We love lasagna! I have several different ones in my recipe box from the classic Italian meat version to chicken to veggie. However, they are not always suitable for busy weeknight dinners as they need a long time in the oven. I'm fortunate in that I can pop home at lunchtime to turn on the slow cooker so I took to experimenting a little and the end result was delicious! A big thumbs up from the family.
500g mince (beef or turkey)
1 clove garlic, crushed
3 Tbsps chopped fresh parsley (or 3 tsps dried)
1 Tbsp chopped fresh basil (you could use pesto or 1 tsp dried basil instead)
pinch of salt
750g favourite pasta sauce
225g passata
9 lasagna noodles
400g grated mozzarella
200g cottage cheese
Spray the inside of your crockpot with cooking spray. Brown mince in a frying pan and drain off any fat. Add garlic, parsley, basil, salt, pasta sauce and passata. Cook together for about 10 mins.
In a bowl combine half the mozzarella and the cottage cheese.
Spread 1/4 of the meat mixture in the bottom of the crockpot. Top with 3 of the lasagna noodles (you can break them to make them fit) and spread over 1/3 of the cheese mixture. Repeat twice more and top with the rest of the meat mixture.
Cook on low for 4 hours. Sprinkle over rest of mozzarella and cook for 10-15 mins more until melted. Serve with salad and garlic bread.
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