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Wednesday, October 9, 2013

I am definetely going to try this for Saturday's Dinner!  It looks so easy, and I love that I can add Kale to this recipe and/or use fresh produce!  Yeah! I got this from a fellow blogger at the The Simple Dollar!

It only take 4 hours to cook, so he recommends using an outlet timer if you can't be home to start it at the appropriate time.  I would have never thought to use one for the crock pot.  Such a great idea!

Crock Pot Lasagna

What You Need:

2 28 oz. cans of diced tomatoes (drained) or about three and a half pounds of fresh tomatoes
3 garlic cloves, chopped into a near-paste
3 tablespoons oregano
15 ounces ricotta cheese
1 bunch Swiss chard or kale, chopped with stems removed
1/2 cup grated Parmesan cheese
2 cups mozzarella cheese
8 ounces lasagna noodles, uncooked – not “no bake” noodles
(optional) 1 lb. ground beef and one small onion, chopped

What You Do:
1. If you’re using ground beef, cook the ground beef and onion together in a skillet until the ground beef is done. You can add half the oregano and garlic here, if desired.
2. In a bowl, combine tomatoes, garlic, oregano, and a dash of salt and pepper – call it “tomato mix.” In another bowl, combine all of the cheeses except the mozzarella – call it “cheese mix.”
3. At this point, you’re just going to layer the stuff into the slow cooker. Start with the tomato mixture and layer as desired. I suggest using all of the mixes in thirds so you can make three layers out of them. With the noodles, break them to fit and make a single layer out of them as one of the layers. Make sure that you have a layer of mozzarella on top. One good way to do it would be to have a layer of tomato mix, a layer of noodles, a layer of cheese mix, a layer of greens, a layer of meat, and a layer of mozzarella, then repeat this whole thing twice.
4. Put the slow cooker on low for four hours. If you’re going to be gone for more than four hours, use an outlet timer.

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