Crockpot Lasagna

Normally I turn my nose up at recipes, like this one, where I am required to cook something before I put it in the crockpot because, as I've always understood it, crockpots are to be used when you are feeling entirely lazy and not at all in the mood to cook.

This recipe changed my mind about that, because it is SUPERB.

First, brown up a pound of ground beef, one medium onion, and 2 cloves of garlic, and season it with red pepper, salt, pepper, and oregano.  Then add one 28 oz. can of crushed tomatoes (or, if you prefer a chunkier lasagna, diced tomatoes).  Simmer for about 5 minutes, until slightly reduced, then remove from the heat.

In a separate bowl, combine 1 cup of ricotta with half a cup of mozzarella cheese and about 1 tablespoon of parsley.

In the bottom of a crockpot, lay out oven-ready lasagna noodles so they (basically) cover the surface (which often requires breaking the noodles into several ridiculous-looking pieces.  Do your best.).

On top of the noodles, place a thin layer of the beef and tomato mixture, then a good helping of the cheese mixture (basically you're going to want to divide the sauce and the cheese in thirds), then sprinkle with parmesan.

Then more noodles.

Then more sauce and cheese.

And more noodles.  And more sauce and cheese.  You get the idea.  You should have three layers of noodles, sauce, and cheese by the time all is said and done.  Cover, turn your crockpot on low, and let delicious, lasagna-y smells fill your home for the next 4-6 hours.

When all is said and done, the lasagna will be bubbly and thick and delicious . . .

. . . and not very pretty when you spoon it out to eat it.  But tasty nonetheless.  I promise.

Another day, another booty:

Dior via Nordstrom

My shoe choices are becoming as predictable as Arnie's tendency to pick her food up in her mouth and scatter it all over the dining room.