So this is what's going on. Sloppy Joes, in LASAGNA FORM, in the slow cooker. Bam.
Slow cooking in the summertime is the way to GO, yo. No hot muthah oven blasting your house to sky high temps. No hair collapsing when you open the oven door due to the devil whipping his tail around on it.
(I have no idea.)
This is so easy. You prep your Joe mix in a pan, then slide it between some no-boil noodles, top the whole thing with an obnoxious amount of shredded cheddar and push "go".
Walk away for hours. Watch some TELE. Do some gardening. Take a nap. Who cares. It's your life.
The good news is you don't have to fix your hair. Because you remember the whole devil thing? He's not here because you're not using the ove– never mind.
Let's get sloppy!
Start by browning some beef. I used 85/15, so I needed to drain mine a bit. But if you're using a leaner beef, no need to drain.
Then sauté some veggies! I chose carrots, garlic, green and red bell pepper. Never hurts to bump up a meaty dish with some vegeroos. (Don't tell anyone I said vegeroos.)
Then add your tomato goodness. We have tomato paste, ketchup, a lil' bit of Worcestershire sauce, and some Muir Glen diced tomatoes. Fire-roasted, baby.
In a slow cooker, spread a little of the beef mixture across the bottom. I took a picture and (apparently) accidentally deleted it! And then my babies started crying and blah blah.
Layer with some no-boil lasagna noodles (if you need to break them up to fit the pot, that's totally fine), more meat, more noodles, more meat, more noodles and more meat.
Oh here's another layery shot! Thought I deleted more. Huh. Add cheese between the layers, too, if you want. It's your lasagna.
And all the cheese.
This is after 3-ish hours in the slow cooker. I wanted the cheese to get good and melted, but not burned. The edges will brown up a bit, but I love that! That's flavor, man.
Good grief. I'm going back for more.
Bev says this is the good life. For more musings, visit her blog Bev Cooks and her Tablespoon profile.