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Thursday, 30 January 2014

How many times have you gone to a friend's house for dinner and when the entree comes out to the dining room, it is a great-looking lasagna that looks as if someone had spent hours slaving over.

The last time someone checked, it seems like every time and you know that when your friends come over to your home for dinner, they will be expecting something as good. Well, you can have exactly that type of lasagna dinner and all it will take is about 15 minutes to half-an-hour in the late morning and your can relax for the rest of the day.

In fact, this is probably one of the easiest and best lasagna recipes you are likely to use and, best of all, your friends will think you spent all day making it.

The Basics
Here are the basics you will need to create what is actually a "slow-cooker" masterpiece.

  • One pound -- 16 ounces -- of groundbeef
  • 1/2-cup of diced white onion
  • 1 teaspoonfull of minced garlic
  • 1 24-ounce of spaghetti sauce
  • 15 ounces of ricotta cheese
  • 2 cups of mozzarella
  • 1/4-cup of grated parmesan cheese
  • 1 whole egg
  • 2 tablespoons of fresh parsely or 2 teaspoons of dried parsley
  • 6 uncooked lasagna noodles
Preparing the lasagna. Don't rush
Do not try to rush this process as it works best if you follow instructions. Never try to rush things by working on high heat. This recipe works best with a 4 to 6 quart slow cooker.
  1. Brown the beef, egg and onion in a large skillet
  2. Add the garlic and cook for 1 minute than then drain
  3. Add the spaghetti sauce and water and simmer for about 5 minutes
  4. Mix the ricotta and 1-1/2 cups of mozzarella, 2 tablespoons Parmesan, egg and parsley
  5. Pour 1 cup of the spaghetti sauce into a 4 to 6 quart slow cooker
  6. Place half the lasagna noodles in the slow cooker. If they do not fit break them to fit
  7. Cover the noodles with 2 cups of sauce
  8. Top the sauce with the remaining noodles. Again, if the noodles do not fit, break them to fit
  9. Cover with the mozzarella cheese
  10. Cook on low for 4 to 5 hours or until the noodles are soft
  11. Sprinkle the top with remaining cheese mixture
  12. Cover with slow cooker with the lid to melt the cheese and let it sit for 10 minutes before you serve
  13. Do not try to hurry things

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Posted by michael bernard on 09:25  No comments »


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