Tuesday, September 25, 2018

"Tasty Tuesday" @ Raider Country's Wine & Dine...September 25, 2018 (Crock-Pot Lasagnai)

Raider Country Does Not Own Certain Content Posted Here You May View The Disclaimer In Our SideBar Section


"Tasty Tuesday" Tries to bring you
"Quick & Economical"
Appetizers..Dinners..Deserts..& Cocktails
to "YOUR PLACE"
(Check out our 'Thirsty Thursday' & 'Frying Friday' too)
Today's Suggestion

Crock-Pot Lasagna

Crock-Pot Lasagna Vertical 


YIELDS:8 - 10
PREP TIME:0 HOURS 30 MINS

TOTAL TIME:4 HOURS 30 MINS


INGREDIENTS
box lasagna noodles, unboiled
1 tbsp. 
olive oil
1/2 
onion, chopped
garlic cloves, minced
1 lb. 
ground beef
1 tsp. 
Italian seasoning
3 1/2 c. 
marinara sauce, divided
kosher salt
Freshly ground black pepper
16 oz. 
whole milk ricotta
1/4 c. 
freshly grated Parmesan, plus more for garnish
1/4 c. 
chopped parsley, plus more for garnish
4 1/2 c. 
shredded mozzarella
DIRECTIONS
In a large skillet over medium heat, heat oil. Add onions and cook until translucent, 3-4 minutes. Add garlic and cook until fragrant, 1 minute. Add beef and season with salt, pepper and Italian seasoning. Cook until no pink remains and add 3 cups of the marinara, stirring to combine and cooking 2-3 minutes more.
In a large bowl, combine ricotta with parmesan and parsley. Season with salt and pepper and stir until fully incorporated.
Grease the bowl of your slow cooker with a nonstick cooking spray. Using the remaining marinara, spread a thin layer on the bottom of the crock pot. Next add a layer of noodles (you’ll have to break some to make them fit) a layer of meat mixture, a layer of mozzarella, and a layer of ricotta. Repeat until all ingredients are used up, ending with mozzarella. Cover and cook on low for 4 to 5 hours.
Garnish with more parmesan and parsley and serve.

No comments:

Post a Comment