Slow-cooker Lasagna
Source of Recipe
adapted from other recipes
Recipe Introduction
This is a very simple recipe that does not even require cooking the lasagna noodles before hand.
List of Ingredients
- 1 lb. ground beef
- 29oz. can tomato sauce with 1 pkt. of spagetti seasoning mix OR 28oz. of spaghetti sauce
- 9 lasagna noodles, uncooked
- 3 cups shredded mozzarella
- 2 cups cottage cheese
- 6.5 oz can of mushroom pieces w/liquid
- 1/2 cup parmesan cheese
- chopped onions to desired taste
Instructions
- Spray interior of crockpot with non-stick cooking spray.
- Brown the ground beef in a large skillet. Add onions if desired and cook with the beef. Drain off. drippings.
- Stir in spaghetti sauce OR the tomato sauce and mix. Add the can of mushroom pieces w/liquid. Mix well. Warm through.
- Spread one-fourth of the meat sauce on the bottom of the slow cooker.
- Arrange 3 of the noodles over the sauce, breaking if necessary.
- Combine all the cheeses in a bowl. Spoon one-third of the cheeses over the noodles.
- Repeat these layers twice.
- Top with remaining sauce.
- Cover and cook on LOW 4 hours.
Final Comments
For cooked pasta dishes/egg dishes to firm up it is best to remove them from heat completely and let them rest for 10-15 minutes before serving so that they can absorb the juices and firm up.
***This is best for a 5 qt. slow cooker so adjustments may be necessary for other sizes or individual crockpots.***
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