My Newest Lasagna Creation

We love lasagna in our family (well, four of the five of us love it, one will force it down when required to do so and motivated by the thought of dessert).  I have recently found a couple of different recipes for lasagna meals, and several weeks ago (actually months now) made an attempt at one of them.  

I love cooking with my crockpot - the fix it and forget for the day idea works well with my brain, since I usually think about supper when I am cleaning up from breakfast.  And I love the ability to easily get supper on the table in the evening when we are all very hungry and I usually have a toddler wrapped around my legs or am attempting to assist with homework studies.

The recipe I tried was very tasty, though more like chili.  I added my modifications below and would even suggest trying it with a different large noodle next time.  Also, watch the cooking time carefully.  It burned easily along the edges once the noodles were done cooking.  Of course, our cheese loving family topped each serving with a pinch of parmesan or mozzarella cheese.  

Lasagna Chili (modified from Easy Crockpot Lasagna)

1+ lb. gr. turkey and sausage (½ and ½)

½ c. onion, diced

3 cloves of garlic, diced

1 – 26 oz. jar of Prego traditional pasta sauce

½ c. water

1½ c. mozzarella cheese

2 c. cottage cheese

2 T. grated parmesan cheese

2 T. parsley

1 egg

6 lasagna noodles, uncooked

½ c. mozzarella cheese

1 T. grated parmesan cheese

1. Cook ground turkey and sausage.  Add onion and garlic until cooked tender.  Combine with pasta sauce and water, simmer for five minutes and set aside.
2. Combine mozzarella cheese, cottage cheese, parmesan cheese, parsley and egg.  Set aside.
3. In 4-6 qt. crockpot pour 1 c. of spaghetti meat sauce.   Place half of the noodles in, breaking them as necessary so they fit.  Top with half the cheese mixture. 
4. Place remaining noodles and top with 2 c. of meat sauce, and remaining cheese mixture. 
5. Top with remaining meat sauce, and cook for 4 hours on low or until noodles are soft.  (I would start checking it after 3 hours.)
6. Top with mozzarella/parmasen mixture and let it sit for 10’ covered with the heat turned off.