Lasagna (Slow Cooker or Oven)
Serves 6 · Cook Oven: 1 hr covered + 15 min uncovered. Slow cooker: 4–6 hrs on low · Oven 350°F
Ingredients
- 1 lb ground beef, very lean
- 1 onion, small, chopped
- 1 clove garlic, minced
- mushrooms, if desired (optional)
- 28 oz crushed tomatoes, canned
- 15 oz tomato sauce, 15 oz can
- 1 tsp salt
- 1 tsp dried oregano
- 1/2 tsp dried basil
- red pepper flakes
- 1 shot dry red wine
- 1 cup ricotta cheese, low-fat
- 1 1/2 cup shredded mozzarella
- 1 egg, if desired (optional)
- 6 no-boil lasagna noodles
- 1/2 cup shredded parmesan
Directions
Heat a large nonstick skillet over med-high heat. Add beef, onion, garlic, and mushrooms if desired. Cook 5–7 min.
Stir in crushed tomatoes, tomato sauce, salt, oregano, basil & red pepper flakes. Simmer 5 min.
In med bowl, stir together ricotta & 1 c. mozz. Add an egg if desired.
Layer in pan starting w/ beef, 2 noodles, cheese, repeat, finish w/ beef layer. Or layer in crockpot.
If using slow cooker: cook on low 4–6 hrs (front of card: “or slow cooker on low for 8 hrs”). Remove cover, turn off heat & top w/ cheese. Cover & set aside until cheese melts.
If using oven (350°): cover & bake for 1 hr covered. Top w/ remaining cheese & bake 15 min uncovered.
Let set 10 min before cutting.
The original card
Transcription notes
- No name on the card ("From the Kitchen of" is blank).
- Pink ink is faded. A word before "ricotta" is crossed out and "LF" (low-fat) written above.
- "Shredded mozz" and "shredded parm" are partly scribbled; read as mozzarella and parmesan.
- Slow-cooker time conflicts: the front says "low for 8 hrs", the back says "low 4–6 hrs".
- Mushrooms, red pepper flakes, and egg are only in the directions; added to the ingredient list here.
- The red wine is listed but never mentioned in the directions. Presumably it goes into the sauce.