Lasagna couldn’t get easier than putting it in the slow cooker. Perfect when you come home from work to enjoy a hot meal with your family. Try adding other greens or cooked vegetables to the recipe for a twist of flavours.
Lasagne or Lasagna… That’s a debate that could rage forever.
8 oz (227 g) ground veal or beef
1 onion, finely chopped
3 cloves garlic, minced
2 tsp (10 mL) dried oregano
1/4 tsp (1 mL) hot pepper flakes
1 jar (700 mL) tomato passata (strained tomatoes)
1 cup (250 mL) water or chicken broth
10 lasagna noodles
1 tub (500 g) 1% cottage cheese
1 pkg (5 oz/142 g) baby spinach, chopped
1/4 cup (60 mL) chopped fresh basil or parsley
2 Tbsp (30 mL) grated Parmesan cheese
1/2 cup (125 mL) shredded part skim mozzarella
Lightly spray inside of slow cooker with cooking spray.
In a large nonstick skillet, brown veal breaking up with spoon over medium heat.
Add onion, garlic, oregano and hot pepper flakes for 5 minutes or until softened.
Add passata and water and remove from heat.
In a bowl, stir together cottage cheese, spinach, basil and Parmesan cheese.
Spread some of the meat sauce over bottom of slow cooker.
Lay lasagna noodles in a single layer, breaking as necessary to fit.
Top with 1/4 of the sauce and one third of the cheese mixture.
Repeat layers twice ending with meat sauce on top.
Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
About 15 minutes before serving lasagna, sprinkle mozzarella over top, cover and let cook on Low until melted.
Makes 8 to 10 servings.
Tip: You will need 8 cups (2 L) of baby spinach and 2 cups (500 mL) of cottage cheese for this recipe.
You can substitute ricotta cheese for the cottage cheese in the recipe.
Prep Time: 20 minutes, cook time 3-4 hours
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