Lasagna
1 24 oz can Spaghetti sauce
1 med onion chopped fine
2 or 3 cloves of garlic
seasonings. Black pepper, oregano, basil, and optional Red hot crushed
pepper.
Put some olive oil in a large skillet (about 2 tbs)
fry up the onion, about five minutes
Add the garlic and seasonings to your taste. Cook for another 1 minutes.
Now add one pound of ground meat of your choice. I use either chicken or
turkey.
Break up the ground meat as it browns. About 8 to 10 minutes.
When meat is done, add the sauce and continue to break up meat. About 5
minutes. Let cool. I always add a little red wine to the sauce. Maybe 2 or 3
ounces.
Get out the crockpot and place a liner in it for easy clean up.
In my large crockpot it takes 6 lasagna noodles
1 12 ounce cottage cheese, I like it better than the ricotta cheese. I place
the cheese in a drainer and fill the cheese container with water. Put a
small plate over the cheese and than add the container of water on top of
the plate to drain the excess liquid off the cheese.
Some parmesan grated cheese. Now it is time to put the lasagna together.
Add some of the sauce to the bottom of the pot. Put a full lasagna noodle in
the pot and break the noodles to fit the remaining space. In my pot it is
1/2 noodle on each side of the whole noodle.
Now add more sauce and a layer of cottage cheese or ricotta. Sprinkle on
some grated cheese. Take a full noodle and lay it crosswise to the first
layer. Break noodle to fill in empty spaces. Add the sauce, and the cheeses.
Another layer of noodles the opposite direction as the last layer. Pour the
rest of the sauce over last layer of noodles and add some grated cheese.
Set your crockpot on low for 3 hour and check with a fork to see if noodle
are about done. If fork goes in noodles easy, turn to warm for about a hour.
Turn heat off and let set for about 15 minutes and serve.
RJ
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