Wednesday, November 30, 2011

Crock Pot Lasagna
1 lb. ground beef (optional to add 1/2 pound ground or sliced Italian sausage for spicy flavor)
1 medium onion, chopped
2 cloves garlic, minced
29 oz. can tomato sauce
1 c. water
6 oz. can tomato paste (variation suggested
1 tsp. salt
1 tsp. dried oregano
8 oz. pkg. lasana noodles, uncooked
4 c. (16 oz.) shredded mozzarella cheese
1 1/2 c. (12 oz.) ricotta cheese or small curd cottage cheese
1/2 c. grated parmesan cheese
 Cook beef, onion and garlic together in saucepan until browned. Drain.
Stir in tomato sauce, water, tomato paste, salt, and oregano. Mix well.
Spread one-fourth of meat sauce in ungreased crock pot. Arrange one-third of noodles over sauce.
Combine the cheeses. Spoon one-third of mixture over noodles. Repeat layers twice. Top with remaining sauce. Cover. Cook on Low 4-5 hours.
Variation: For a fuller flavor, use 24 oz. can tomato sauce instead of 6 oz. can tomato paste and water. Add 1/2 tsp. garlic powder, 1 tsp. dried basil, and 1/4 tsp. pepper. For a spicy flavor, add 1/2 lb. ground or sliced Italian Sausage and brown with the hamburger.


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