1 lb ground beef
1 small onion, diced
1 recipe of spaghetti sauce (my recipe follows)
lasagne noodles-you will need to cut to fit the crock pot
2 c cottage cheese
1/4 c shredded Parmesan cheese
1 egg
1 TB parsley
2 c mozzarella cheese
Brown beef and onion. Add spaghetti sauce. Simmer 15 minutes.
Mix cottage cheese, Parm cheese, egg and parsley. Add 1 c mozz. cheese.
You may parboil the noodles but not too much, only 3 or 4 minutes in
boiling water. Drain and separate to cool.
I found an old ice cream tub that was the same size as the pot on my crock.
I freeze my lasagne in this. If not, you can line the inside of your pot
with the quick release aluminum foil. Two long pieces shaped into the
bottom and hung over the sides. Spray with oil spray. Layer
sauce, noodles, cheese, sauce, noodles, cheese, etc. Finish top with
sauce and rest of Mozz. cheese. Cover tightly with foil, pressing down
slightly to compact. Freeze inside pot until solid. Then, remove
lasagne-but leave in freezer-and replace crock in the cupboard.
When ready to eat, simply remove foil and place frozen lasagne inside crockpot.
Set on low for 7-8 hours.
Spaghetti sauce: 28 oz diced tomatoes
12 oz tomato paste--1/2 can water
1 TB sugar
2 tsp salt
1/2 tsp each: oregano, thyme, crushed red pepper and garlic.
1/4 tsp basil
1 medium bay leaf or 2 small leaves
Add all together and simmer for 30 minutes. Break up chunks of tomatoes.
Remove and discard bay leaf.