Thursday, May 7, 2015

Crock Pot Lasagna

1/2 lb. each Italian sausage, ground beef
1 small onion, chopped
1 clove garlic, minced
1 can (4 oz.) sliced mushrooms
1/2 tsp. salt
1/2 cup dry red wine
3 cups spaghetti sauce
1 can (6 oz.) tomato paste
1 can (8 oz,) tomato sauce
12 lasagna noodles, uncooked
1 egg, slightly beaten
2 cups ricotta cheese or cottage cheese
1/2 cup grated Parmesan cheese
2 tbsp. parsley flakes
1 dash fresh ground black pepper
2-1/2 cups mozzarella cheese, shredded

      Brown meat and onion in large skillet and drain off excess fat.  Add garlic, mushrooms, salt, wine, spaghetti sauce, paste, and tomato sauce to meat mixture, mix well and set aside.  In a medium bowl combine egg, ricotta cheese, Parmesan cheese and parsley flakes; set aside.  Spray crockpot with cooking oil.  Layer in a 5 - 6 qt. crockpot 4 noodles, broken into pieces to fit.  Spread 1/2 ricotta cheese mixture over noodles.  Top with 1/4 meat mixture and 1/4 shredded cheese.  Top with 4 noodles, remaining cheese mixture, 1/4 meat mixture and 1/4 shredded cheese.  Add remaining 4 noodles and meat mixture.  Cover and cook on Low setting 4 - 7 hours.  About 10 minutes before serving, sprinkle with remaining shredded cheese.  Cover, let stand 10 minutes or until cheese is melted.  Makes 6 servings.

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