>I had a craving this weekend for lasagna. The temps have been topping out in the low 50s and plummeting into the 20s at night. Lasagna, chili, soup, and stew are all beckoning for me! We also had a wonderful lunch planned with some dear friends from church today. So … craving lasagna, little time, and far too frugal to go to the store … I started reading recipes. I came up with the following list of ingredients after reading at least a dozen online recipes and finding myself short of at least one ingredient in each recipe. It turned out amazing, if I do say so myself 🙂
- 1 lb ground beef
- 1 t each garlic powder and onion powder
- 2 t each black pepper and Kosher salt, divided
- Approx 6 C total of tomato based product. For me this was 2 C homemade spaghetti sauce and 2, 14.5 oz cans Fire Roasted Diced Tomatoes
- Approx 10 lasagna noodles, uncooked
- 1 lb whole milk mozzarella cheese, cut into 1 inch cubes
- 4 oz cream cheese, cut into 1 inch cubes
- 1 C grated Italian style cheese (you can use mozzarella and a sprinkle of Parmesan also)
1. Brown the ground beef with the garlic powder, onion powder, and 1 t each pepper and Kosher salt.
2. Add the tomatoes and sauce an heat through. Test the taste once it’s warm – add the reserved 1 t each pepper and Kosher salt if needed.
3. In a 5-6 quart slow cooker, place about 1 C sauce mix and then a double layer of lasagna noodles (break them to fit into the oval shape of a slow cooker).
4. Top the noodles with half each of the cubed mozzarella and cream cheese.
5. Repeat layers – sauce, noodles, cheese and another layer of sauce.
6. Sprinkle with the grated cheese.
7. Cook on low 4-5 hours.