On Oct 2, 3:32*am, Jay > wrote:
> Time to share!
> I use mine to do beef dishes, chicken thigh dishes, corned beef etc.
> Looking for some other ideas.
>
> Nothing too fancy or involved, the beauty (for me) of a crock pot is
> that you put in on at 7am before work and enjoy it when you come home.
> My brain is not capable of complex recipes/techniques at 7am!
>
> I want to "throw in" the good stuff and reap the rewards 9 hours later.
================================================== =
Warning: I haven't made this yet but my daughter (who, at 26, is just
now learning to cook!) has. She used "no-boil" lasagna noodles but
the recepie calls for just regular. It "only" takes 4 or 5 hours, but
you could put it on a timer or set it to change to "warm" after 5
hours. Her fiance (the SKINNY one) scarfed down most of it at one
sitting!

Crockpot Lasagna
Ingredients
• 1* pound ground beef or turkey or bulk Italian sausage
• 1* teaspoon dried oregano
• 1/2* teaspoon salt
• 1/4* teaspoon red-pepper flakes
• 1* container (15 ounces) ricotta
• 2* cups (8-ounce package) shredded Italian-blend cheese
• 1* package (10 ounces) frozen chopped spinach, thawed and squeezed
dry
• 12* lasagna noodles (12 ounces), uncooked and broken in half
• 1* jar (26 ounces) chunky pasta sauce with mushrooms and green
pepper
• 1/2* cup water
• * Grated Parmesan (optional)
Directions
1. In nonstick skillet, brown meat over medium-high, breaking up
clumps, until no longer pink, 5 to 7 minutes. Season with oregano,
salt and pepper flakes. Remove from heat.
2. In bowl, mix ricotta, cheese blend and spinach.
3. In oval 5-1/2-quart slow cooker, layer half the noodles,
overlapping as necessary. Spoon on half the meat mixture. Pour on half
the pasta sauce and half the water. Spread half the cheese mixture on
top. Repeat layering.
4. Cover slow cooker; cook on low heat 4-1/2 hours.
5. To serve, cut into 8 equal pieces. Sprinkle with Parmesan cheese,
if desired. Makes 8 servings.

Good luck!
Lynn in Fargo