My apartment was asked to make a lunch for some of the leaders at church today as they have to stay for several hours and don't have time to go home and eat. We were asked to do some sort of crockpot dish so that it would stay warm for whenever they had a free moment to dash in and eat. I got to looking for some kind of crockpot dish that would involve lots of other things besides the crockpot (such as tortillas, rice, noodles, etc.) and found this recipe for Crockpot Lasagna. I'm a little bummed as I'm trying a new recipe and not tasting it before giving it away to others but it smells good and looks good so I'm going to have to go with faith that it is ;).
*Update: There ended up being a little leftover so I did get to try it. It was pretty good, the only change that I would make is to make a little more of the cottage cheese/egg/milk mixture. I felt like there wasn't very much and it was a little dry because of that.
Crockpot Lasagna
Recipe came from Tasty Kitchen
1 pound Hamburger (browned)
1 whole Onion, Diced
2 cloves Garlic, Diced
1 jar (24 Oz. Jar) Spaghetti Sauce
½ cups Water
1 can (14.5 Oz. Can) Petite Diced Tomatoes
½ teaspoons Italian Seasoning
½ teaspoons Dried Parsley
½ teaspoons Salt
¼ teaspoons Pepper
8 ounces, weight Mushrooms, Sliced (optional)
2 cups Ricotta Cheese (I was too cheap so used cottage cheese)
¼ cups Milk
1 whole Egg
5 ounces, weight Shredded Parmesan Cheese
2 cups Mozzarella Cheese
1 pound Lasagna Noodles
1. Brown hamburger, onions and garlic. Drain grease and set aside.
2. Mix spaghetti sauce, water, and tomatoes together in a bowl. Add Italian seasonings, parsley, and salt and pepper. Dump meat into the sauce. Add mushrooms if using them.
3. Combine ricotta cheese, milk and egg together. Add parmesan and mozzarella cheeses, mixing completely.
4. Line the bottom of the crock pot with 1 cup of sauce. Place uncooked noodles on top of the sauce, completely covering the bottom. Add cheese mixture on top of noodles. Top with 1 ½ cups of sauce. Repeat two more times, ending with sauce. Add a handful of cheese to the top.
5. Cook for 4 hours on low heat.
2. Mix spaghetti sauce, water, and tomatoes together in a bowl. Add Italian seasonings, parsley, and salt and pepper. Dump meat into the sauce. Add mushrooms if using them.
3. Combine ricotta cheese, milk and egg together. Add parmesan and mozzarella cheeses, mixing completely.
4. Line the bottom of the crock pot with 1 cup of sauce. Place uncooked noodles on top of the sauce, completely covering the bottom. Add cheese mixture on top of noodles. Top with 1 ½ cups of sauce. Repeat two more times, ending with sauce. Add a handful of cheese to the top.
5. Cook for 4 hours on low heat.
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