I was hoping to have a new meal to share earlier in the week but this week has just been flying by! Maybe the birth of my niece on Monday threw things out the door, not really sure but what a great reason to have your week go haywire! Anyways, this wasn’t on my menu plan but I have all the ingredients for it and I thought I’d give it a whirl. So today I’m making crock pot lasagna! I even remembered to take some pictures, woo hoo! I got the recipe from Stephanie at A Year of Slow Cooking. and if you haven’t been over there to check out her blog yet, what are you waiting for!?!
I based my meal off of Stephanie’s recipe but varied mine a little bit. I used 9 lasagna noodles, you want the regular noodles not the oven ready. I used one jar of spaghetti sauce but added some tomato sauce to it, I was hoping to add some diced tomatoes but I didn’t have any on hand. I added some crushed garlic to the spaghetti sauce as well. I used about 9 meatballs chopped up and threw those in the spaghetti sauce. I used a larger container of cottage cheese, mixed in two eggs and some parmesan cheese.
I used my oval shaped crock pot and this worked out well. I could do 3 noodles across but I had to break off some of the sides of the noodles to make them fit. I added meat to my lasagna, I had some frozen meatballs that I chopped up and threw in with my spaghetti sauce. I didn’t get a picture of it but start with a layer of meat/spaghetti sauce in the bottom of your crock pot. Then place the noodles on top. I had already started putting this together in the crock pot before I thought about taking pictures. So this is already a layer or two in but you get the idea. Like my jagged broken noodle?
Next I put my layer of cottage cheese or ricotta (whatever you perfer) over the noodles.
Then I put the mozzarella over the top of the cottage cheese. My cheese looks funny because I was trying to be all frugal and thought I could shred my own mozzarella. I am saving you from pain and ugly cheese clumps by telling you to just by the shredded cheese, it’s not worth it!
Finally, top with your meat/spaghetti sauce mixture. I also ended my layers with this and it worked out well. I also put 1/4 cup of water in my spaghetti sauce jar and shook it up and poured it over the top. This also could be why the lasagna was really lwatery but not sure.
Then I sprinkled some real shredded cheese and some parsley flakes on top.
This is what it looked like after cooking on high for 4 hours.
My camera doesn’t take the best pictures but here it is, ready to be
Another picture, maybe not the prettiest lasagna but it was yummy and that’s all that really counts in my book.
Mine was a bit watery but that could be from my scary chunky shredded myself mozzarella that came from the freezer. My kids really liked this, well at least 3 out of 4 did which is a rarity in this house. In fact, the eldest child asked if we could have this for dinner every week. I will be making this again, I liked throwing it all together in the crock pot and then walking away for 4 hours. I let it sit for another hour after it was done on the warm setting and it was still hot and yummy. If you have any questions, I’d be happy to answer them. If you try this, I’d love to know what you thought so please feel free to come and leave a comment! Enjoy!