Slow Cooker Lasagna <br /> <br />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 for a twist of flavours. <br /> <br />Ingredients: <br />8 oz (227 g) ground veal or beef <br />1 onion, finely chopped <br />3 cloves garlic, minced <br />2 tsp (10 mL) dried oregano <br />1/4 tsp (1 mL) hot pepper flakes <br />1 jar (700 mL) tomato passata (strained tomatoes) <br />1 cup (250 mL) water or chicken broth <br />10 lasagna noodles <br />1 tub (500 g) 1% cottage cheese <br />1 pkg (5 oz/142 g) baby spinach, chopped <br />1/4 cup (60 mL) chopped fresh basil or parsley <br />2 Tbsp (30 mL) grated Parmesan cheese <br />1/2 cup (125 mL) shredded part skim mozzarella <br /> <br />Method: <br />Lightly spray inside of slow cooker with cooking spray. <br />In a large nonstick skillet, brown veal breaking up with spoon over medium heat. <br />Add onion, garlic, oregano and hot pepper flakes for 5 minutes or until softened. <br />Add passata and water and remove from heat. <br />In a bowl, stir together cottage cheese, spinach, basil and Parmesan cheese. <br />Spread some of the meat sauce over bottom of slow cooker. <br />Lay lasagna noodles in a single layer, breaking as necessary to fit. <br />Top with 1/4 of the sauce and one third of the cheese mixture. <br />Repeat layers twice ending with meat sauce on top. <br />Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. <br />About 15 minutes before serving lasagna, sprinkle mozzarella over top, cover and let cook on Low until melted. <br /> <br />Makes 8 to 10 servings. <br /> <br />Tip: You will need 8 cups (2 L) of baby spinach and 2 cups (500 mL) of cottage cheese for this recipe. <br /> <br />You can substitute ricotta cheese for the cottage cheese in the recipe. <br /> <br />Prep Time: 20 minutes, cook time 3-4 hours <br />Servings: 8-10
