Thursday, May 28, 2009
Slow Cooker Lasagna
1 lb. ground hamburger, browned with ground pepper
1 can black olives, drained and chopped (I just break them apart with my fingers)
1 can spaghetti sauce (I use Hunt's Four Cheese)
About 1/4 cup water, used to "swish" out the spaghetti sauce jar
1 24 oz. container fat free cottage cheese
2 cups 2% cheese, shredded--I used a blend of white mild cheddar, Parmesan and Swiss
1/2 c. Parmesan, shredded--combine with the 2% cheeses.
9 dry lasagna noodles
Spray the bottom and sides of your slow cooker. Mix browned ground beef, black olives and spaghetti sauce together, ladeling about 1-1 1/2 cups of the mix into the bottom of the slow cooker. On top of that layer place 3 dry lasagna noodles, breaking them if you need to in order to make them fit. Over the noodle layer spoon about 1/3 of the cottage cheese over and smooth. Combine the shredded cheeses and sprinkle about 1/3 of the mixture over the cottage cheese. Next, begin again with the meat mixture and continue for 2 more layers (for a total of 3) and end with the meat mixture. Try to keep about 1/2 c. of the shredded cheeses on the side to put on top of the meat mixture.
Cook on high for 4 hours, or low for 4-6. Let it sit on warm or shut off the cooker for at least 1/2 an hour before serving.
I was happy with this, because not only does it taste great, but I didn't have to heat up my kitchen in this warm weather! Summers are always an obstacle for cooking, because I HATE hot weather. I'm one of those people who would be happy living in 50 degree temperatures most days. Anyway, when I was growing up we didn't have air conditioning (ok, we did, but my parents own a 130-year-old house and only have window air, which is a major suck-o) so my mom would use the slow cooker a lot when it got hot. I don't know about you, but even standing in front of a grill during 90 degree summer evenings is not fun. Thus, I've been trying to find recipes I can make using the slow cooker year round.
Jeff really likes this recipe and he felt that it turned out well--in other words, I'm allowed to make this again. I did have to turn this to warm for over an hour, though, because he got home from work late.
Stay classy food readers! (Yes, we're watching "Anchorman" right now.)