Crockpot Lasagna
With your crockpot, you can enjoy lasagna even when you don't have all day to cook. I use the oven ready lasagne noodles which do not need to be boiled, making them a great time saver. They do have a tendency to come out a little tougher than regular boiled lasagne noodles when baked in the traditional way, however, they come out tender and delicious in the crockpot. Serves: 4-5 Ingredients:
In a large skillet, brown ground beef with chopped onions. Season with season salt and pepper to taste. Drain thoroughly. Pour in the spaghetti sauce and turn off heat. Pour 1/2 cup of water in the spaghetti jar and swirl to get all of the remaining sauce, then pour in the skillet. Add 1/2 cup of red wine or just use water if you prefer. Add the tomato sauce and stir to mix.
In a bowl, combine cottage cheese, parsley and Parmesan cheese. Spray the inside of a 5-6 quart crockpot with olive oil cooking spray or grease with olive oil - this will greatly help with the cleanup later. Using a large laddle, pour in 3 scoops of the sauce into the bottom of the crock. Next top with a layer of lasagne noodles. Then Top with 1/2 of the cottage cheese mixture then cover with some slices of mozzarella. Next add another layer of the noodles and top with more ground beef sauce, then another layer of the lasagne noodles. Add the other half of the cottage cheese mixture and top with mozzarella slices. Layer more noodles then add the rest of the meat sauce. Top with remaining mozzarella - at this point your crockpot should be about 3/4 full. Cover and cook on low for 4 hours - DO NOT STIR.
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