Crockpot Lasagna 0
Lasagna and take on the road?
I’m traveling with two one-hour and need to make a lasagna for dinner and my oven broke and I do record on the ice and heat when we get there? Will it be allowed? I think using my slow cooker to do it!
Course Lasagna travels well. Here is a recipe to help you: Slow Cooker Lasagna Great lasagna does not necessarily mean a lot of time and perfectly layered squares. This recipe is easy to prepare and still has all the flavors of lasagna to enjoy. Put together and forget about it while you go about your other backpacks. Slow Cooker Lasagna is also a great dinner idea for trick-or-treat night! Ingredients: 1 pound lean ground, Cooked and drained 32 ounces of beef pot of your favorite red sauce pasta or 16 ounces cottage cheese 2 / ricotta cheese 1 can (4.5 ounces) without breaking slowly boil lasagna half if necessary. 2 cloves garlic, minced * 1 / 4 c. tsp dried oregano * 1 / 4 c. teaspoon dried basil * 1 / 2 cup onion, finely chopped 2 cups (8 ounces) shredded mozzarella, grated Parmesan cheese, to taste olive oil or cooking spray as needed Preparation: Grease the inside of your crock pot with olive oil or cooking spray. Combine beef, sauce, spices, garlic and onion in a medium size bowl and mix well. Mix cheese, except for the Parmesan in a medium bowl. In the pot, start with the beef mixture (about one fifth, depending on the size of your stove). Cover with a layer of noodles without boiling, then collapsing on a thin layer of cheese mixture (about fifth). Repeat layers, ending with layer of meat on top. Sprinkle Parmesan. Cover and cook on low for 3-4 hours. Serve with a salad and garlic bread. * If your pasta sauce has been flavored with herbs and garlic you may omit these ingredients, if desired. Note: For a vegetarian version, substitute a package soy crumbles for lean ground beef.
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