‘Slow-Cookin’ partners whip up a tasty lasagna

The Crockin’ Girls started by sharing their favorite recipes with family and friends. Now, Nicole Sparks and Jeanna Marwitz are posting new recipes and video demos on their busy website each week and have just released a cookbook.

Find out more at www.crockingirls.com. The new “Slow Cookin’ Companion” (Crockin’ Girls LLC, $32.95) includes some of the favorite down-home, quick recipes from the small-town Texas girls, including this one for Crockin’ Lasagna.

Crockin’ Lasagna

The Crockin’ Girls write: “This incredibly delicious dish is all the rage on our Facebook page, which never stops buzzing with recipe requests.”

2 pounds ground beef

2 jars marinara sauce

2-pound tub ricotta cheese

3 to 4 cups mozzarella cheese

1 egg, beaten

Italian seasoning, to taste

1 package uncooked lasagna noodles

Fresh baby spinach, 2 to 3 handfuls

Nonstick cooking spray

Brown hamburger meat; drain and add marinara sauce. Let simmer for 20 minutes. (You can also make your own marinara sauce.) While the sauce simmers, combine ricotta, mozzarella, egg and Italian seasoning in a bowl; mix well.

Set aside 2 cups meat sauce and 1 cup cheese mixture.

Spray the slow cooker with cooking spray and start your layers of 1) meat sauce, 2) uncooked lasagna noodles, 3) ricotta mixture, and 4) spinach. Repeat layers one more time. Top with remaining meat sauce and cheese.

Cook on low for 3 hours; any longer will overcook the noodles.

Yield: 1 slow-cooker lasagna