I'm always looking for new ways to use my Crock Pot (a.k.a. slow cooker). It really is one of the most used items in my kitchen. I think one of the things I love most about it is it can be used year round.
Don't want to heat up your kitchen in the summertime by turning on your oven? Use your Crock Pot.
Want to save on your electric bill when you've had your electric heat cranking all winter? Use your Crock Pot.
And not only that, foods still come out tasting great.
It can take a tough, inexpensive cut of meat and turn it into a moist and juicy meal.
So when I saw this recipe for Crock Pot Lasagna from Jenna from Newlyweds blog, I knew I had to put it on the menu to try.
Brown and crumble ground beef in a large skillet. You need a larger skillet for this because you'll be adding the spaghetti sauce and water to it later. Add in onion and garlic and cook for additional 1-2 minutes. I like to season my beef mixture with a little salt at this point too.
Drain excess grease from beef. And put back into skillet.
Pour in spaghetti sauce, water and cherry tomatoes (if using).
Give it all a good stir, you can turn the heat off at this point. Give it a taste test, add additional salt if necessary.
In a separate bowl, mix together cottage cheese, 1 1/2 cups mozzarella cheese, 2 tbsp. Parmesan cheese, egg, pepper and chopped parsley. Put your remaining cheeses back in the fridge, you'll be using those as a topping later.
Spray Crock Pot with non-stick cooking spray. Scoop approximately 1 cup of meat sauce into bottom of slow cooker.
Top with one layer of uncooked lasagna noodles. Just do your best to break them up to fit into your crock pot.
Next top with a layer of cheese mixture.
Keep adding layers, ending with meat sauce. I was able to get 3 layers in my 5-quart slow cooker.
Put the lid on and cook on low for 4-6 hours. It took exactly 4 hours in my slow cooker. You want most of the liquid to be absorbed and noodles should be soft.
When it is finished cooking, add remaining cheeses.
Put the lid back on for about 10-15 more minutes until cheese is melted.
Slice and serve it up with a crisp salad and some garlic bread.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (2379g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 2839 | ||
Calories from Fat: 1381 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 153.4g | 205 % | |
Saturated Fat 67.2g | 336 % | |
Monounsaturated Fat 51.2g | ||
Polyunsanturated Fat 13.3g | ||
Cholesterol 745.2mg | 229 % | |
Sodium 6709.1mg | 231 % | |
Potassium 4929.5mg | 130 % | |
Total Carbohydrate 139.6g | 41 % | |
Dietary Fiber 22.8g | 91 % | |
Sugars, other 116.7g | ||
Protein 216.5g | 309 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2839
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