Greeny's Meatless Crock Pot Lasagna |
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Prep Time: 15 Minutes Cook Time: 465 Minutes |
Ready In: 480 Minutes Servings: 6 |
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I found a lasagna recipe in my Fix-It-and-Forget-It Cookbook (one of my favorite crock pot cookbooks), and I added and changed a bunch of stuff to it, so I believe it has veered off the original recipe enough to safely call it my own. This is a great way to make lasagna, especially if you don't have a large lasagna pan for the oven. This one is meatless, but you can add 1 1/2 lbs. ground beef or a mix of ground beef and Italian sausage to it in the layers if you'd like. **Make sure you brown any meat before you put it in, though! Cooking time remains the same if you add meat. Ingredients:
1 (9 ounce) package lasagna noodles, broken into pieces to fit the crock pot (barilla no-boil) |
2 cups mozzarella cheese, shredded |
3 (8 ounce) cans tomato sauce |
2 teaspoons garlic, minced (from a jar) |
1 onion, chopped |
1 (12 ounce) container low-fat small-curd cottage cheese (or you can use ricotta instead) |
1 teaspoon dried basil |
1/2 teaspoon italian seasoning |
1/2 teaspoon dried oregano |
1 1/2 tablespoons dried parsley flakes |
1/2 teaspoon black pepper |
1 1/2 teaspoons salt |
Directions:
1. Line, with a crock pot liner, or lightly grease your crock pot with cooking spray for easy clean up (I use a 5-quart crock pot).
2. In a medium bowl, combine the garlic, onion, the cottage cheese, and the seasonings.
3. This is how you should layer the ingredients: 1/3 of the meat (if using), 1/3 of the noodles, 1 can of sauce, 1/3 of the cottage cheese mixture, and 1/3 of the mozzarella cheese.
4. Layer all ingredients in the slow cooker (you should have 3 layers, ending with mozzarella cheese), and cover.
5. Cook on LOW 7-9 hours or HIGH 3-5 hours.
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