Crock Pot Lasagna Crock Pot Lasagna 1 pound Ground Beef Lasagna noodles 1 jar spaghetti sauce 1 1/2 cups cottage cheese 1 1/2 cups shredded Mozzarella cheese 2 tablespoons grated Parmesan cheese Directions Brown ground beef and drain. Spoon 1 C. spaghetti sauce in bottom of 4 quart crock pot. Mix remaining sauce with beef. Place 2 uncooked lasagna noodles on sauce in crock pot. Spread 1/3 meat mixture on top of noodles. Spread 3/4 C. cottage cheese over meat. Sprinkle 1/2 C. mozzarella cheese over cottage cheese. Add another layer of uncooked noodles, 1/3 meat mixture, the remaining cottage cheese and 1/2 C. mozzarella cheese. Place another layer of uncooked noodles, meat mixture, and mozzarella cheese. Sprinkle Parmesan cheese over top. Cook on low for 4 hours. If cooked much longer, it gets a bit well done. --------------------------------------------------------------------------- Crock Pot Lasagna Ingredients 1 pound ground beef 26 ounces pasta sauce 1 cup water 16 ounces ricotta cheese 2 cups italian cheese 1/4 cup grated parmesan cheese 1 egg 2 tablespoon dried parsley 8 lasagna noodles, uncooked Directions Brown meat and drain. Add pasta sauce and water and mix well. Hint: I like to buy ground beef in bulk, brown it and freeze it in 1-pound portions to make preparing this (and other meals) even easier! In a separate bowl, combine ricotta, 1-1/2 cup mozzarella, parmesan, egg and parsley. Add 1 cup of the meat sauce to the bottom of the crock pot. Break up four of the noodles to cover the bottom. It’s okay if they overlap. Cover with half the cheese mixture and 2 cups meat sauce. Repeat layers. Cook on low for 4-6 hours. Sprinkle with remaining mozzarella cheese and let sit for 15 minutes until melted. -------------------------------------------------------------------------- Crockpot Lasagna (Turkey Sausage) 1 pound bulk Italian turkey sausage 1 medium onion, chopped (1/2 cup) 45 oz. homemade spaghetti sauce 2 teaspoons dried basil leaves 1/2 teaspoon salt 2 cups shredded mozzarella cheese (8 ounces) 1 container (15 ounces) part-skim ricotta cheese 1 cup grated Parmesan cheese 15 no boil lasagna noodles 1. Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt. 2. Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.) 3. Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture. 4. Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender. 5. Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces. -------------------------------------------------------------------------- Fun Crockpot Ultimate Cheesy Lasagna 20 cups shredded mozzarella cheese (80 ounces) 15 cups grated Parmesan cheese 48 ounces ricotta cheese 10 cups italian cheese 10 cups cottage cheese 1/4 jar spaghetti sauce 2 no boil lasagna noodles 1 sprig of Parsley 1. Mix 10 cups each of the mozzarella, ricotta, parmesan, italian, and cottage cheeses. (Refrigerate remaining mozzarella and parmesan cheeses while lasagna cooks.) 2. Spoon one-fourth of the cheese mixture into 15-quart slow cooker; top with 1 noodle. Spread all of remaining cheese mixture (excluding 15 cups of mozzarella and parmesan held in refrigerator) over noodle and drizzle one-half (1/8 jar) of the spaghetti sauce over cheese. Top with other noodle. 3. Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender. 4. Cover top noodle with 5 cups of mozzarella cheese mixed with 2 cups of parmesan. Drizzle other half of spaghetti sauce (1/8 jar) over cheeze. Cover and cook about 1 hour or until cheese is melted. 5. Use propane blow torch to produce a browned crust topping on top of lasagna. 6. Cover browned crust topping with remaining 5 cups of mozzarella cheese topped with remaining 3 cups of parmesan cheese. Cover and let stand about 10 minutes or until top layer of cheese is melted. 7. Add sprig of parsley to top and serve. (makes 3-4 servings with 15,000-20,000 calories per serving).