Cooker Lasagna Recipe
crock pot lasagna. I use spinach and/or whole wheat lasagna
noodles to make it healthier These are regular lasagna noodles,
not the "no boil" ones.
8 lasagna noodles,
broken into bite size pieces
3 qrts boiling water
2 tsp cooking oil (optional)
2 tsp salt
1-1/2 lbs lean
3/4 c finely chopped
2 x 14 oz cans of canned tomatoes, with juice, broken up
5-1/2 oz tomator paste
1 c creamed cottage cheese
2 c grated mozzarella cheese
2 tsp sugar
1 tsp parsley flakes (or 1 tbsp chopped parsley)
1/2 tsp dried whole oregano (although I have always used ground
1/4 tsp garlic powder
1/4 tsp dried basil
1-1/4 tsp salt (although I never have added salt to this recipe)
1/2 tsp pepper
Cook lasagna noodle
pieces in boiling water, cooking oil and salt in pot for 14
to 16 mins. Drain
Fry ground beef
in frying pan until browned, then drain. Add to slow cooker.
Add remaining ingredients,
stirring well. Add lasagna noodle pieces and stir, then cover.
Cook on Low 7-9 hours or on High 3-1/2 to 4-1/2 hours.