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.
|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)|
|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)|
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.
12.Serve and enjoy!