Tuesday, January 20, 2009

Lasagna (In a slow cooker)

12 Lasagna noodles (uncooked)
1 LB ground beef
1 tsp Italian Seasoning
1 can (28 oz) Spaghetti Sauce
1/4 cup water
1 carton (16 oz) cottage cheese
2 cups mozzarella cheese grated

Break noodles in half and layer 1/3 in bottom of greased 4-5 quart slow cooker. Stir Italian seasoning into meat and spread 1/3 over noodles. Then layer 1/3 sauce, water, cottage cheese, and mozzarella over the meat. Repeat layers. Cook with cover on low heat 4-5 hours. Do not cook more than 5 hours.

**Ideas for better use of food storage items:
1-slightly mashed red beans can be substituted for hamburger (I have not experimented with this recipe, but have used beans as a meat replacement in Spaghetti and Ted didn't even notice).
2-omit the meat all together (we have done this and it works out fine)
3- instead of cottage cheese, make ricotta cheese from pd milk. Directions can be found in the food storage cook book put out by the church (our family all received this for Christmas).
4-Use the equivalent amount of a different type of pasta (This worked fine when I tried it).

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