Lasagna has become so much easier with this crock-pot lasagna! Put everything in the slow cooker – even the uncooked noodles!
Want to hear something sad? My father and older brother don’t eat cheese! They don’t touch it. No cheddar, no mozzarella, no parmesan – nothing! How can you live without cheese?!
This means that lasagna, one of the most delicious meals of all time, was a rare specialty in our country. Every time my mother prepared it, (usually when Dad was away), we were all so excited! They were eaten in minutes!
She usually made this recipe for classic Italian lasagna. It’s a totally authentic lasagna that uses a simple white béchamel instead of ricotta or cottage cheese. It’s amazing, but it requires a little preparation and work.
Now that I have my own family, I’m always looking for ways to make easy meals or meals that I can prepare in advance or throw in my crock pot.
This Slow Cooker Lasagna is a WINNER! All the time-consuming parts of the lasagna – the many dishes and all the preparation – are removed.
I love the fact that this recipe doesn’t even require you to cook the lasagna in advance. You can use regular lasagna and then spread the sauce, noodles and cheese. Lasagna takes about 4 to 5 hours to cook over low heat. If you’re in a real hurry, you can cook the lasagna halfway over high heat, and it will be cooked in half the time!
1 pound of ground beef
1 jar of spaghetti sauce
1 1/2 cups cottage cheese
1 1/2 cups grated mozzarella cheese
2 tablespoons grated parmesan cheese
Brown ground beef and drain.
Pour 1 cup of spaghetti sauce into the bottom of a 4-quart slow cooker.
Toss remaining sauce with beef.
Place 2 uncooked lasagnas on top of the sauce in the slow cooker.
Spread 1/3 of the meat mixture over the noodles.
Spread 3/4 cup of cottage cheese over the meat.
Sprinkle 1/2 cup mozzarella cheese over the cottage cheese.
Add another layer of uncooked noodles, 1/3 of the meat mixture, remaining cottage cheese and 1/2 cup mozzarella cheese.
Add another layer of uncooked noodles, the meat mixture and the mozzarella cheese.
Sprinkle with Parmesan cheese.
Cook over low heat for 4 hours.
If the cooking time is longer, the cheese is a little better cooked.
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