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Crock Pot Lasagna-Recipe/Day #107 Recipe

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This recipe for Crock Pot Lasagna-Recipe/Day #107 is from Military Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
16 oz (1 lb) ground beef, 96 % lean
2 cup eggplant, diced (no need to peel it) (I use this sometimes and sometimes I omit it)
1 jar low-sodium marinara sauce
1/4 tsp red pepper flakes
2 tsp dried thyme
1 1/4 cup water
15 oz. ricotta cheese, part skim
1 Tbsp parsley chopped
1/4 cup egg substitute(or 1 egg white)
1 cup shredded Italian blend cheese-If you can't find the Italian five-cheese blend, mozzarella will work just fine.
6 lasagna noodles, dried, no boil variety
Directions:
Directions:
Brown the ground beef in a skillet over moderate heat; drain any excess fat. Stir in red pepper flakes, thyme, tomato sauce, eggplant, and water. In a bowl combine the egg substitute, ricotta, Italian cheese blend, and parsley. Place enough meat sauce to cover the bottom of slow cooker. Top with 2-3 noodles, broken to cover the meat sauce. Repeat layer. Top second layer with cheese mixture and finish with a top layer of the meat mixture. Cover and set slow cooker on low. Cook for 3 1/2 to 4 hours.
Personal Notes:
Personal Notes:
Important: Cooking time should not exceed 4 hours. This is not an "all day" slow cooker meal.

 

 

 

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