Sunday, October 17, 2010

Mindy's Slow Cooker Lasagne

Christy here....Last Sunday was a day that should go down in history. And as a matter of fact, I'll bet, in some history book, some where, it did.

You see, last Sunday, I cooked.

Cooked, as in, prepared a meal.

Yes... thank you, thank you. I agree, it was an experience that went deeper than simply throwing something into the microwave. It was more than chicken nuggets. Went beyond the preparations of Macaroni and Cheese (the Kraft, boxed kind).

I made.... Mindy Obehaus' Slow Cooker Lasagne.

Mindy may have adapted the recipe from a Southern Living Magazine. Here's how it all started... an email floated between the FAITH Girls about Macaroni and Cheese... the homemade kind that my husband doesn't like... Yes, weird. I know. Anywho, this email went around a while ago, maybe as long as a year ago, I can't recall exactly... but all I can say for sure is that I've been thinking of this lasagne for a while... It's good. Try it, especially if you are like me and barely have time to sleep. This is the recipe for you...

Slow Cooker Lasagne (with Mindy's comments)

1# lean ground beef (sometimes I'll use turkey sweet italian sausage)
1 t dried italian seasoning (nevermind if you use the sausage)
1 (24-28 oz) jar spaghetti sauce (I used Prego, but use whatever brand you like; they recommend a garden style)...
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1/3 C water (since my jar of sauce was 24 oz. I used 2/3 C, but should have added a tad more)
8 lasagne noodles, uncooked
1 (4.5 oz) can/jar mushrooms
1 (15 oz) carton ricotta cheese
2 C shredded part skim mozzarella cheese, divided

Cook meat and italian seasoning until brown. Drain. Combine spaghetti sauce and water in a small bowl.
Place 4 uncooked noodles (I usually break mine in half) in bottom of a lightly greased 5 qt. slow cooker. Layer with half each of beef mixture, sauce mixture, and mushrooms.
Spread ricotta over mushrooms. Sprinkle with 1 C mozzarella. Layer with remaining noodles, meat, sauce, mushrooms, and mozzarella.
Cover and cook on high one hour. Reduce heat and cook on low five hours (though I've turned mine off at four hours and left it sitting for the last hour).
I don't recommend the finely shredded cheese. It melts too quickly and makes the entire top crusty. But it's delicious.

Yes, it really is delicious.   Do you have a recipe to share?


  1. Even though this was a momentous occasion, I know your family more than appreciated it. The dish I make that everyone always asks for the recipe is baked Mac and cheese. Yes, the homemade kind- sorry, Billy. My MIL gave me the basic recipe she used and I've tweaked it over the years so that everyone comments they've never had mac and cheese like it and everyone usually loves it. I'm on my iPod but I'd be happy to email anyone the recipe who wants it.

  2. Christy--yeah for you! I LOVE making lasagna but have never made it in the crock-pot.
    The coolest recipe I've found recently is this:

    Pour 1 can of any type pie filling you like into the crock-pot.
    Pour one white or yellow cake mix on top of it. Yes, the cake mix is dry. Don't stir.
    Drizzle a melted stick of butter over it.
    cook for 3-4 hours. I cook mine 2 on high then 2 on low. It depends on how your cooker cooks. I've had different people tell me different things.
    This makes an amazing cobbler.

  3. Yummilicious on these! I'm so going to try them. I posted my tomato photo on facebook, but here's the recipe.

    Beef steak tomatoes, sliced thick
    chop fresh basil and sprinkle generously over the tomatoes.
    Drizzle olive oil over tomatoes.
    Drizzle balsamic vinegar over all.
    Sprinkle with sea salt.
    Sprinkle with cracked pepper.

    Let sit in fridge for 2 hours to meld flavors and serve.


  4. Dianna, send me your mac and cheese recipe :-) I like trying everyone's. Missy and Lindi shared theirs with me and it's really good. So I am having fun trying these.

  5. Yes, Dianna, please share your mac & cheese recipe.

    Thanks Angie and Lindi - these sound great. My sweet tooth is especially curious about the cobbler in a crockpot. Yum! And the Beef Steak Tomatoes make my mouth water!

  6. Yay, Christy. I know the family was excited. I bet you got lots of kudos, and with not so much effort:-) I'm glad you liked it.
    Dianna, I'll be looking for that recipe too.
    Lindi, I've done that same recipe in the oven, in a cast iron dutch oven over coals, but never in the crock pot. I'll have to remember that.
    Angie, you know that's some good eatin.

  7. Here's the recipe ladies. Better late than never, huh?

    Dianna’s Baked Macaroni & Cheese
    16 oz. elbow macaroni, cooked
    16 oz. cheddar cheese, shredded
    8 oz. mozzarella cheese, shredded
    2-3 12oz. cans evaporated milk
    5-6 eggs
    2 T flour
    salt and pepper to taste

    Mix all ingredients in a large mixing bowl. (The mixture’s consistency should be that of soup. If it’s not “soupy” then add more evaporated milk.) Pour mixture into a greased 13x9 in pan. Bake at 350° for 45-60 minutes or until brown on top.

    For a smaller pan of Mac N Cheese use the following ingredients:
    8 oz. macaroni, cooked
    8 oz. cheddar cheese, shredded
    8 oz. mozzarella cheese, shredded
    1-2 12 oz. cans of evaporated milk
    3-4 eggs
    1 T flour
    salt and pepper to taste

    Use a casserole dish instead of a 13x9 in pan.

    **Do not let the mixture sit overnight before cooking. The macaroni will absorb the milk and the dish will then be dry and possibly overcook.