Monday, 01 November 2021 09:58

Slow & Low

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Craig mentioned the other day that he got a crockpot, which to me is one of the greatest inventions. It is virtually impossible to ruin a meal made in a crockpot. And, it can turn the toughest cuts of meat into a melt-in-your-mouth delight. 

I love lasagna, but HATE the labor-intensive task of assembling one. So, this will satisfy your lasagna craving without all the work (and no boiling and drying noodles!) Now, you won't get perfect squares with this, but you will get just as many dark, crispy cheese-edge parts. Win!

Crockpot Lasagna

1 lb ground beef (I use beef/pork mix)
6 lasagna noodles, uncooked
1 jar spaghetti sauce (15 ounces)
2 cups cottage cheese
2 cups shredded Mozzarella (I use a Mozzarella/Provolone mix)
Grated Parmesan

Brown beef and drain. Spoon 1 cup of the spaghetti sauce in the bottom of a 4 quart crockpot. Mix remaining sauce with beef. Place two uncooked noodles on sauce in crockpot. Spread a third of the meat mix on top of noodles. Spread a cup of cottage cheese over the meat. Sprinkle ½ cup of the shredded cheese over the cottage cheese. Add another layer of uncooked noodles (2), a third of the meat mixture, the remaining cottage cheese, and a ½ cup of the shredded cheese. Place another layer of two uncooked noodles, meat mixture and shredded cheese. Sprinkle Parmesan on top. Cook on low for 4 hours.




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