Wednesday, December 10, 2014

Sydney's Crock Pot Lasagna

Brown 1 lb. ground beef (or ground turkey), and add:

4 - 8 oz. cans tomato sauce OR 2 cans 15 oz tomato sauce OR your favorite go-to jar of sauce - you need approx. 24 - 32 ounces. {If using jarred sauce, you don't have to add the remaining seasonings}
1 tablespoon italian seasoning

2 teaspoons onion powder (or fresh onion, minced, if you prefer)

1 teaspoon garlic salt (or plain salt if you don't want too much garlic, we always use the garlic salt in place of regular salt, in addition to minced garlic)

1 tablespoon minced garlic (fresh cloves or in the refrigerated jar)

fresh ground pepper

5 - 7 basil leaves (or about 2 tablespoons basil paste in a tube)

1 tablespoon sugar

While that is simmering on low, prepare the cottage cheese/ricotta mixture:

1/2 (15 oz or so) container ricotta cheese

1/2 (15 oz or so) container cottage cheese
1/4 cup parmesan cheese
1 tablespoon minced garlic
1 tablespoon parsley
1/4 teaspoon fresh ground pepper
1/4 teaspoon salt
2 tsp. italian seasoning

For the top:

a few cups of shredded mozzarella cheese combined with about 1/4 cup grated parmesan cheese

You'll also need 1 box lasagna noodles, uncooked (I have to break mine in half to get them to fit)

Spray the liner of the crock pot (or use a slow cooker liner) with Pam, pour one ladle-full of sauce into the crock pot, and add 1 cup water. Add noodles, followed by some of the cottage cheese/ricotta, followed by some more sauce, repeating until the last layer - top the last layer of noodles with only sauce and the mozzarella/parmesan mix. Turn on low for 4 - 6 hours, or until done. 

**You can leave the top layer of cheese off, and add it during that last hour or so.** 

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