Wednesday, February 7, 2018

Crockpot Lasagna

I made crockpot lasagna. The recipe is...

12 lasagna noodles
1 pound ground beef. Cook and mix with 1 teaspoon of Italian seasoning
1 jar spaghetti sauce
1/4 cup water
16 oz cottage cheese
2 cups grated mozzarella cheese

You layer everything. So, half the noodles, half the meat, half the sauce, half the water, half the cottage cheese and half the mozzarella cheese. You then repeat the layers. Cook on low heat for 4-5 hours. It ended up tasting pretty good, although I think there were too many noodles.

Comparing this to the other lasagna recipe I've made, I see they've got the same basic layering going on. This recipe takes the easy route, with cottage cheese as the cheese layer (instead of a blend) and spaghetti sauce instead of a blend.

I tried combining the two recipes! That is, I followed this recipe, but used the other recipe's meat sauce. That recipe has a pound of ground beef, a half pound of Italian sausage, a clove of garlic, 6 oz tomato paste and 16 oz tomatoes. It's more difficult than dumping in a jar of spaghetti sauce, obviously, but I think it tasted better.


Anonymous said...

anyone who uses cottage cheese in lasagna ought to be whipped with a wet noodle!!!!!!!!!!!!!

Anonymous said...

^Cottage cheese and ricotta cheese are the exact same product. Most ricotta just has more of the liquid drained out.

No whipping necessary.

Anonymous said...

Ricotta and cottage are whey different (pun intended ;) I cant even imagine eating grapefruit with ricotta for breakfast, yuck :P The taste and texture is extremely different

According to this article Ricotta is based off whey (the liquid that forms when milk separates) and cottage cheese is the curds (the clumps that form when milk separates.

Anonymous said...

Why is there a debate about ricotta and cottage cheese in the comments?

Aaron M. Fugate said...

Why not?

For the record, my mom uses cottage cheese. And her lasagna is the greatest of all time. So I'm on Team Cottage.