Okay, I know it’s a week later than promised but here is the more precise recipe for the Crock Pot Lasagna. Also, I figured I could just use pictures from the last blog to use here so there are actually pictures for this recipe…. AND iPhoto is working again! YAY!!!
- 2 28 oz cans San Marzano Tomatoes (if whole, blend them until crushed)
- 1 large onion diced
- 3-4 large cloves garlic minced
- 1 tsp red pepper flakes
- 1 bunch italian parsley chopped
- 1 6 oz can tomato paste
- 1 pound lean ground beef or ground turkey
- 1/2 pound mild italian sausage
- 1 cup red wine (I used Merlot)
- 2 Tablespoons each Dried basil and oregano (or use fresh basil, I used dried because the stuff at the store looked like crap)
- 1 bay leaf
- Salt, pepper, sugar all to taste.
- Fat Free Ricotta
- 1/2 bunch italian parsley chopped
- 3/4 cup finely shredded mozzarella
- 1 Tablespoon Garlic Powder
- 1 Teaspoon Red pepper flakes
- Black pepper to taste
- 9 Lasagna Sheets (I use no-boil, but I might try regular, uncooked since it cooks for a long time, next time)
- 1/3 cup Shredded mozzarella
- 1/4 cup Shredded Parmigiano, Romano, or preferred hard grating cheese.
In a large pot saute the onion and red pepper flakes in pam or a little olive oil until it starts to caramelize. Add the garlic and continue cooing for a minute or two. Add the ground beef/turkey and sausage and cook stirring around until browned. Add the tomatoes, tomato paste, basil, oregano and wine. Cook stirring on occasion for an hour or so to let the flavors blend together. The longer they cook, the more flavor the sauce has. At the end, add the parsley and stir to combine. Add salt, pepper, and sugar to taste. Be sure to add each a little at a time and keep taste testing a little at a time. You don’t want to over do it.
Meanwhile, combine all of the filling ingredients and set aside.
In the crock pot, put a layer of sauce into the pot, lay down 3 sheets of lasagna noodles, they will need to be broken up a bit to fit, but it won’t be perfect so don’t worry too much. Add 1/2 of the ricotta mixture. It won’t spread out perfectly, you have to dot it around the pot, but it will spread out enough when cooking. Add another thicker layer of sauce (you want to be generous with the sauce. If there isn’t enough, it will get dry) Add 3 more lasagna noodles, the second half of the cheese mixture, and more sauce. Top with the last 3 noodles, more sauce, and the mozzarella and parmesan cheeses. Cook on low for 4-5 hours or high for 2-3 hours. Cut into 6 pieces. 1 piece = 13 pp. And it’s a BIG piece!