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CROCK POT LASAGNA
Ingredients
- ground beef
- onion
- garlic
- spaghetti sauce
- water
- small curd cottage cheese or ricotta but the ricotta dry out quicker so just keep a eye on it.
- mozzarella cheese, divided use
- parmesan cheese
- egg
- lasagna noodles
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Directions
- Brown and crumble ground beef in a large skillet. You need a larger skillet for this because you'll be adding the spaghetti sauce and water to it later. Then add in onion and garlic and cook for additional 1-2 minutes. I like to season my beef mixture with a little salt & pepper at this point too.
- browning the ground beef in a large skillet.
- Drain excess grease from beef. And put back into skillet.
- draining ground beef in a strainer.
- Pour in spaghetti sauce and water.
- spaghetti sauce and water added to cooked ground beef in a large pan.
- Give it all a good stir (you can turn the heat off at this point.) Give it a taste test, add additional salt if necessary. In a separate bowl, mix together cottage cheese, 1 ½ cups mozzarella cheese, 2 tbsp. parmesan cheese, egg, pepper and chopped parsley. Put your remaining cheeses back in the fridge, you'll be using those as a topping later.
- cottage cheese, Parmesan Cheese, egg, mozzarella cheese and parsley stirred together in a bowl.
- Spray crockpot with non-stick cooking spray. Scoop approximately 1 cup of meat sauce into bottom of slow cooker.
- spaghetti sauce layered in bottom of 6-quart oval slow cooker.
- Top with one layer of uncooked lasagna noodles. Just do your best to break them up to fit into your crock pot.
- lasagna noodles layered in a slow cooker.
- Next top with a layer of cheese mixture.
- mozzarella cheese mixture layered on top of lasagna noodles.
- Keep adding layers, ending with meat sauce. I was able to get 3 layers in my 5-quart slow cooker.
- final meat sauce layer in crock pot.
- Put the lid on and cook on low for 4-6 hours. You want most of the liquid to be absorbed and noodles should be soft.
- fully cooked lasagna in 5-quart oval slow cooker.
- When it is finished cooking, add remaining cheeses and sprinkle with a bit of parsley.
- final topping of shredded mozzarella cheese and parsley added on top of lasagna.
- Put the lid back on for about 10-15 more minutes until cheese in the slow cooker fully baked with melted cheese on top.
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