Here in North Iowa it's still in the 60's and pouring rain...
I refuse to turn my heater back on though, so Mother Nature better cooperate pretty soon.
Today I whipped this meal together with my 17 year old daughter. Having your children help you in the kitchen gives them a better idea of where the actual end result originated from. They are also excited to be a part of the prep and really look forward to eating it!
And, I am trying to give her a few easy recipes to add to her basic arsenal when she leaves for college next year. I want her to be able to survive on more than ramen, mac n cheese or quesadillas.
It came out much better than I even anticipated.
I did set aside 1/2 cup of the Mozzarella cheese and sprinkled that all over the last 5 minutes. I also found that if you let it set for about 10-15 minutes, uncovered, it is much easier to cut and serve.
1 lb. lean ground beef
1 24 oz jar or can of Marinara sauce
1 28 oz can of whole tomatoes-pureed in the blender or with a stick blender
1 tsp Italian seasoning
1 tsp garlic powder
2 cups ricotta or cottage cheese
3 cups Mozzarella shredded cheese-divided
- Spray the interior crock of a slow cooker with non stick spray.
- In a large sauce pan, brown and crumble beef. Add in marinara sauce, seasonings and the tomatoes.
- Cook and simmer for 5 minutes.
- Combine the ricotta and 2 1/2 cups of the cheese in a bowl.
- Ladle 1/4 of the sauce onto the bottom of the crock.
- Cover with lasagna noodles, braking them up if needed.
- Dollop all over with 1/3 of the ricotta mixture.
- Continue with 2 more layers ending with sauce
- Cover and cook on low for 4-5 hours.
- 5 minutes before serving sprinkle with the remaining 1/2 cup of cheese and cover to melt.
This recipe is shared on My Link Parties