Food Blog of the Week – Crock Pot Recipe Blog

Honestly, what would we all do without our crock pots? Well using one just got a whole lot easier thanks to this week’s Food Blog of the Week – Crock Pot Recipe Blog part of A Crock Cook.

Not only does this website feature a blog, but oodles and oodles of crock pot recipes. Unfortunately, there’s no photos at A Crock Cook. But then again, if you’ve seen one bowl of crock pot chili, you’ve probably seen them all.

I knew I was in the right place when I saw that ground beef had its own category. I have so much ground deer and antelope (which I treat like beef) in the freezer that I’ve run out of ideas. I especially like this recipe for Crock Pot Lasagna. I’ll have to omit the egg due to Boo Girl’s allergies, and may try adding some shredded mozarella instead.

Crock Pot Lasagna Recipe

Ingredients:

• 1 lb (500g) ground beef
• 1 large onion, finely diced
• 2 garlic cloves, minced (or 2 tspn pre-purchased garlic)
• 1 lb jar tomato spaghetti sauce – choose your favorite flavor (we used spring vegetable)
• 8 oz (250g) fresh lasagna sheets (no boil – found in cold section)
• 1lb (500g) mozzarella cheese – grated/shredded
• 1lb (500g) ricotta cheese
• 2 oz (60g) parmesan cheese – grated/shredded
• ¼ cup milk
• 1 egg – lightly beaten
• 1 tsp oregano salt and pepper

Optional:

• other favorite herbs – depends how much is in the sauce you use
• mushrooms – sliced and added at end of frying meat

Method 1:

1. Fry the beef, onion and garlic in a frying pan, using a tiny amount of oil.
2. Fry until slightly browned. And pour off any excess oil.
3. Meanwhile, gently combine the ricotta, milk and egg.
4. Then mix in the mozzarella and parmesan. Retaining about 1 tbls of parmesan for later.
5. Now we are ready to construct it in the crock pot. We found there was no need to grease the pot, but if you must – do it now.
6. Using a large serving spoon or ladle, place about ¼ of the meat mixture in the crock pot – spread evenly.
7. Top this with a layer of lasagna sheets, cut to size. (See the notes below)
8. Top this with 1/3 of the cheese sauce.
9. Repeat steps 6, 7 and 8 once more. You should now have cheese sauce on top.
10. Now repeat step 6, then 7 and 6 again.
11. Top with remaining cheese sauce.
12. Sprinkle the retained parmesan on top.
13. Cook on low for 4-6 hours.

Notes:

• Serves 4-6
• While not critical the layers should be – meat, pasta, cheese, meat, pasta, cheese, meat, pasta, meat, cheese
• To assist with cutting the lasagna sheets – use a plate the same size as the crock pot & cut around using a knife.

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Posted on September 7, 2006 in Crock Pot and Slow Cooker,Recipes

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