This week's Heartland Cook is originally from Poplar Bluff, but now calls Jackson home. Amy Johnson is 28 years old and always on the go. She has a puppy, family and friends that always keep her hopping. Amy says she likes to prepare her crock-pot lasagna the night before, refrigerate it, and then come home on her lunch break to start cooking it. That way, she can go back to work and know when she gets off - dinner will be waiting for her!
- 2 jars of spaghetti sauce (2 different kinds)
- 1 box of lasagna noodles (Approximately 7 noodles)
- 24 oz. tub cottage cheese
- 2 cup bag shredded cheddar cheese
- 2 cup bag Italian cheese mix
- 1 lb. to 1.5 lbs. ground beef
- 1 teaspoon crushed red peppers
- 1 teaspoon Italian seasoning
- 1 teaspoon oregano
- 1 teaspoon parsley
Brown hamburger meat in skillet over medium heat.
In a separate bowl, combine the cottage cheese and 1 1/2 cup of each bag of cheese. (You'll use the remaining cheese to top off your lasagna!)
Remove meat from heat and mix with spaghetti sauce, crushed red pepper, Italian seasoning, oregano and parsley.
Spray crock-pot with non-stick cooking spray.
Cover the bottom of the crock-pot with meat sauce. Next layer broken noodles and cheese. Follow the same order in creating a second or third layer. End lasagna layering with meat on top.
You may refrigerate and cook later, or cook immediately.
Set crock-pot to low and cook 4 hours. Top lasagna with remaining cheese and allow it to continue cooking for an additional 15 minutes.
Serve and enjoy!