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Wednesday, July 13, 2011

Lasagna Crock-Pot Style

Here is another crock-pot recipe for you to enjoy. I love lasagna but sometimes time gets by me and by the time I am ready to put it together and get going it is too late to have dinner at a reasonable time. This has stopped that! I can get it all put together early and let it cook while I do my busy work and then when it is time to eat where are already ready to go.


  • 1lb Uncooked Lean Ground Beef
  • 1 Small Onion (chopped)
  • 1 Medium Garlic Clove (Minced)
  • 28 oz Can Crushed Tomatoes ($1 off 4 Red Gold Tomatoes)
  • 15 oz Canned Tomato Sauce
  • 1 teaspoon Salt
  • 1 teaspoon dried Oregano
  • 1 teaspoon dried Basil
  • 1 cup part-skim ricotta cheese ($100 off 2 Polly-O Ricotta or Mozzarella Cheese Product)($1.00 of 1 Sorrento Ricotta Cheese, SS 4/10/2011 & SS 6/26/2011)
  • 1 ½ cups part-skim mozzarella cheese, shredded and divided
  • 1 box dry lasagna no-cook noodles
  • ½ cup shredded Parmesan cheese


In a large skillet brown ground beef, small onion and garlic

Make sure to break up beef as it cooks

Stir in tomatoes, tomato sauce, basil, oregano and salt

Simmer 5 minutes

While sauce simmers, mix together, in a bowl, ricotta cheese and 1 cup mozzarella cheese

Spoon 1/3 of the sauce into the bottom of the slow-cooker

Cover meat sauce mixture with lasagna pieces just enough to create a single layer (you may have to break a few of the pieces to make them fit)

Cover with half of the ricotta cheese mixture

Repeat with another layer of meat sauce, noodles, ricotta, and noodles

Top with remaining 1/3 of meat sauce

Cover slow-cooker and cook on low for 4-6 hours

While lasagna cooks mix remaining cheeses together

When lasagna is done, sprinkle top with remaining cheese mixture and put cover back on

When cheese is melted serve

Serves 6

Total average cost of the dish, based on using coupons and buying on sale: $6.50

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