Although this dish below looks yummy our family didn't really care for it. It was a little too dry and we're not big "Velveeta in casserole" fans.
If you think the dish sounds good, please, give it a try. You may want to add another jar of spaghetti sauce. That would make it less lasagna-like, but would also moisten the dish. So far I haven't found a crockpot lasagna that my family likes. If you have a good recipe, please share!
*Ha, you may laugh at me. I didn't measure out the noodles when I made this. I just cooked up a bag-full and put it in. Measuring might have made the difference in dry/moist. Who knows. I'm just a home cook, y'all.
Egg Noodle Lasagna
6 1/2 C uncooked wide egg noodles
3 T. butter or margarine
1 1/2 lbs. ground beef
2 1/4 C spaghetti sauce
6 oz. process cheese (Velveeta), cubed
3 C. (12 oz.) shredded mozzarella cheese
Cook noodles according to package directions; drain. Add butter and toss to coat. In a skillet, cook beef over medium heat until no longer pink; drain. Spread a fourth of the spaghetti sauce in an ungreased 5-qt. slow cooker. Layer with a third of the noodles, a third of the beef, a third of the remaining sauce and a third of the cheeses. Repeat layers twice.
Cover and cook on low for 4 hours or until cheese is melted and lasagna is heated through.
Serving: 12-16 servings
Recipe Given By: Taste of Home
Week 551 Weekly Menu
1 day ago