I made this recipe forever and a day ago and DH and really liked it (but didn't love it). I was talking to a co-worker about what we were making for dinner a couple weeks ago and she made lasagna. I immediately thought about this recipe.
I found it in a Prevention Guide Slow Cooker Recipe Book.
I'm going to include the original recipe, followed by my additions and substitutions.
Triple Layer Lasagna
1 pound extra lean ground beef (very important that it's extra lean!)
1 can diced tomatoes
1 small onion, finely chopped
1 cup sliced mushrooms
1 clove of garlic, minced
9 oven-ready lasagna noodles
1 jar tomato sauce
1 container fat-free cottage cheese
2 cups shredded reduced-fat mozzarella cheese
1/4 cup grated Parmesan cheese (we never have this so I don't use it)
Additions/Substitutions
-I use 1 pound of ground turkey instead of ground beef. It adds a little more of a milder flavour to the lasagna, and it's a little more healthy
- I add waaaaaay more garlic
- added half a red pepper, chopped
- added one handful of spinach, chopped
- added a few shakes of Club House Italiano Seasoning (or whatever is your favourite)
1. Combine meat, vegetables, and seasonings in large skillet over medium-high heat. Cook until meat is no longer pink, 8-10 minutes .
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2. Coat 4-quart or larger slow cooker with cooking spray. Place 3 noodles, side by side, in bottom of cooker. Top with one third each of the tomato sauce, cottage cheese, meat mixture, and mozzarella cheese. Repeat layers two more times, ending with mozzarella. Sprinkle with Parmesan on top.
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3. Cover and cook on LOW for 5-6 hours, or until lasagna is cooked through and cheese is bubbly.
Note: I find that if you put the cheese on and then cook it, it gets hard and over done. I usually top the last noodle layer with tomato sauce and meat mixture, making sure that all the noodles are covered to keep moist, if it looks a little dry add some of the liquid that was in the skillet with the meat mixture.
When the lasagna is about half an hour from being done, or when you get home from work, sprinkle with the last bit of mozzarella, and wait for it to melt.
I found it in a Prevention Guide Slow Cooker Recipe Book.
I'm going to include the original recipe, followed by my additions and substitutions.
Triple Layer Lasagna
1 pound extra lean ground beef (very important that it's extra lean!)
1 can diced tomatoes
1 small onion, finely chopped
1 cup sliced mushrooms
1 clove of garlic, minced
9 oven-ready lasagna noodles
1 jar tomato sauce
1 container fat-free cottage cheese
2 cups shredded reduced-fat mozzarella cheese
1/4 cup grated Parmesan cheese (we never have this so I don't use it)
Additions/Substitutions
-I use 1 pound of ground turkey instead of ground beef. It adds a little more of a milder flavour to the lasagna, and it's a little more healthy
- I add waaaaaay more garlic
- added half a red pepper, chopped
- added one handful of spinach, chopped
- added a few shakes of Club House Italiano Seasoning (or whatever is your favourite)
1. Combine meat, vegetables, and seasonings in large skillet over medium-high heat. Cook until meat is no longer pink, 8-10 minutes .
.JPG)
2. Coat 4-quart or larger slow cooker with cooking spray. Place 3 noodles, side by side, in bottom of cooker. Top with one third each of the tomato sauce, cottage cheese, meat mixture, and mozzarella cheese. Repeat layers two more times, ending with mozzarella. Sprinkle with Parmesan on top.
.JPG)
3. Cover and cook on LOW for 5-6 hours, or until lasagna is cooked through and cheese is bubbly.
Note: I find that if you put the cheese on and then cook it, it gets hard and over done. I usually top the last noodle layer with tomato sauce and meat mixture, making sure that all the noodles are covered to keep moist, if it looks a little dry add some of the liquid that was in the skillet with the meat mixture.
When the lasagna is about half an hour from being done, or when you get home from work, sprinkle with the last bit of mozzarella, and wait for it to melt.
Yummy!
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