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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