That's a crock!

You are probably wondering "What the heck is this girl thinking?" as you see this post limited to a lasagna recipe. Well, to be perfectly honest, this is the easiest way for me to share this recipe with friends and with my avid Fluffy followers that like to eat and need an easy dinner. This is my traditional oven-baked recipe that has been adjusted to fit the Crock-Pot since who really has time to let dinner cook 60-90 minutes on top of the prep after working all day. I fixed it for a potluck retirement lunch at work this week, and it ended up being a hit. So...here goes...

 

Crock-Pot Lasagna

 

1-2 pounds (1 package) of ground Italian Sausage

1-2 pounds of ground beef

½ medium onion (chopped finely)

2 large cans of Crushed Tomatoes

2 small cans of Tomato Paste

2 tbsp Italian Seasoning

1 tbsp crushed Basil

1 tbsp crushed oregano

Garlic Salt/pepper taste

1 -24 ounce container of cottage cheese (small curd)

1 -16 ounce container of cottage cheese (small curd)

1 cup of grated Parmesan cheese

6 cups of shredded Mozzarella cheese

3 large eggs (lightly beaten)

1 box of No-Bake (Oven Ready) lasagna noodles, uncooked

Brown Italian Sausage, ground beef, and onion in skillet. Drain. Add in tomatoes, tomato paste, and seasonings. Simmer for 20 minutes. Mix cottage cheese, Parmesan cheese, and ½ cup of mozzarella cheese together with eggs. Layer Crock-Pot with meat mixture (approx. 1 cup) followed by uncooked pasta (broken in pieces to fit in crock to cover), cheese (approx. ¾ cup) mixture, and a small handful of mozzarella. Repeat until all ingredients are used. Be sure to reserve enough of the Mozzarella to make the top layer. Cover Crock-pot and cook on HIGH for 3 1/2-4 hours (or LOW for 7-8 hours). Hint: I put this recipe together the night before and store in fridge until the next morning. It will cook while you work the next day. J