Crock Pot Lasagna (freezer friendly)
Source of Recipe
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List of Ingredients
2 Pound Rotini Pasta, uncooked corkscrews
1 1/2 Pound Ground Beef lean
1/2 Cup Onion, chopped
6 Cup Spaghetti Sauce
12 Slice American Cheese
4 Cup Mozzarella Cheese, shredded Recipe
Assembly Directions: Boil the rotini for 4 minutes. Drain in a strainer, and run cold water over the pasta to stop the cooking process. Set aside to cool. Meanwhile, add the hamburger and onion to a skillet. Cook until the burger is browned. Drain any grease off. Set aside to cool.
Put the pasta in a large bowl. Add the cooked burger and the spaghetti sauce. Stir until well mixed. Keep the cheeses on hand.
Freezing Directions: Put the cooled mixture in a rigid container or a 2 gallon freezer bag. Seal, label and freeze.
Cooking and Serving Directions:
Thaw pasta mixture in the refrigerator for 24 hours. Spray the crock pot with cooking spray. Put a third of the pasta mixture in the crock pot. Put a third of the cheese slices on top of the pasta, covering it. Put a third of the mozzarella on top of the cheese slices. Repeat the layers twice more. Cook on low for 2 hours, until hot and bubbly.
Comments: --I love the way the cheese melts down through the pasta and sticks to it.
Yummy!! Great served with a salad and garlic bread.
--This recipe fills my 6 quart crock pot to the rim! You may need more or less cheese slices, depending on the shape of your crock pot. If you have a smaller crock pot, make the recipe as directed, and freeze in two 1 gallon freezer bags, for 2 meals. Cook as directed, using half the cheese amount for each of the 2 batches.
--This recipe works best with a thin or runny spaghetti sauce. It coats the pasta better that way. And since the pasta isn't completely cooked, it will absorb some of it too. It was good made with my thick homemade sauce, but it
was drier than I would like. -- This recipe doesn't work well to reheat in the crock pot. The pasta will turn to mush.
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