Monday, September 8, 2008

Crockpot Lasagna

Lasagne noodles
Spaghetti sauce

Browned ground beef (optional)

Mozzarella cheese (shredded)

Ricotta or small curd cottage cheese

Grated Parmesan cheese


You’ll also need:
1 – 1 gallon ice cream tub (for family of 4-6) or ½ gallon tub (for family of 2 – 4)

2 gallon freezer bags

Cook noodles ½ the time indicated on the box. Drain and rinse with cold water. Combine spaghetti sauce and meat (if desired) in bowl. Combine cheeses and 1 – 2 eggs in another bowl, reserving about 1/2 -1 cup of Mozzarella for the top. Place freezer bag in the tub, and press into bottom and sides, removing air bubbles. (I found it helpful to fold the opening of the bag over the sides of the tub.) Spray with non-stick cooking spray. Place small amount of sauce in bottom. Cutting or tearing noodles as you go to make them fit, layer noodles, then cheese mixture, then sauce. I usually fill the tub about ½ way (using the gallon tub), and it makes about a 5 – 6 layer lasagne. Finish off with noodles, sauce and sprinkle with shredded mozzarella.

Freeze in the container until solid, then remove bag and seal, pressing out the air.

To serve, remove FROZEN lasagne from bag. Place in crock pot and cook on high for 3 – 3 ½ hours (1/2 gallon container) or 4 – 5 hours (1 gallon container).

This is the BEST lasagne! ;o)