RECIPES
14
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Slow Cooker Lasagna
1 lb. Italian sausage
10 oz. frozen spinach, thawed & drained
1 large onion, chopped
5 cups mozzarella cheese, shredded, divided
3 cloves garlic, minced
1½ cups small curd cottage cheese
1 tsp. salt
½ cup Parmesan cheese, grated
½ tsp. pepper
1 egg, beaten
1 jar (24 oz.) pasta sauce
1 tsp. dried oregano
1 cup water
1 box (8 oz.) lasagna noodles, uncooked
1. To avoid cross contamination, wash hands and utensils after touching raw
meats, poultry, seafood or eggs.
2. In a large skillet or pot, brown the sausage with the onion over medium
heat. Drain.
3. Add the garlic, salt and pepper, and cook for another minute over medium
heat. Add the pasta sauce and water. Stir.
4. Squeeze the remaining moisture from the chopped spinach with a paper
towel. Add the spinach to the sauce and stir until heated through. Remove
the sauce from heat.
5. In a large bowl, mix 4 cups of mozzarella, cottage cheese, Parmesan, egg
and oregano. Stir with a spoon until well blended.
6. Layer into your slow cooker pot: sauce, noodles (break them to fit) and
cheese mixture. Depending on the size of your pot, you should have 3 or 4
layers. End with a layer of the sauce on top and finish with the remaining
cup of mozzarella.
7. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours.
8. Set the lid ajar for the last 30 minutes (or longer, if needed) to allow
remaining moisture to escape.
Serves 6–8