Lasagna is my favorite food. EVER. I love it so much that in the fifth grade, when it was my turn to pick the bonus spelling word for the week, I picked the word, “lasagna.” My teacher said, “oh that’s a hard one,” to which the whole class grumbled and said, “nice goin’ Jamie!!”
Oh well, I now and forever will, know how to spell L-A-S-A-G-N-A. I like to try all kinds of variations of this delicious comfort food. Different cheeses, different meat combinations, various tomato sauce recipes… It’s all good to me.
This time I decided to try a slow cooker lasagna. It’s 19 degrees outside today, I’m staying in cleaning and organizing the house and I can’t think of anything better than to smell lasagna slowing cooking, all day. And it’s easy to put together! Just layer everything in the crock pot- no need to cook the noodles!
Slow Cooker Lasagna
1 lb. ground beef
1 c. chopped onion
2 cloves garlic, minced
29 oz. can tomato sauce
6 oz. can tomato paste
1 c. water
1 t. salt
1 t. dried oregano
16 oz. pkg. part-skim shredded mozzarella cheese
16 oz. container 1% low fat cottage cheese
1/2 c. grated Parmesan cheese
10 lasagna noodles, uncooked
1. Brown beef, onion, and garlic in a large skillet; drain. Add tomato sauce, tomato paste, water, salt and oregano; set aside.
2. In a medium bowl, stir together cheeses. Layer 1/3 meat sauce, 1/2 lasagna noodles (broken to fit slow cooker) and 1/2 cheese mixture in a slow cooker. Repeat layers, finishing with meat sauce.
3. Cover and cook on low setting for 4-5 hours.
Recipe Source: Gooseberry Patch
Per serving (recipe makes 8 servings)
Fat: 17 g.