1 lb ground beef, (seasoned with italian and montreal steak seasoning--Dawn's idea)
1 jar (26 oz.) spaghetti sauce
1 cup sliced fresh squash (hopefully from someones garden--hint)
1 cup water
1 container (15 oz.) ricotta cheese, or cottage cheese--per Dawn
1 pkg. (7 oz.) shredded mozzerella cheese, divided
1/4 cup grated parmesan cheese, divided
1 egg
2 TBS chopped fresh parsley
6 uncooked lasagna noodles
Brown seasoned meat in large skillet; drain. Stir in spaghetti sauce, squashes and water. In separate bowl mix ricotta or cottage cheese, 1 1/2 cups mozzerella, 2 TBS parmesan, egg and parsley.
Spoon 1 cup meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit; and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit; cheese mixture and meat suace. Cover with lid.
Cook on low for 5 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheese. Let stand covered for 10 minutes or until cheese melts.
This makes about 6 servings, but could easily be added upon to make more. I had this at Lisa's house and it was really good, and sounded so easy to put in crock pot and have it all ready at the end of a long day!
1 jar (26 oz.) spaghetti sauce
1 cup sliced fresh squash (hopefully from someones garden--hint)
1 cup water
1 container (15 oz.) ricotta cheese, or cottage cheese--per Dawn
1 pkg. (7 oz.) shredded mozzerella cheese, divided
1/4 cup grated parmesan cheese, divided
1 egg
2 TBS chopped fresh parsley
6 uncooked lasagna noodles
Brown seasoned meat in large skillet; drain. Stir in spaghetti sauce, squashes and water. In separate bowl mix ricotta or cottage cheese, 1 1/2 cups mozzerella, 2 TBS parmesan, egg and parsley.
Spoon 1 cup meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit; and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit; cheese mixture and meat suace. Cover with lid.
Cook on low for 5 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheese. Let stand covered for 10 minutes or until cheese melts.
This makes about 6 servings, but could easily be added upon to make more. I had this at Lisa's house and it was really good, and sounded so easy to put in crock pot and have it all ready at the end of a long day!
Had this tonight, very yummy and was such a cozy feeling smelling the yummy food all day and enjoying the lasagna in the evening. Thanks for the great recipe~ Even Judy our babysitter said it was soo delicious~
ReplyDeleteWe had it yesterday too! But with a twist...
ReplyDeleteI was out of Parm. cheese so I used large curd cottage cheese instead of the Ricotta. ( cottage cheese is saltier ) and then I added
Montreal Steak seasoning and Italian seasoning to the meat. It was a hit. Lance said he likes it better in the crockpot than in the pan. lol. =)
The picture was great, I especially liked the paper plate! I liked you additions, I will edit them into the recipe...
ReplyDeleteI like your cookbook idea!!
Jan
lol. Lance wanted me to keep it on the paper plate for the picture. =)
ReplyDelete