Caroline’s Kitty Corner

Okay, I said that I was going to write about the crock pot lasagna, so here I am. First off, I have to say that I’m really picky about my Italian food. I don’t like a lot of sauce, but I like enough that it provides flavor. I also do not like chunks. This means no large hunks of tomatoes, and definitely no large pieces of onion. Mushrooms are definitely all right though, and the bigger the better. I love pasta in general though, so anything with pasta is pretty much acceptable except if there’s seafood involved, or any of the other things mentioned above. That’s not permitted in my rule book of food.

So anyway, I got really brave yesterday. Not only did I try the recipe for the first time, but I invited people to come for dinner to try it with us. This was a chance that I’m glad I took. This was one of the best lasagna dishes I’ve ever had, and it’s definitely something I plan to make again. There was only one lost noodle, and that was because the sauce didn’t get onto it. By the end of the layering process I was kind of running out. So next time I just have to not be so generous with my layers. We had left-overs today, and it was just as good as before. If you like a lot of sauce, and like it sloppy, this probably isn’t the recipe for you. The recipe, for anyone who’s interested is:

Crock Pot Lasagna

Serves: 6-8

Easy, quick and good!

   1 pound Italian sausage
   2 cans 15-ounce Italian style tomato sauce
   2 teaspoons basil
   1/2 teaspoon oregano
   1/2 teaspoon salt
   3 cups shredded mozzarella cheese 12-ounce bag
   1/2 cup Chopped onions
   16 ounces Container ricotta cheese
   1 cup grated parmesan cheese
   1 box 12-ounces lasagna noodles

Cook sausage in skillet with onion until done. Drain well
Add tomato sauce and spices stir well.
In large bowl combine cheeses holding back one cup of the Mozzarella.
In 3 to 4 quart crockpot spoon 1/4 of the sauce into bottom then place 4 of the noodles broken to fit on top of that.
Place half the cheese mixture atop noodles.
Spoon another forth of the sauce mixture atop this then four noodles broken to fit.
Another forth of the sauce atop them and the other half of the cheese goes next.
The rest of the noodles and finally the last of the sauce.
So the layers will be, sauce, noodles, cheese, sauce, noodles, sauce, cheese, noodles, sauce.
Cover and cook on low 6 to 8 hours until noodles are tender. Spread last cup of Mozzarella cheese on top and let stand until it melts about ten minutes then serve.

Recipe formatted with the Cook’n Recipe Software from DVO Enterprises.