Sunday, October 16, 2011

Slow Cooker Lasagna

1 lb ground meat
1 cup chopped onion
3 cups spaghetti sauce
1 cup cottage or ricotta cheese (optional)
3 cups shredded cheeses – use any kind or use 1 cup of 3 different kinds (mozzarella, cheddar, or commodity)
1 (8 oz) package of lasagna noodles, uncooked

Brown meat, drain and rinse off any fat. Return meat to pan and add onion and spaghetti sauce. Mix well.
Spoon layer of meat mixture on bottom of slow cooker, about 1/3 cup. Add a double layer of broken noodles (3 noodles) on top of meat. Cover noodles with one cup of meat sauce, 1/3 cup of cottage/ricotta cheese and one cup of shredded cheese.
Add second layer of borken noodles (3 noodles) one cup of meat sauce, 1/3 cup cottage/ricotta cheese, and one cup shredded cheese.
Add a third layer using the rest of the noodles, meat sauce and cheeses.
Make sure to cover all noodles by using a spoon to spread sauce and cheese over them.
Pour one cup of water over the top of lasagna and cover with a tight fitting lid. If your lid is not tight enough, cover with tin foil and then put on lid.
Cook on low for 6 hours or on high for 3 or until the noodles are tender.

Yield 8 servings – serving: about 2 cups

per serving: calories 525, fat 31 g, protein 29 g, carbohydrate 31 g, fiber 2 g

TIP: slow cooker lasagna does not cut into squares as traditional lasagna but is spooned out like a casserole. Serve with fresh bread spread lightly with butter or oil and sprinkled with Parmesan cheese and placed in the oven for about 2 minutes at 400°F or until cheese is melted.

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