Tuesday: Crock-pot Lasagne!

 Lasagne was something that my mom would make, and it was delicious!  It was one of my favorite things that she would make.  I, however, did not inherit her lasagne-making genes.  After she died last year, her lasagne was one of the many things I missed, so I had to learn to make my own.  Then, I discovered the crock-pot lasagne!  It's definitely not made the same way, but the taste is almost identical.  And this recipe is WAY simpler than making it in the oven!  Here's what you need...

•  lb Fried and Drain Ground Beef (I use 1/2 lb, and you could use sausage or turkey instead)
• 1-24 oz jar Spaghetti Sauce (I used Newman's Own Marinara, and it was really tasty)
• 1 c Water
• 1-15 oz container Ricotta Cheese (I got mine from ALDI)
• 1/4 c Grated Parmesan Cheese (I used shredded from ALDI as well)
• 1 Egg
• 2 tbsp Fresh Parsley (I just sprinkled some dried in)
• 6 Uncooked Lasagne Noodles (I used more, and I also got these from ALDI $0.99 a box)
• About 7 oz Shredded Mozzarella Cheese 

1. Mix together beef, water, and spaghetti sauce in one bowl.
2. Mix together ricotta, 1 1/2 c mozzarella, 2 tbsp Parmesan, 1 egg, and parsley in another bowl, until well blended.
3. Spray crock-pot with cooking spray.  Spoon 1 c sauce into crock-pot, top with layers of half of the noodles (broken to fit), and cheese.  Cover with 2 c of sauce.  Repeat layers, ending with sauce, and top with remaining mozzarella.  (I deviated from this and made 4 layers instead of just 2, using extra noodles and dividing the cheese and sauce up into 4's as well, but it's up to you).
4. Cook on low 4-6 hours.  (Mine was on for about 8 hours, and it did start to get a little black on the top edge on one side, but it was drier, as if you made it in the oven, and not soupy like the last time I made it in the crock-pot.  But, again, it's up to you and how you like your lasagne.)

   
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