Posts tagged ‘lasagna’

December 2, 2015

Crock-Pot Lasagna

lasagna

There’s something about the crock pot that makes it just so amazing. Maybe it’s the part where you throw everything in and leave it alone to do its thing, and when you come back hours and hours later after forgetting about it, it’s transformed those hard noodles into something edible.

(It’s funny though, sometimes my mom’s weird Asian-English language mix-ups happen, and I heard her once ask me where the “crack pot” was. We had a real good laugh)

I make a good crock pot lasagna, if I do say so myself. Even if I am sick.

  • 5-7 uncooked lasagna noodles (oven ready or not, doesn’t matter)
  • 1lb beef mince, browned, drained
  • 700ml tomato sauce or pasta sauce
  • (Spices: oregano, Cajun, cayenne, salt, pepper, all to taste)
  • 500ml cottage cheese
  • 1 egg
  • Half a bundle of spinach, chopped, squeezed (will use more next time)
  • Mozzarella cheese

Mix cooked beef, tomato sauce, and spices together. In another bowl, mix cottage cheese, egg, and a handful of mozzarella cheese.

In the crock pot, add a layer of meat sauce to the bottom. Then a layer of uncooked noodles (break them if you have to), then all of the cottage cheese mix, then spinach, another layer of noodles, and the rest of the meat sauce. Top off with cheese (as much as you want), and sprinkle on some paprika for colour.

Set on low for 4-6 hours. I did mine for about 4.5, and the noodles came out super soft, as if you can strain it without much effort. So really, cook for as long as you want because the meat is already cooked. You just want non-crunchy noodles, and melted cheese. Use a thermometer to ensure proper internal temperature of 74C or higher.

Serves 5-6, one helping. Or if you are like my family, there’s never leftovers from my cooking. #fatties (me included)

#slowcooker #lazydinners #onepotwonder #pasta #dinner #cheese #badattags #cooking #food

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May 8, 2014

Crock Pot Lasagna

Crock Pot Lasagna - Before Before

Crock Pot Lasagna - After  After

So lately I’ve been looking in to crock pot recipes (as fondly remember how my Mom would always accidentally say “crack pot”). I’ve always been in to single-bowl recipes: throwing everything in to a pot or pan and having it done with, whether or not there is time in between cooking of each item. My biggest problem in the kitchen is using one bowl for each item, and one spoon for each tasting. As a health inspector, I can’t stand to cross contaminate!

I made this on Sunday at a friend’s place. Turned out quite well, except 2 hours wasn’t quite enough because some of the noodles came out al dente, which I like for spaghetti/fettuccine/etc, but not so much lasagna.   Definitely will cook it for 2.5 hours this time.

You can use whatever you like, really, and as much as you want. I’m not particularly a cheese person (I love cheese, don’t get me wrong, I just don’t like too much of it at one sitting. However, I LOVE crispy cheese. I meant the kind that browns on the top in the oven.), but I really like it in this recipe.

I admit that I eyeballed the whole thing, so the measurements for the spices are definitely estimates.

Ingredients:
0.78 kg regular ground beef
250 g lasagna noodles, uncooked (about half a box)
750 mL 2% cottage cheese
1 medium-sized zucchini, sliced 2-3 mm
400 mL pasta sauce
Cheese, grated
2 tsp oregano
1 tsp ground pepper
A pinch of salt
A sprinkle of parsley as garnish
Crock pot

Directions:
Brown the meat completely in a pot or pan, and drain the excess oil. Sprinkle in oregano, ground pepper and salt, and mix well. Set aside.

Now pull out the crock pot. Spread some pasta sauce on the bottom, and lay down a layer of noodles, breaking them as needed. Then half of the cottage cheese, half of the ground beef, noodles. Then a good layer of sauce, the rest of the cottage cheese, layer all of the zucchini, more sauce. Then noodles, sauce, and cheese. Then sprinkle on the parsley. So really, the layering would look like this (from top to bottom):

(top)
Parsley
Cheese
Pasta sauce
Noodles
Pasta sauce
Zucchini
Cottage cheese
Pasta sauce
Noodles
Ground beef
Cottage cheese
Noodles
Sauce
(bottom).

Easy enough! Now put the lid on, set your crock pot on high for 2.5  hours, and done! Now you just have to find something to do for 2.5 hours. Add maybe 30 minutes to rest so the excess water will disappear from the bottom. I would think that crock pots vary in temperature just like ovens, so it would be best to wait the 2.5 hours without peeking, then take a spatula to it to see if the noodles are soft.

After all that… eat it!!

January 8, 2014

Vegetarian (Almost) Lasagna

I made this awesome vegetarian lasagna (well, almost. I put in a little bit of ground beef that can be easily left out) tonight. Not only is it good for mom, but it’s good for anyone. I used all fresh ingredients (minus the lasagna noodles and pasta sauce).

Original recipe location here.

Ingredients:

  • 1 package of lasagna noodles (or 4 sheets per layer; 2 layers)
  • 1 jar (500 ml) pasta sauce
  • 1 pound fresh white mushrooms
  • 1 cup chopped onions
  • 1 container (500 g) 2% ricotta cheese
  • 2 eggs
  • 1 large zuchini, sliced
  • 1 large carrot, diced
  • 3 cloves garlic, minced
  • 2 tbsp vegetable oil
  • 1 cup cheddar cheese
  • 1 cup parmesan cheese

Directions:

Boil the lasagna noodles for 10 minutes or until al dente. Rinse with cold water and drain. Set aside.

In a large sauce pan (or a pot), fry onions, garlic, mushrooms, carrots and zucchini until the carrots are soft.

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