Mmm, Crockpot Lasagna!


lasagnaYou know how your Facebook newsfeed is always full of recipes, and the only way to save them is to share them on your own wall? Well, I don’t really like to do that. But I saw this one float by and I thought, “Hmm, I like lasagna. I rarely make it because I never have ricotta cheese on hand, but I like it. And I sure do like my crockpot.”

So I thought I’d share. Please let me state that the thought of eating cottage cheese makes me a little green around the gills, so I use ricotta when I make lasagna. Even though everyone (cottage cheese-lovers, no doubt) tells me there’s no taste difference, I stand strong and I would use ricotta in this version, too. If you try and it fails, don’t blame me.

UPDATE: I made this! I used ricotta and it was delicious. Because it was my first time making it, I followed the recipe exactly. My tip: prepare the beef as you normally would by seasoning it. It’s a little bland if you follow the recipe as written. Add in some good old Italian seasoning and oregano, and you’ll be good to go. Very easy and yummy!¬†

RECIPE OF THE DAY: Crockpot Lasagna

1 pound Ground Beef
Lasagna noodles
1 jar spaghetti sauce
1 1/2 cups cottage cheese (or ricotta! Please, ricotta!)
1 1/2 cups shredded Mozzarella cheese
2 tablespoons grated Parmesan cheese

Brown ground beef and drain.
Spoon 1 Cup spaghetti sauce in bottom of 4 quart crock pot.
Mix remaining sauce with beef.
Place 2 uncooked lasagna noodles on sauce in crock pot.
Spread 1/3 meat mixture on top of noodles.
Spread 3/4 Cup cottage cheese over meat.
Sprinkle 1/2 Cup mozzarella cheese over cottage cheese.
Add another layer of uncooked noodles, 1/3 meat mixture, the remaining cottage cheese and 1/2 Cup mozzarella cheese.
Place another layer of uncooked noodles, meat mixture, and mozzarella cheese.
Sprinkle Parmesan cheese over top.
Cook on low for 4 hours.

If cooked much longer, it gets a bit well done.

-MCM Staffer Ashley,

disliker of  chunky, slimy foods like cottage cheese




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