Scale
Ingredients
Lasagna Sauce
- 2 28oz cans crushed tomatoes
- 2 6oz. cans tomato paste
- 1 8oz can tomato sauce
- 2–3 lb.. ground beef, cooked and drained well
- 3 stalks celery, chopped with leaves
- 2 medium onions, chopped
- 4 cloves garlic, minced
- 3 tsp. salt
- 3 tsp. dried oregano leaves
- 2 tsp basil
- 1/2 tsp thyme
- 1 tsp sugar
Lasagna Filling
- 2 16oz container of small curd cottage cheese
- 1 egg
- 3/4 c Parmesan cheese (approx. to taste)
- Salt and pepper
- Chopped parsley (approx 1/3 cup)
- Crockpot
- 9x13 casserole dish
- Pot to Boil Water
- Pam
Instructions
Lasagna Sauce
- Add all to crockpot and cook on low for 9-10 hrs
- This makes more than enough for a 9×13 casserole dish. I actually used a 10×14 dish and still had left over sauce. I also boil my noodles, drain and cook before handing.
Lasagna Assembly
- Spray pan with Pam.
- Spread bottom of dish with a little sauce. Layer lasagne noodles, sauce, then cottage cheese mixture, then mozzarella cheese. (Amount is not exact, I use about 2 1/2 cups for entire casserole. Repeat. End with layer of noodles. Top with sauce (not as much as the other layers). Sprinkle more mozzarella then more Parmesan.
- Cover and bake in 350 degree oven. Cook for 1-1/2 hrs. Cooking time depends on size of casserole dish, oven temp, etc.
I hope you enjoy.