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  • Chelsea Rostad

    Crock Pot Lasagna. Made this tonight for supper. Ended up doubling the recipe so we could have a bunch of leftovers... Cooked on low for 8 hours but should of turned down a lot sooner (bottom got kind of burnt). Next time instead of mixing cheese w/ ricotta put ricotta and then mozzarella cheese separate. Otherwise will make again for sure! Used Italian Sausage & Ricotta Cheese vs. ground beef and cottage cheese.

  • Danielle Crawford

    crockpotlasagna

  • Jamie Martin-Cermak

    Crock pot lasagna: I ended up combining this recipe with another slow cooker lasagna recipe. This was yummy, but I must have put in too many noodles as there wasn't enough sauce to cook them all the way through. Next time, I'll add less noodles and more sauce.

  • Tonya Hillier

    Crockpot Lasagna: 1 pound ground beef, 29 ounce can tomato sauce, 8 ounce pack uncooked lasagna noodles, 4 cups shredded mozzarella cheese, and 1 1/2 cups cottage cheese

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Crock-pot Lasagna 1 lb ground beef 29 oz can tomato sauce 8 oz pkg lasagna noodles, uncooked 4 c shredded mozzarella 1 1/2 c cottage cheese Spray crock-pot w/Pam Brown gr beef Add tomato sauce Spread 1/4 of meat sauce on bottom of crock-pot Arrange 1/3 of uncooked noodles over the sauce Combine cheeses in bowl. Spoon 1/3 of cheeses over noodles. Repeat these layers twice Top w/remaining sauce Cover & cook on low for 4hrs Let lasagna stand in crock-pot w/lid off for 10 min...

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