Tuesday, October 30, 2012
Lasagna – in the Crockpot !!!
1 pound uncooked lean ground beef
1 large onion, chopped or sliced
1 clove garlic clove, minced
28 oz. canned, crushed tomatoes
15 oz. canned tomato sauce
1 tsp. salt
1 tsp. dried oregano
1/2 tsp. dried basil
1/4 tsp. crushed red pepper flakes, or to taste
1 cup ricotta cheese (I’m sure cottage cheese would work fine)
1-1/2 cups mozzarella cheese, shredded -- divided into 1 cup and ½ cup, for separate uses
6 dry lasagna noodles, uncooked
1/2 cup shredded parmesan cheese, strong-flavoured like Romano or Parmigiano Reggiano
Brown beef with onions and garlic, breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and crushed red pepper flakes. Simmer 5 minutes to allow flavours to blend.
Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.
Separately combine parmesan with remaining 1/2 cup mozzarella.
Put some of the beef mixture into bottom of 5-quart slow cooker. Then layer 1/2 the lasagna (break as needed to fit into the crock), Then cheese mixture. Then beef mixture.
Repeat … lasagna, cheese and beef. I topped with another layer of noodles and rest of beef mixture. (You don’t need to worry about keeping the layers too much, as it’s not going to stay in the layers like a traditional lasagna would.)
Cover slow cooker and cook on low setting for 4 to 6 hours. (I cooked it on high and it was done in about 3 hours … would depend on the size of your crock and it’s power!)
Remove cover; turn off heat and top with pre-mixed mozzarella and Parmesan cheese. Cover til cheese melts and lasagna firms up, about 10 minutes.
* You can bulk up the recipe, with more veggies when browning the beef … mushrooms, onions, celery, zucchini, etc. Spinach could be added at the end of the browning for a few seconds, or add as extra layers.
Yield: 6 large servings
Cooking Time: 4 to 6 hours
This recipe comes from my Quilting Board. I can't wait to try it.