Lasagna Made Simple
This slow cooker lasagna melds flavors to perfection resulting in thick, saucy lasagna, never dried out noodles and best of all 20 minutes prep! Fix it & forget it!
Equipment
- 6-Quart Slow Cooker
Ingredients
- 1 lb. ground beef
- 1 onion chopped
- 1 tbsp garlic minced
- 2- 24 oz Jars of Spaghetti Sauce Barilla
- 1 tbsp Basil dried
- 1 tsp salt
- 1/4 tsp black pepper
- 15 oz cottage cheese small curd
- 1 cup ricotta cheese
- 1 egg
- 1 tbsp parsley dried
- 9 lasagna noodles
- 2 cups mozzarella cheese grated
- 1/2 cup Parmesan Cheese
Instructions
- Brown ground beef in a large skillet, drain excess grease.Add onions and garlic and cook until for a few minutes until softened.
- Add basil, salt & pepper. Stir in both jars of sauce & allow to simmer.
- Combine cottage cheese, ricotta, egg and parsley in medium sized bowl & mix well.
Assemble Lasagna
- Lightly grease the inside of slow cooker. (I use vegetable oil)
- Pour 1 1/2 cups of sauce mixture into the bottom of slow cooker.
- Place a layer of noodles over the sauce. I place one whole noodle in the center & break the other two to size as needed, filling in any spaces with broken pieces. (It doesn't have to be perfect, it'll all mesh together.)
- Divide the cheese mixture into thirds. Drop tablespoonfuls of cottage cheese mixture on top of noodles using 1/3 of the mixture.
- Sprinkle with 1/2 cup of mozzarella cheese & 2 tbsp. of Parmesan.
Repeat with sauce, noodles, cheese. 2 times, you will have 3 layers in total.
- Top with any remaining sauce and mozzarella.
- Cover and cook on high setting for 2 1/2 hours.
- Allow 20-30 minutes cooling time to make cutting easier.