Monday, December 25, 2017

Crock Pot Lasagne

The Brave Astronaut Birthday fell on a Wednesday this year.  Don't fear, the clan appropriately feted me for my big day.  But on the day itself, I opted for lasagne, and because it was a Wednesday, I used this slow cooker option. From Tastes Better from Scratch via BuzzFeed (I substituted ricotta for cottage, because cottage cheese, is well, eew.)

Merry Christmas to all out there!

Slow Cooker Lasagna
Prep Time 10 mins
Cook Time 4 hrs
Total Time 4 hrs 10 mins
Servings: 5

  • 1/2 pound ground beef
  • 1/2 pound Italian sausage
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 large onion , chopped *
  • 1 teaspoon Italian seasoning
  • 2 tablespoons parsley
  • 2 teaspoons garlic powder
  • 2 tablespoons Worcestershire sauce
  • 6 oz. can tomato paste
  • 29 oz. can tomato sauce
  • 2 tablespoons granulated sugar
  • 1 1/4 cups water
  • 8 oz. pkg regular lasagna noodles, uncooked
  • 4 cups shredded mozzarella cheese
  • 1 1/2 cups ricotta cheese
  • 1/2 cup grated Parmesan cheese

  1. In a large skillet over medium heat brown the ground beef, Italian sausage and onion.
  2. Add salt, pepper, Italian seasoning, parsley, garlic powder, Worcestershire sauce, tomato paste, tomato sauce, sugar, and water. Stir and simmer 15-20 minutes. (You could make the sauce in advance!)
  3. Spread a fourth of the meat sauce into the bottom of your slow cooker. Arrange a third of the noodles over the sauce (break the noodles to fit, if necessary).
  4. Combine the mozzarella, ricotta cheese and parmesan cheese; spoon a third of the mixture over noodles. Repeat layers twice.
  5. Top with remaining meat sauce and sprinkle with extra mozzarella cheese, if desired.
  6. Cover and cook on low for about 4-5 hours or until noodles are tender.
Recipe Notes * You could substitute 1-2 Tbsp dried minced onion.

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