Crockpot Lasagna

Amazingly this is the first time I’ve made lasagna! Actually, the second time. I tried the recipe last week and didn’t take any pictures. Tonight we had some hungry college guys for dinner so did a repeat. I always heard it tastes good but takes so much time and I love Costco lasagnas so why spend so much time making it? Well, I had bought some lasagna noodles on sale and needed to use them so that got me started. But had to find a shortcut if there was one. Of course! The crockpot! And voila, a tasty lasagna full of nutrients without having to fiddle with the noodles first.

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After going through several recipes and reviews I went with recipe from Taste of Home and adjusting some. Some mentioned cottage cheese didn’t do ricotta justice so I went with ricotta. Should try cottage cheese sometime though. And I heard key is a flavorful sauce so cheese mixture doesn’t have to make up for the flavor. Made a gluten free, no cheese one for friends who are allergic and it tasted pretty good. I enjoyed using my Blentec and turning all the veggies into a puree that made the sauce flavorful and disguised all the nutrients so the kiddos couldn’t pick anything out. :mrgreen:

Crockpot Lasagna

1 1/2 pounds ground beef
1 large onion
2 eggplant
1 zucchini
2 tomatoes
1 jar favorite spaghetti sauce
1 tsp salt
1 tsp dried oregano
1 package (8 ounces) no-cook lasagna noodles
4 cups shredded part-skim mozzarella cheese
1-1/2 cups Ricotta cheese
1/2 cup grated Parmesan cheese

Cook beef. Drain fat. Use high powered blender and blend veggies into a puree. Add puree and spaghetti sauce to meat and simmer on low for 15 min.

In crockpot pour enough meat sauce to cover bottom. Layer with uncooked noodles. Layer with a third of cheese mixture. Layer with meat sauce. Repeat. Layer with uncooked noodles. Layer with remaining cheese mixture and cover.

Cook on low for no more than 3 hours or you will have very soggy noodles.

Enjoy!

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