Monday, January 18, 2010

Crock Pot Lasagna (creativity when the oven dies)

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Crockpot Lasagna
2 ½ lbs ground beef
Goya Adobo

Dehydrated onion chips
2 large tubs Large curd cottage cheese (Wal-Mart brand is good)
1 four cup bag Mozzarella cheese
Parmesan cheese (or as Juliannah calls it “stinky feet cheese”)
1 egg
2 jars Prego garlic parmesan spaghetti sauce
Lasagna noodles
First step prepare ground beef. I don’t fry mine, I boil mine. Put about 2-3 inches of water in a large boiler. Put in Ground beef, coat liberally with Adobo, and cover with onion chips. This is key, as part of the wonderful taste is the seasoned meat. Set heat to medium, and let it begin to boil. Take two forks and separate the meat into small pieces as it browns. Cook until all meat is brown. Drain meat, and rinse well with water. In a large bowl combine Prego sauce jars with meat, and stir together.
In another large bowl combine both tubs of cottage cheese, bag of mozzarella, and egg. Cover the top of this mixture liberally with Parmesan cheese. Sorry I don’t measure this. Then mix all of these cheeses together.
Now you are ready to put it in the crock pot. Get out your crock pot and cover the bottom with your sauce meat mixture. Put on top a layer of noodles (I do not pre cook my noodles, so you have to splinter the noodles into slivers to make a covering of noodles, but no one can tell after it is cooked). Then put on a layer (about a ½ inch thick) of cheese mixture, then a layer of noodles. Continue this until you fill up the crock pot. You want your top layer to be cheese.
Put your crock pot on low; let it cook for about 4 hrs, and then place it on high for a little over an hour, until you see sauce bubbling up through the cheese. Then unplug it, take it out of the pot, place it on a heat proof surface, and allow to “cool” and “jell” for an hour. Then cut and serve. Since is soooooo deep you only want to serve in 1 inch squares for kids, maybe 2 inches for adults, and Justin and Que want about a 4 inch square! ;)

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