April 19th, 2012
By Paula Bowman
In a non-stick skillet set over high heat, add 1 tbsp olive oil and mushrooms and cook, stirring often until golden brown, about 5 minutes. Transfer to a large bowl and return skillet to medium heat. Add remaining 1 tbsp olive and onions to skillet and cook until softened, about 4 minutes. Add ground beef and continue to cook, breaking meat up with a wooden spoon, until meat is cooked through and browned, about 5 minutes. Transfer to bowl with mushrooms, add tomato sauce and water and stir well.
In a separate bowl, stir together the ricotta, basil and roasted garlic and season to taste with salt and pepper. Set aside.
Lightly spray or grease the interior of slow cooker with oil. Spread a thin layer of sauce on the bottom of the slow-cooker insert. Cover with a single layer of uncooked lasagna noodles, (about 3 noodles), breaking the noodles as necessary to fit. Spread about 1/4 of the ricotta mixture over the noodles. Top with about 1 1/2-cups of tomato sauce; sprinkle with about ¾ cup of mozzarella. Repeat the layering three more times, starting with the noodles and ending with a final layer with mozzarella. Sprinkle with Parmesan cheese.
Transfer slow cooker insert to base, cover the top of the slow cooker with a double layer of paper towels and place the lid on top. Cook on low according to the manufacturer’s instructions until the noodles are tender and cooked through, about 31/2 hours. Let the lasagna rest for 10 minutes before serving. Garnish with additional Parmesan cheese, if desired for serving.