Slow Cooker Lasagna
A slow cooker isn’t just for chili anymore: try slow cooker lasagna for a hands-off weeknight meal. Just brown the beef, warm the spinach and sauce, and then layer all the ingredients in the slow cooker. Pepper, Parmesan cheese, and oregano all add a combination of flavors, while ground beef, frozen spinach, and lasagna noodles are easy-to-find grocery items. Just throw in all the ingredients for slow cooker lasagna and run errands or cook a side dish; a few hours later, you’ll be ready for dinner!
Yield
Conversions
Ingredients
1
lbs ground beef or italian sausage
10
oz frozen spinach
(chopped, thawed, drained)
1
large onion
(chopped)
5
cups mozarella cheese
(shredded)
3
cloves of garlic
(minced)
1½
cups small curd cottage cheese
1
tsp salt
½
cups parmesan cheese
½
tsp pepper
1
egg
(beaten)
24
oz pasta sauce
1
tsp dried oregano
1
cups water
8
oz lasagna noodles
(uncooked)
Preparation
In a large skillet or pot, brown the ground beef (or sausage) with the onion over medium heat. Drain.
Add the garlic, salt and pepper, and cook for another minute over medium heat. Add the pasta sauce and water. Stir.
Squeeze the remaining moisture from the chopped spinach with a paper towel. Add the spinach to the sauce and stir until heated through. Remove the sauce from heat.
In a large bowl, mix 4 c. of mozzarella, cottage cheese, Parmesan, egg and oregano. Stir with a spoon until well blended.
Layer into your slow cooker pot: sauce, noodles (break them to fit), and cheese mixture. Depending on the size of your pot, you should have 3 or 4 layers. End with a layer of the sauce on top and finish with the remaining cup of mozzarella.
Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours.
Set the lid ajar for the last 30 minutes (or longer if needed) to allow the remaining moisture to escape.
