Sunday, October 11, 2009

Crockpot Lasagna

It's time for some crock-pot recipes! Here are a few we've tried recently. This lasagna was pretty good. However, it burned a little at the bottom. Next time I'll keep an eye on the clock (I think it cooked longer than the 4-5 hours recommended) and add a little more liquid around the edges.

Crockpot Lasagna
(adapted from a recipe at RecipeZaar)

1 lb lean ground beef
1 onion, chopped
2 garlic cloves, smashed
1 (28 ounce) can tomato/spaghetti sauce
1 (6 ounce) can tomato paste
1 1/2 teaspoons salt
1 teaspoon dried oregano
16 ounces cottage cheese
1/2 cup grated parmesan cheese or asiago cheese
16 ounces lasagna noodles, uncooked
12 ounces shredded mozzarella cheese

Brown ground beef, onion and garlic. (I used a package of wheat/meat from the freezer.) Add tomato sauce, tomato paste, salt and oregano. Spoon a layer of meat sauce onto the bottom of the slow cooker. Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses. (This time I used ricotta cheese, but next time I'd stick with cottage cheese because this recipe needs the liquid.) Repeat with sauce, noodles and cheeses until all are used up. Cover and cook on low for 4 to 5 hours.

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