Submissions     Contact     Advertise     Donate     BlogRoll     Subscribe                         

Tuesday, February 3, 2009

Slow Cooker Lasagna AND Food Storage…it’s almost too good to be true!

I don’t know why, but personally I’m always afraid to make lasagna. It just FEELS like a lot of effort and time…which is why I was so excited to find this recipe from Kraft Foods (and to notice that it is a great food storage recipe as well) to do in the slow cooker (you don’t even need to cook the noodles before hand!) It was simple (especially when you have frozen hamburger in your freezer, just make sure it is thawed BEFORE you add it to your slow cooker)

Slow Cooker Lasagna
* 8 lasagna noodles, uncooked
* 1 lb. ground beef
* 1 tsp. Italian Seasoning
* 28 oz. jar spaghetti sauce (I made my own…click HERE to do the same)
* 1/3 cup water
* 4 oz. can mushrooms
* 15 oz. ricotta or 24 oz. cottage cheese
* 2 cups shredded mozzarella cheese

1. Break noodles. Place half in bottom of greased slow cooker.

2. Brown ground beef. Drain. Stir in Italian seasoning. Spread half over noodles in slow cooker.

3. Layer half of sauce and water, half of mushrooms, half of ricotta or cottage cheese and half of mozzarella cheese over beef. Repeat layers.

4. Cover. Cook on low for 5 hours. (You can also double these ingredients and make 3 layers.)


No comments:

Post a Comment