Tonight's supper was lasagna that I made in the slow cooker. It was the first time for me to make this particular recipe. It was really easy and tasted good. I have to admit it's not quite as good as The Pioneer Woman's best lasagna ever, but much easier because it can simmer all day while you're busy. :)
This recipe came from one of my favorite cookbooks from Gooseberry Patch, Harvest Kitchen.
1 lb. ground beef, browned and drained
1 t. Italian seasoning
8 lasagna noodles, uncooked and broken into thirds
28 oz. jar spaghetti sauce
1/3 c. water
Optional: 4 oz. can sliced mushrooms, drained
15 oz. container ricotta cheese
8 oz. pkg. shredded mozzarella cheese
Combine ground beef and Italian seasoning. Arrange half the lasagna noodles in a greased slow cooker. Spread half the ground beef mixture over noodles. top with half each of remaining ingredients. Repeat layering process. Cover and cook for 5 hours on low setting. Serves 10 (well, in my house it serves 6).
Notice the handle (or lack thereof) on the lid of my crock pot. It's been that way for years, but since the crock pot works just fine I limp along without a handle.
Make an easy meal by adding some garlic bread and a salad.