{Hubby's second helping means that his "it's good" is actually a "this is FANTASTIC" (he had 3 helpings for the record)}
{Brown meat (the green stuff is garlic scapes)}
{Making cheesy filling with cottage cheese instead of ricotta the night before}
{Cheesy goodness!}
{Making meat sauce the night before}
{When layering, start AND end with meat sauce}
{Meat sauce, noodles, cheese filling, and repeat}
{Ending with meat sauce}
{Side view of finished lasagna}
{My first of 2 helpings :o) }
Crockpot Lasagna
Makes 6 servings
2 tablespoons olive oil
1 medium onion, diced
5 cloves garlic, minced
1 pound ground beef
2-15 oz cans diced tomatoes, drained
2 cans tomato sauce
1 can tomato paste
1 tablespoon dried basil
1 tablespoon dried oregano
1 pound cottage cheese
1 package Italian cheeses (about 2 cups), divided
1/4 cup Parmesan cheese, grated
1 egg
1 tablespoon dried parsley
6 regular lasagna noodles, uncooked
- Heat olive oil in a large pan; add onions and garlic cooking until translucent.
- Add beef and cook through.
- Add tomato products, basil, and oregano, stirring to combine; simmer sauce for 30-40 minutes. (If you want to use a 24 oz jar of premade spaghetti sauce, just add to meat)
- Mix cottage cheese, Parmesan cheese, egg, parsley, and 1 1/2 cups Italian cheeses together until combined.
- In a crockpot, place 1/3 of meat sauce on the bottom, and then top with 3 lasagna noodles, broken to fit. Spoon 1/2 of cheese mixture onto noodles. Repeat layers ending with meat sauce.
- Cook for 6-8 hours on low. Watch the noodles because they can get overdone and be mushy.
- Serve lasagna with sprinkling of remainin Italian cheese.
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