The other day Austin was eating some leftover crockpot lasgna while John and Meagan were over. He commented on how it was the BEST lasagna I have ever made. Mind you, I am a terrible, and I do mean terrible, lasagna maker. But this one turned out really good, and it was so easy and really quick.
The Ingredients:
--box of regular lasagna noodles
--jar of pasta sauce
--cottage or ricotta cheese
--package of shredded Mozzerella cheese
--mushrooms (optional)
--meat (optional)-- I happened to use 1 pound of hamburger meat.
--spices you use normally when you brown ground meat (I use salt and pepper)
--1/4 cup water
The Directions:
--brown meat with chosen spices in large skillet
--pour in entire jar of pasta sauce (save jar, don't rinse or throw away!)
--simmer on low for a few minutes
--put a ladle-full of sauce mixture into the bottom of your crockpot.
--top with a layer of dried lasagna noodles. You'll have to break them to fit, and little pieces will fly all over the place.
--smear cottage cheese on top of lasagna noodles
--layer mushrooms cottage cheese
--add a handful of the shredded cheese
--ladle on some more of the meat sauce
--top with more dry noodles and repeat layers until crock is to desired capacity.
--smear cottage cheese on top of lasagna noodles
--layer mushrooms cottage cheese
--add a handful of the shredded cheese
--ladle on some more of the meat sauce
--top with more dry noodles and repeat layers until crock is to desired capacity.
--put the 1/4 cup of water into your empty pasta jar and shake. Pour tomatoey juice over the whole pile of food.
--cover and cook on low for 8 hours, high for 4.
--Check noodles an hour before serving, and push the top ones down into the liquid if they are getting too hard or are curling up
This lady added a lot of veggies that I did not. My kids eat vegtables good enough that I do not need to hide them in food. But more power to you if want to hide them in this. I think she had spinach and chopped up other veggies. :)
Rachel :)
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