Mar 16, 2011
This was a decent starter recipe, but definitely needs some changes. I agree that you should mix in some italian sausage because the beef just gets waaay too dry otherwise. Conversely, you could brown the beef but not too much, just enough to make it manageable, and then let it finish cooking in the slow cooker (but adding fully cooked beef and cooking four hours is not a good idea!) I used a half cup of water to avoid it getting soggy but to allow for moisture enough to cook the noodles. Also increased the amount of sauce to allow for more moisture, esp since i reduced the water amount. Used more cheese too cuz i like it cheesy. Honestly the appeal of this recipe is the joy of having lasagne without having to stick it in the over and wait an hour or more to eat it after a full days' work, however prep-wise it's just as easy to make a real lasagne, and you can get those ready to use noodles so you don't have to cook them in advance. I recommend this recipe for working families who want a lasagne but don't want to have to wait til after you've popped on in the oven. Also you'll want to pam your slow cooker to avoid sticking, and do NOT do anything higher than low or it'll burn baby burn. Oh yeah, and of course you need more spices. I used basil, oregano, and garlic.
—JenLRhodes09
