Crock Pot Lasagna
Loving lasagna, I was so excited when I was able to tweak several of my recipes to create a lasagna that could cook in the crockpot while I was working, and have dinner that was not frozen when I returned home. While it might seem a little odd to do a lasagna in the crockpot, once I tried this, it instantly became a favorite recipe.
The ease of preparation, along with the fact there wasn't a messy cleanup only increased the value of this meal in my eyes. My grandmother recently had surgery, and family members had to take turns caring for her during her recovery. It was during one of the days that I was caring for her, that I tossed this dish into the crockpot, with hopes that I could at least create a decent meal for everyone, while also being able to care for my grandmother and not have to stand over the oven.
When it was time to serve the meal, everyone wanted more! It was amazing! There were absolutely no leftovers, and to boot, my mom had to have the recipe to take to church. Everyone loved it there as well! So, whether you are just wanting an easy weekday meal, or want to prepare something to impress others, this is definitely the way to go.
Serve with a side salad and your favor garlic bread recipe and you will never be disappointed! Not only this, but even picky eaters seem unable to get enough of this dish!
- 2 lbs. ground beef
- 1 lb. cottage cheese
- 1 jar favorite spaghetti sauce
- 9 oz. lasagna noodles
- 1 lb. mozzarella cheese, shredded
- 3 tbsp. parmesan, grated
- In a pan brown ground beef. When no longer pink, rinse and drain.
- In the crock pot, pour 1 c. spaghetti sauce in the bottom, and mix the remain spaghetti sauce with meat.
- In medium bowl, combine cottage cheese, mozzarella cheese, and parmasen cheese.
- In crock pot, add a thin layer of lasagna noodles over the spaghetti sauce, breaking the noodles to fit.
- Add a thin layer of the meat mixture over the lasagna noodles.
- Next, cover the meat with a thin layer of the cheese mixture.
- Continue layering with noodles, meat and cheese until ingredients are used.
- Cover and cook on low heat for 6-8 hours.
An excellent addition to this meal is to include a simple spinach side salad and garlic bread. I have also discover that if you like a little extra cheese, this works well too. While this is a recipe for a meat lasagna, I have full confidence that if you wanted to create a vegetarian friendly style, you would merely need to replace the meat with a combination of spinach and zucchini, or other favorable veggies and it would still come out perfectly!
Another point is to line the slow cooker with some type of liner to keep the lasagna from sticking. I have also discovered it is perfectly safe to prep this meal the night before and keep it in the fridge until I am ready to start the slow cooker, and have had no problems. If you are like me, you can also add riccotti cheese the slow cooker and get an even greater tasting lasagna!