MAIN COURSE- Crockpot Lasagna

crockpot lasagna

1 pound Italian sausage (Replace meat with spinach for a healthier option)

1 onion, chopped

2 teaspoons minced garlic

jar of spag sauce 35 plus ounces

1 1/2 teaspoons salt

1 teaspoon dried oregano

1 (12 ounce) package  lasagna noodles (I like wheat)

12 ounces cottage cheese

1/2 cup grated Parmesan cheese

16 ounces shredded mozzarella cheese

 

 

In a large skillet over medium heat cook the Italian sausage, onion, and garlic until brown.

Then drain fat.

Add the tomato sauce, tomato paste, salt, and oregano and stir.

(You can also use jar sauce here or your home made sauce)

 

In a large bowl mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese.

I prefer to mix in some provolone as well

 Spoon a layer of the meat mixture onto the bottom of the slow cooker.

Add a double layer of the uncooked lasagna noodles.  Add some of  the cheese mixture.

Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.

Cover, and cook on LOW setting for 4 to 6 hours.

Main Course or Appetizer – Lasagna Cup Cakes

lasagna cupsIngredients:
2 cups of marinara sauce
1 lb of ground beef
24 wonton wrappers
3 cups of shredded mozzarella
1 cup of shredded Parmesan
4 oz of ricotta
Directions:
Preheat oven to 375 degrees. Spray muffin tin with cooking spray.
Brown beef and season with salt and pepper.
Cut wonton wrappers into circle shapes using a biscuit cutter (I just used my kitchen cooking scissors)
Start layering your lasagna cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin.
Sprinkle a little Parmesan cheese, Ricotta cheese, and mozzarella cheese.
Top with a little meat and marinara sauce.
Then layer with another wonton wrapper and repeat the layers.
Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove use a knife to loosen the edges then pop each lasagna out.
Then enjoy!