Winston Churchill

Sunday, January 27, 2013

Slow Cooker Lasagna

It's been so cold here this winter.  It's the coldest weather we've had in over 20 years in fact and this past Thursday we had a freezing rain storm come through and we almost never get freezing rain. 

Brad had been in Wyoming for work and the freezing rain caused the airport to close for several hours.  Because of the closure, Brad's flight was cancelled and he was stuck in Denver for an extra day and a half and then had to take a flight that flew him half way across the country before it brought him home. 

When it's cold like this, all I want to do is stay inside and curl up with a good book and warm blanket while something good is cooking.  One of my favorite recipes to throw together in a slow cooker is Lasagna.  I've modified a recipe I found online and it's become a family favorite.  This Garlic Bread goes great with it too.  Mmmm!  I love warm and delicious food on a cold winter day.


1 pound Italian sausage
1/2 cup onion, chopped
1/4 cup olive oil
4 teaspoons minced garlic
1 29oz can crushed tomatoes
1 16oz can tomato sauce
1 6oz can tomato paste
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 1/2 cups water
2 Tbl spoons dried oregano
2 Tbl spoons dried basil
1 12oz pkg lasagna noodles
24 ounces cottage cheese
1 egg lightly beaten
1 cup grated Parmesan cheese
16oz grated mozzarella cheese

1. In a large skillet over medium heat cook the onion in 1/4 cup olive oil until soft, add sausage and garlic and cook until browned. Add the crushed tomatoes, tomato sauce, tomato paste, salt, pepper, water, oregano, basil and stir until well incorporated. Simmer until heated through.
2. In a large bowl mix together the cottage cheese, egg, grated Parmesan cheese, and shredded mozzarella cheese.
3. Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a double layer of the uncooked lasagna noodles. Break to fit noodles into slow cooker. Top noodles with a portion of the cheese mixture. Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.  I like to top with additional Parmesan and Mozzarella cheese.
4. Cover, and cook on LOW setting for 4 to 6 hours.

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