I very rarely make lasagna - it just never has turned out when I've made it all home so I was very skeptical, but excited to try this! Have you seen how much the grocery store charges for those prepackaged lasagna's? I also shared this recipe at The Grocery Cart Challenge Recipe Swap - go check out her site!I looked at 3 recipes before attempting it. This one from A Year of Crockpotting, this one from allrecipes.com, and this one I found by googling.....It looked like A Year of Crockpotting was going to be the forerunner.
I just couldn't believe that 4 hours on low would get the job done. No way! But that type of thinking got me to having a completed Crockpot Lasagna at 3 pm! I just turned off the crockpot at 3 pm, then turned it back on high at 5 pm to heat it up.
Here is the lasagna right after I turned on the crockpot:
And here is the top of the finished product:
I think I overcooked the lasagna, so it was a little dry and very noodley. I think next time I'll use less noodles and trust the low cooking time! It's just like a GPS device - You've got to have the faith!
Crockpot Lasagna
8 oz box of regular lasagna noodles
26 oz jar of pasta sauce
12 oz container pureed lowfat cottage cheese (you could use ricotta cheese instead)
8 oz package of shredded Italian cheese
9 oz box frozen chopped spinach, thawed and squeezed dry
1/4 cup water
Spray crockpot with non-stick spray. Put 1/3 of spaghetti sauce in bottom of crockpot, then a layer of dried lasagna noodles , smear a layer of a 1/3 of the cottage cheese, sprinkle with 1/3 of shredded cheese, 1/3 of spinach. Repeat layers, ending with a shredded cheese layer on top. Put the 1/4 cup of water in your empty pasta jar and shake - Pour the juice over the whole pile of food. Cover and cook for 4 hours on low.
Easy Cooking | Simple Cooking
