Week 36
I am always on the look out for a good crock pot meal… for obvious reasons. Minimal prep, minimal hassle, a meal waiting and ready for you at the end of the day. Love. It. I will say I am a little picky about crock pot recipes. I don’t really like the kind that require some sort of cream-of-whatever soup. I don’t know why, I’m not opposed to cream-of-whatever soups. Maybe they just don’t sound super healthy. That’s probably it. And I usually weed out the ones that require some sort of whole chicken; mainly because I never think to buy a whole chicken or any sort of chicken with bones. Maybe one day, when I finally have my own chickens, I’ll get brave enough to butcher one and use it in a whole chicken crock pot recipe. Hmmm, on second thought, that is highly unlikely. Even though I’m a ranch girl, I know how life works and where my food comes from, I don’t think I’ll ever be brave enough to actually butcher and pluck a chicken. Sorry.
It is for these reasons that this weeks recipe is so wonderful! Lasagna! In the crock pot! Wonderful! I really like lasagna but it does take a bit of time to usually make it, so when I found this recipe I knew I had to try it out. If you love a good crock pot meal, be sure to give this week’s Crock Pot Lasagna a shot!
- 1 lb lean ground beef
- 1 onion, chopped
- 2 garlic cloves, smashed
- 1 (28 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 1 1/2 teaspoons salt
- 1 teaspoon dried oregano
- 12 ounces cottage cheese
- 1/2 cup grated parmesan cheese or 1/2 cup asiago cheese
- 12 ounces lasagna noodles, uncooked
- 16 ounces shredded mozzarella cheese
- Brown ground beef, onion and garlic in frypan.
- Add tomato sauce, tomato paste, salt and oregano. Cook long enough to get it warm.
- Mix together cottage cheese and grated parmesan cheese or asiago cheese.
- Spoon a layer of meat sauce onto the bottom of the slow cooker.
- Add a double layer of uncooked lasagna noodles (break to fit) and top with cheese mixture and mozzarella.
- Repeat with sauce, noodles and cheeses until all are used up.
- Cover and cook on low for 4 to 5 hours.
Tips I Learned Along The Way
- I changed up the sauce a little bit: I used ground turkey instead of beef (can’t even tell the difference). Instead of using 28oz can of tomato sauce, I used a 28 oz can of diced tomatoes. This doesn’t make the sauce as thick and I like the chuncky tomatoes. My personal preference! You could also do one can of sauce and one can of diced tomatoes. I didn’t use the paste at all.
- I also added basil and Italian seasoning to my ground meat.
- If you like your lasagna a little more veggie friendly, try adding mushrooms and spinach. I like to use the frozen spinach. I let the meat mixture cook a little longer because of that, but you probably don’t have to.
- I was skeptical about using uncooked noodles, but it works!
- Several reviews that I read for this recipe said to pour 1/2 to 1 cup of water around the edge once you have everything assembled to prevent the lasagna from burning to the sides. I was VERY nervous to do this! I didn’t want soggy lasagna. But it worked out great! I carefully poured about a 1/2 cup of water around the outside of the lasagna and let it cook away. No burned edges for me!
Recipe High Points
- Easy, easy, easy!
- It turned out delicious! And we had lots of left overs.
Recipe Low Points
- The crock part of the crock pot takes of a lot of room in the fridge for leftovers.
- The first slices kind of fall apart. After cooling in the refrigerator for a day, the remaining left overs held together like a dream.
This recipe may replace my standard lasagna just because of the convenience. I really think you can take any lasagna recipe and convert it to the crock pot!