Wednesday, March 2, 2011

Crock Pot Lasagne

This is a convenient, fuss free way to make Lasagna. I never cook the noodles even if  I use the whole wheat ones. Plenty of sauce and time in the crock pot on low heat makes them tender and you'll never know they were not boiled before adding. I had some spinach in the fridge so I chopped it up and added that. I liked the fact that the kids couldn't taste it but they still reaped the benefits from it. They did notice the "little green flecks" but having mostly boys all I had to say was "it helps build your muscles".☺

The time it needs to cook through depends on your crock pot. I used to have one that required 5 hours partly on high and partly on low, yeah it was an old one! My new one however cooks it in 4-4½  hours on low. It would also depend on the amount you have in there, mine was around ¾ full.

1½-2 lbs ground venison or beef
1 medium onion, finely chopped
2 quarts (approximately) pizza sauce
6 cups shredded mozzerella cheese
1 small tub low fat, small curd, cottage cheese
9 or 10 Whole Wheat Lasagne Noodles, uncooked
Baby Spinach, desired amount
Grated Parmesan Cheese
¼ cup water

I chopped the spinach in a small food processor.

Brown ground beef in a frying pan with the chopped onion. Drain well. Add pizza sauce and stir till mixed well. Put a layer of this mixture into crockpot. Add a layer of noodles, enough to cover the surface. Spread half of cottage cheese over noodles, and add chopped spinach.

Add a layer of mozzerlla cheese and sprinkle with parmesan cheese. Repeat layers again. For the last layer I put the burger/sauce mixture on top of the noodles instead of more cottage cheese. Top with mozzerella and Parmesan cheese and sprinkle herbs of your choice over the top.

Pour ¼ cup of water around the edges.

Cover with lid and turn on low. Cook for 4-4½ hours or till done to your satisfaction.


Be Blessed!

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