Tuesday, October 4, 2011

Crockpot Lasagna

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I've had lasagna on my weekly menu for a week or two now and just haven't had the motivation to create it.  Not sure why, but just haven't.  So this week I decided to do the next best thing... throw it in the crockpot.  I took a picture of it with a art project Hogan did in school today.  I thought it complemented the food well and even though it doesn't feel like it, it is that time of the year.  Plus - this is the time of year when I like to start crocking!  :)  With this recipe you really have two options with the noodles.  You can cook them all day long in the crockpot or add them about 30 minutes before you serve the dish.  I added egg noodles tonight 30 minutes before we ate.  Chris seems to think that when the noodles sit in the crockpot all day they get 'gummy' tasting.  I disagree, but it's not something I choose to argue about.  They taste just as good to me either way. 

Crockpot Lasagna:

1 1/2 pounds ground beef
1 tablespoon dried minced onion
1 teaspoon minced garlic
2 16-ounce cans tomato sauce
12 ounces cottage or ricotta cheese
12 ounces shredded mozzarella cheese
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 1/2 tablespoons dried parsley flakes
1/2 teaspoon pepper
8 ounces egg noodles or 1 10-ounce package lasagna noodles, broken into bite sized pieces

Brown hamburger with onion and garlic.  Then combine with everything else except noodles in a greased 4 quart slow cooker.  Cover & cook on low 7 to 8 hours and add noodles during last half hour of cooking.  High 3-5 hours.  You can certainly let the crockpot go over the times listed, I have yet to burn a dish in my crockpot!  :)

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