🙂 Evening lovelies, my house is quiet except for Owl City playing in the background and a very sleepy dog trying to catch a squirrel in his sleep *wink* To be honest I’m new to listening to Owl City, I’ve heard some songs before but had no idea that that’s who sang them. Adam Young is a talented music artist, with fun songs, no questionable lyrics or suggestive content. Any Owl City fans out there? Give a whooooo if you are 😉
I am so proud of G–Man, he actually ate lasagna for the first time! He is out pickiest eat in the family, the child only has a few items that he will eat with any regularity. So last night was a mini victory 😀 The recipe I used, and monkeyed with, was very tasty! The noodles came out perfectly tender, nothing was burned or stuck to the sides. Just a nice meal that didn’t heat up the kitchen…oh, I didn’t tell you…yeah it cooked itself in the crock pot 🙂 My nephew loved it, of course, but I still contend that my Mom’s lasagna is the best. Nothing can ever replace mama’s lasagna! But the one I made last night is a lovely substitute.
This recipe was quite simple to put together and I serve it up with garlic parmesan crescent rolls, which were a great addition to this meal!
Crock Pot Four Cheese Lasagna
(This was made a 7 qt crock pot, adjust ingredients and directions according to the size of your crock pot)
1 pound ground beef, cooked
1 onion, chopped
1 cup sliced mushrooms
2 garlic cloves, minced
1 tsp salt
1 tsp black pepper
1/2 tsp oregano
1 tsp sweet basil
A light sprinkle of Sweet Summer Savory
32 ounce jar of spaghetti sauce
1 can tomato sauce
24 ounces cottage cheese
3 cups mozzarella cheese, divided
milk or heavy cream(enough to thin out cottage cheese filling)
1 tblsp dried parsley, optional
1/2 cup parmesan cheese
11 slices white American cheese slices
12 uncooked lasagna noodles
Turn crock pot on low with lid on top to start heating it up.
On the stove in a dutch oven pan, brown the hamburger with onions and mushrooms. Add garlic and cook until onions are transparent. Add in salt, pepper, and seasonings. Stir to combine, pour in spaghetti sauce and tomato sauce. Let simmer for a 10 minutes.
In a medium bowl combine the cottage cheese, 2 cups of mozzarella cheese, milk or cream, dried parsley and parmesan cheese. Thin out this mixture just enough so that it’s spreadable but not soupy. Set aside.
Ladle a spoonful of the meaty sauce into the bottom of the crock pot; spread out to cover. Place three uncooked lasagna noodles side by side and break the fourth noodle in half placing each half at either end to cover the open edges. Spread 1/3 of the cottage cheese mixture over the noodles. Top with 6 slices of white American cheese slices and more sauce.
Repeat noodles, cottage cheese, and meaty sauce for two more layers. After spreading out the meaty sauce take the remaining 5 slices of white American cheese and fold each one from one corner to the other to make two triangles. Place them however you like over the top of the sauce. Sprinkle the remaining 1 cup of mozzarella cheese over it and finish with a light dusting of parmesan cheese. Cover with lid and cook on low for 4–6 hours. Serves 8–10
It doesn’t get much easier than that, plus you’ll definitely want to serve it with my garlic parmesan crescent rolls!
Garlic Parmesan Crescent Rolls
1–2 cans crescent dough
Open can(s) of crescent dough and separate the triangles. Lightly spread the prepared garlic butter on each piece and sprinkle with parmesan cheese. Roll into crescent shape and bake on a release foil lined pan for 10 minutes at 375 degrees. Let cool before serving and enjoy! Yields 8–16 crescent rolls
A quick note about the garlic butter, my recipe makes a pound of garlic butter. If you have no desire to make that much for the crescent roll recipe, just use half a stick of butter(melted), 1–2 garlic cloves (minced) and adjust black pepper, basil and parmesan cheese accordingly. Any leftovers can be brushed on the tops of the rolls before or after baking.
Let me know what you think, I love hearing from you all 🙂 And as always…