Sydney's Crock Pot Lasagna

Hamburger/sauce:

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.**

Comments

Lion House Rolls

Temple Squares Lion House Rolls are a much-loved and super popular staple in our home! Thanks to Temple Square for sharing this amazing recipe! 2 cups warm water ⅔ cup powdered milk 2 tablespoons active dry yeast ¼ cup sugar 2 teaspoons salt ⅓ plus ½ cup butter, margarine, or shortening, divided 1 egg 4½ to 5 cups all-purpose or bread flour, divided 1 tablespoon vegetable oil Combine water and dry milk powder in a large bowl of an electric mixer, stirring until milk dissolves. Add yeast and then sugar, salt, ⅓ cup butter, egg, and 2 cups flour. Mix on low speed until ingredients are wet. Increase mixer speed to medium and mix for 2 minutes. Add 2 cups flour; mix on low speed until ingredients are wet and then for 2 minutes at medium speed. (Dough will be getting stiff, and remaining flour may need to be mixed in by hand.) Add remaining flour, ½ cup at a time, until dough is soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount o...

Rosauers Shortbread Cookies

Rosauers Shortbread Cookies { Courtesy of Melissa K @ A Time For Everything } 1 lb. butter 1 c. sugar 1/2 tsp. salt 1/4 c. sweetened condensed milk 1/2 tsp. vanilla 3 1/2 c. flour 1/2 c. cornstarch Combine butter, sugar and salt and beat at medium speed until creamy. Add sweetened condensed milk and vanilla and beat until incorporated. Reduce speed to slow and add the flour and then the cornstarch. Mix until incorporated. Divide the dough into 4 balls, flatten them into disks, and wrap separately in plastic wrap. Refrigerate for one hour or until firm. Preheat oven to 300. Lightly flour a work surface and roll out the dough to 1/4" thick. Keep lifting the dough, sprinkling with a little more flour if it sticks to the surface. Cut shapes of dough and place on lightly greased cookie sheet. Place back in refrigerator to chill, about 15 minutes. Place cookie sheet in middle of oven and bake for 15-20 minutes, until only slightly colored. Cool completely, glaze,...

Yummy Potatoes • Funeral Potatoes • Mormon Potatoes

2 pounds frozen hash browns (partially thawed is best!) 2 cans cream of chicken soup 1/2 cup milk 1 pint sour cream 1 teaspoon salt 1 teaspoon black pepper 2 teaspoons onion powder 1 tablespoon minced garlic 10 ounces sharp cheddar cheese (grated) 1/2 stick butter (melted) 2 cups coarse-crushed corn flakes **** Mix cream of chicken soup, milk, sour cream, salt, pepper, onion powder, garlic and cheese. Fold in hash browns. Put into greased casserole dish. Mix crushed cornflakes and melted butter, sprinkle on top. Bake @ 350 for 45 minutes. **** To freeze this dish, put into freezer bags or container, without adding the crushed cornflakes. Then, thaw and cook @ regular temp/time, adding the cornflake/butter topping right before baking. You can also make a huge batch of the sauce and keep it frozen in a container until the day you need it, pulling the sauce and hashbrowns from the freezer to thaw, then proceeding with the remaining steps.

This Wife Cooks

Search This Blog