Slow Cooker Lasagna
Lasagna couldnt get easier than putting it in the slow cooker. Perfect when you come home from work to enjoy a hot meal with your family. Try adding other greens or cooked vegetables for a twist of flavours.
Ingredients
| Beef | 8 Ounce (ground veal) | |
| Onion | 1 , finely chopped | |
| Garlic | 3 Clove (15 gm) , mince | |
| Dried oregano | 2 Teaspoon | |
| Hot pepper flakes | 1/4 Teaspoon | |
| Tomato passata | 700 Milliliter (strained tomatoes) | |
| Water | 1 Cup (16 tbs) (chicken broth) | |
| Lasagna noodles | 10 | |
| Cottage cheese | 500 Gram | |
| Baby spinach | 1 Kilogram , chop | |
| Fresh basil/Parsley | 1/4 Cup (4 tbs) , chop | |
| Grated parmesan cheese | 2 Tablespoon | |
| Shredded part skim mozzarella | 1/2 Cup (8 tbs) |
Directions
MAKING:
1.Lightly spray inside of slow cooker with cooking spray.
2.In a large nonstick skillet, brown veal breaking up with spoon over medium heat.
3.Add onion, garlic, oregano and hot pepper flakes for 5 minutes or until softened.
4.Add passata and water and remove from heat.
5.In a bowl, stir together cottage cheese, spinach, basil and Parmesan cheese.
6.Spread some of the meat sauce over bottom of slow cooker.
7.Lay lasagna noodles in a single layer, breaking as necessary to fit.
8.Top with 1/4 of the sauce and one third of the cheese mixture.
9.Repeat layers twice ending with meat sauce on top.
10.Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
11.About 15 minutes before serving lasagna, sprinkle mozzarella over top, cover and let cook on Low until melted.
SERVING:
12.Serve and enjoy!
Recipe Summary
