Classic Crock Pot Lasagna....Delizioso!

Good grief...I hope somebody tries this recipe -- it took me like 3 hours to type and proof it!  :)

I haven't made this for the troops yet, but I made a test batch last weekend and posted a picture on my FB page and, since, several of you have already asked for the recipe.  This might be on the menu for the February 7 dinner, and it might be something else...hmmm...I can't decide.  Anyway, until I make up my mind, I am posting the recipe so you can enjoy it!

First, use your favorite sauce - homemade or jar.  The Mueller's Lasagna box used to have a homemade sauce recipe on the back of the box (30 years ago), but sadly, they have sold out to simplicity by saying 'use your favorite jar sauce.'  The recipe below is what I believe to be the original sauce recipe from the back of the Mueller's Lasagna box, or very, very similar.   

Classic Mueller's Lasagna (Crock Pot Style)

2 tablespoons olive oil

1 lb ground beef (I use closer to 2 lbs of beef, but the recipe calls for 1 lb)

1 large onion, chopped (approx 3/4 - 1 cup)
1 medium green pepper, chopped

2-3 garlic cloves, minced 

1 (1 lb) can crushed tomatoes

2 (6 ounce) cans tomato paste

2 cups water

2 teaspoons salt

1 teaspoon sugar 

1/2 teaspoon black pepper

1/2 teaspoon oregano leaves

1 16 oz  Breakstone's Small Curd 4% Milkfat Cottage Cheese (or Ricotta)

2 cups Mozzarella Cheese (be careful not to use low fat -- it won't melt right)

1/2 cup Parmesan

2 eggs, lightly beaten

8 oz (1/2 package) uncooked Lasagna noodles -- I used the Mueller's no boil noodles

Add olive oil to a large sauce pot and lightly brown the ground beef, onion and green pepper. Add minced garlic. When beef is browned thoroughly, drain and return to sauce pot.  Add tomatoes, paste, water, salt,  sugar, pepper and oregano. Cover and simmer, stirring occasionally for approx 30 minutes. 

While the sauce is simmering, make the cheese mixture.  In a large mixing bowl, add 2 cups cottage cheese (or ricotta), 1 cup mozzarella and 1/2 parmesan. Add lightly beaten eggs and mix well.  

After the sauce is ready, add one cup of sauce to the bottom of an ungreased 5 qt. Crock Pot.  Add three lasagna noodles lengthwise on top of sauce - one will fit perfectly in the middle, then you will have to break up two noodles to make them fit.  Spread about 1/3 of cheese mix on top of noodles and top w/ one cup of meat sauce.  Repeat layers twice.  After the last layer of cheese and sauce, add your last layer of noodles and top with remaining meat sauce and 1 cup of mozzarella.  I have found that cooking time varies (it might depend on the size of your Crock Pot). When I made this recipe, I cooked it on low for 3 hours and it was perfect. However, most recipes I researched called for 4-5 hours -- I'm not sure if that's because I used the no boil noodles or what?  Anyway, check it at 3 hours, but be prepared for 4 hours -- use your own judgment.  

TIP:  The mozzarella didn't brown and bubble like the results you would get in an oven.  It melted really well though, as you can see.  Crock Pot website says the stoneware is oven safe up to 400 degrees if you want to try and brown it, but put in a COLD oven and let it heat up.  I haven't tried this yet, but I just thought I'd mention it.  My lasagna turned out as pictured.    

Enjoy!