I’ve come to the conclusion that moving houses is the fastest way to tell whether or not you are a hoarder.
In fact, I came up with a quick way to tell whether or not you have a problem. It pretty much comes down to the following:
Do you have 6 halfway-used tubes of bengay?
Do you have tubs of dental wax, even though you haven’t worn braces since high school?
Do you own every piece of exercise equipment that ever appeared in an infomercial?
If so, your name may be Jasmine and you may be a hoarder.
We’ve spent the last few weeks packing up our house and moved over the holiday weekend. Because it’s been a little crazy, we’ve tried to minimize the amount of cooking we do (we even tried Blue Apron for two weeks!), and this Crockpot Lasagna recipe from Gimme Some Oven seriously hit the spot.
I have to admit I was skeptical. I’d seen versions of this before, but found it hard to believe the result would taste just like lasagna, and not like soup! The noodles were perfectly cooked and the dish was hearty and flavorful. I do suggest investing in a good pasta sauce or making a homemade one yourself (see here). Layer cooked ground beef or sausage with noodles, sauce, spinach, and ricotta and mozzarella cheese and in about 6 hours you’ll have a wonderful Italian dish with minimal effort!
- 1 lb ground Italian sausage or ground beef
- 2 (24-ounce) jars of good-quality Italian pasta sauce
- 16 uncooked no-boil lasagna noodles
- 32 ounces part-skim ricotta cheese
- 2 cups shredded Mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups chopped fresh baby spinach
- 1/4 cup finely-chopped fresh basil
- Add the ground Italian sausage or ground beef to a large saute pan, and cook over medium-high heat until browned and cooked through, using a large spoon to stir and break up the meat into small crumbles as it cooks. Remove from heat and drain off any excess grease. Set aside.
- Spread 1 1/2 cups pasta sauce evenly along the bottom of the slow cooker.
- Layer about 4 lasagna noodles -- breaking them into smaller pieces as needed to fit -- evenly over the sauce to cover the bottom of the slow cooker.
- Layer about 1/3 of the ricotta cheese (a little over 1 cup) evenly on top of the noodles. (It's totally ok if it's messy and uneven!)
- Sprinkle 1/2 cup of the shredded Mozzarella cheese and 2 Tablespoons of the Parmesan cheese in an even layer on top of the ricotta.
- Layer about 1/3 of the cooked ground meat in an even layer on top of the cheeses.
- Layer about 1/3 of the chopped spinach in an even layer on top of the ground meat.
- Layer 1 cup of pasta sauce in an even layer on top of the spinach.
- Repeat with another layer of noodles, ricotta, Mozzarella/Parmesan, ground meat, spinach, and sauce. Then repeat with another layer of noodles, ricotta, Mozzarella/Parmesan, ground meat, spinach, and sauce. Then add one more layer of noodles, sauce, and Mozzarella.
- Place the lid on the slow cooker and cook on high for 3-4 hours or on low for 6-8 hours, or until the noodles are tender.
- Turn off the heat, and sprinkle the top of the lasagna evenly with the remaining Parmesan and fresh basil. If you let the lasagna sit and rest for 30 minutes, it will cut into pieces much more easily!