Debbie's Crock Pot Lasagna |
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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 4 |
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I actually adapted this recipe from another zaar recipe, using more spices, less cheese and some wine! Although the original recipe was great, this suited our family's taste a bit more. Ingredients:
1 lb lean ground beef |
1 onion, chopped |
1 bell pepper, chopped |
1 carrot, grated |
2 garlic cloves, minced |
1 (28 ounce) can tomato sauce |
1 (6 ounce) can tomato paste |
1 1/2 teaspoons salt |
1/4 teaspoon black pepper |
1 teaspoon dried oregano |
1 teaspoon basil |
1 teaspoon parsley |
1/4 teaspoon crushed red pepper flakes |
6 ounces cottage cheese (we like 2%) |
1/2 cup parmesan cheese, grated |
12 ounces lasagna noodles, uncooked |
12 ounces mozzarella cheese, shredded |
1/2 cup red wine |
1/2 cup water |
Directions:
1. Brown ground beef, onion, bell pepper, carrot and garlic in frypan.
2. Add tomato sauce, tomato paste, salt, black pepper, oregano, basil, parsley and red pepper flakes.
3. Cook for 3 or 4 minutes.
4. Spoon a layer of meat sauce onto the bottom of the slow cooker.
5. Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses.
6. Repeat with sauce, noodles and cheeses until all are used up.
7. Add wine and water around the lasagna.
8. Cover and cook on low for 4 hours.
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