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Alice says this Crock Pot Lasagna is the perfect dish for “Crocktober!” Enjoy all the flavor with none of the mess — just use a crock pot liner for easy cleanup.
Crock Pot Lasagna
Ingredients:
- 1 pound ground beef
- 1 small onion, finely diced
- 1 tablespoon minced garlic
- 26 ounce jar spaghetti sauce
- 1 cup water
- 15 ounce container small curd cottage cheese
- 1 1/2 cups shredded mozzarella cheese
- 2 tablespoons grated parmesan cheese
- 1 large egg
- 2 tablespoons fresh parsley chopped
- 8-10 uncooked lasagna noodles
For topping:
- 1/2 cup shredded mozzarella cheese
- 1/3 cup grated parmesan cheese
Crock Pot Lasagna Instructions:
- Brown and crumble 1 pound ground beef along with 1 small onion, finely diced in a large skillet (or if your crock pot has a saute setting, use that.)
- Then add in 1 tablespoon minced garlic and cook for additional 1-2 minutes (until fragrant).
- Drain excess grease from beef and put back into skillet. Pour in 26 ounce jar spaghetti sauce and 1 cup water. Give it all a good stir.
- In a separate bowl, mix together 15 ounce container small curd cottage cheese, 1 1/2 cups shredded mozzarella cheese, 2 Tablespoons grated parmesan cheese, 1 large egg and 2 Tablespoons fresh parsley, chopped.
- Spray a 5-quart or larger oval crock pot with non-stick cooking spray. Scoop approximately 1 cup of meat sauce into bottom of the slow cooker.
- Top with one layer of the 8-10 uncooked lasagna noodles. Just do your best to break them up to fit into your crock pot.
- Next top with a layer of cottage cheese mixture.
- Keep adding layers (meat sauce, noodles, cottage cheese mixture). Keep enough of the meat sauce reserved so you can top off all the layers with some meat sauce. I was able to get about 3 layers in my 5-quart slow cooker.
- Put the lid on and cook on low for 3-5 hours. You want most of the liquid to be absorbed and noodles should be soft.
- When it is finished cooking, add 1/2 cup shredded mozzarella cheese and 1/3 cup grated parmesan cheese evenly on top and sprinkle with a bit more parsley (optional).
- Put the lid back on for about 10-15 more minutes until cheese is melted.
Recipe adapted from The Country Cook
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