Our weeknights can kind of be busy, so I am a big fan of pulling out the slow cooker (aka crock pot) and getting dinner all ready in the morning so that I don’t have to think about it after getting the kids home and getting ready for dance practices etc.
One of the recipes that I decided to try out a couple weeks ago was a Crock Pot Lasagne. Sounded great, but wasn’t sure if it would be mushy or not. The first go went great, but I found a few things that I wanted to tweak the second time around, so here is my recipe that got two thumbs up from both kiddos and us parents alike!
- 1 lb of ground beef
- 8 Ready Cooked lasagne noodles, broken into bite size pieces
- 1/2 cup chopped onion
- 1/2 chopped pepper (optional)
- 1 14 oz can of diced tomatoes
- 1 14 oz can of pureed tomatoes
- 5 1/2 oz tomato paste
- 2 tsp sugar
- 1 tbsp dried parsley
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp dried basil
- salt and pepper to taste
- 1 cup cottage cheese
- 2 cups grated mozzarella cheese
- handful of spinach (optional)
1 – Scramble fry ground beef.
2 – Mix ingredients #2 through #12 together in a bowl.
3 – Add in the cooked ground beef and mix well together.
4 – Put mixture into 3quart crock pot and cover, cooking on low for 6-8 hours or on high for 3.5-4.5 hours.
5 – With about 20 minutes until you want to serve, mix into the crock pot the cottage cheese, grated cheese and spinach (if choosing to add).
6 – Cover and let sit for remaining 20 minutes.
7 – Serve warm, with additional grated cheese on top if you like!