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Prep Time: 30 Minutes Cook Time: 360 Minutes |
Ready In: 390 Minutes Servings: 6 |
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Real Lasagna after a hard day's work! Serve with garlic bread and a salad. Ingredients:
2 tablespoons olive oil |
1 lb ground beef |
1 onion, chopped |
2 garlic cloves, minced |
1 (6 ounce) can tomato paste |
2 (28 ounce) cans crushed tomatoes |
3 tablespoons dried basil |
salt & pepper |
8 ounces cottage cheese |
8 ounces ricotta cheese |
1/4 cup parmesan cheese |
1/2 cup mozzarella cheese |
1 egg |
2 teaspoons garlic salt |
2 tablespoons dried parsley |
1 (16 ounce) package lasagna noodles, uncooked |
2 cups shredded mozzarella cheese or 2 cups your favorite italian cheese blend, for top |
Directions:
1. Sauté onion in olive oil until tender.
2. Add ground beef and cook until browned.
3. Add garlic, salt and pepper.
4. Drain fat from pan.
5. Add tomato paste and cook approximately 5 minutes.
6. Add crushed tomatoes, basil and more salt to taste.
7. Let simmer while you prepare the cheese mixture.
8. Combine cottage, ricotta, Parmesan, and mozzarella chesses with egg, garlic salt and parsley; mix well.
9. Spoon a layer of sauce into crock pot.
10. Cover with a layer of noodles, broken to fit.
11. Add half of the cheese mixture.
12. Cover with a layer of sauce.
13. Add another layer of noodles, cheese mixture, sauce.
14. End with a final layer of noodles and the remaining sauce.
15. Cover with mozzarella.
16. Cook on low for 6 hours.
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