Recently I instagrammed a picture of lasagna that I made for my family. A few people asked for the recipe so here it is.
Slow cooker Lasagna
An Arnold family favorite
- 1 lb ground beef browned
- 1 onion chopped
- A bunch of garlic chopped
- 2 – 6 oz cans tomato paste
- 1 – 15 oz can diced tomatoes
- 1 large tub cottage cheese or ricotta
- 1 egg
- Mozzarella cheese grated
- 1 box of uncooked lasagna noodles. Depending on proportions I’ll do a box and a half.
- 2 tbsp dried Parsley
- 1 tbsp dried Oregano
- 1-2 tbsp Salt to taste really
- Pepper to taste. I do at least 1 tsp
In saucepan brown beef. Add garlic and onions. Stir in paste and diced tomatoes. Fill each can with water and add water to mixture. Seriously. It should not be thick in order for the noodles will soften. Add parsley oregano salt pepper. Taste it. Adjust seasoning as necessary. Should be really savory 🙂
Mix cottage/ricotta with egg. Maybe a sprinkle of parsley.
Put a thin layer of sauce at bottom of cooker bowl.
Now for the rest of the layers. Crack the lasagna noodles into pieces so it fits in your slow cooker. I try to keep them as big as possible. Basically cover the bottom. Be creative 🙂
Now drizzle a layer of the cheese mixture on the noodles.
Next spread a layer of tomato sauce. Then follows the noodles, cheese, tomato, and so on.
Continue layering each on till you run out 🙂 be generous with the tomato sauce. It will seem way too moist.
Ideally you will end up with a little tomato sauce at the top and then cover it all with a generous helping of mozzarella cheese.
I cooked it on low for 6 hours and some of the sides had started to crisp but it was perfect. I imagine 4 hours on low would do it.