Complete with Parmesan, mozzarella, ricotta
cheese and NO BOILING the lasagna noodles makes this recipe a snap!
INGREDIENTS
1 pound bulk Italian sausage (sweet
or hot depending on your preference)
1 pound ground beef
1 medium onion, chopped to equal close to 1 cup
OPTIONAL – ¾ cup finely diced green pepper
2 cans (24 ounces each) Italian
style tomato sauce
1 can (14.5 ounce) finely diced
tomatoes
2 teaspoons dried basil leaves
½ teaspoon salt
2 cups shredded mozzarella cheese
1 container (15 ounces) part-skim
ricotta cheese (or use cottage cheese)
1 cup grated Parmesan cheese (yes,
the one in the round cardboard can) or freshly grated if you choose
15 uncooked lasagna noodles
DIRECTIONS
·
Cook sausage,
hamburger and onion in a large skillet over medium heat, stirring occasionally,
until meat is no longer pink; drain. Stir in tomato sauce, basil and salt.
·
Mix 1 cup of
the mozzarella cheese and the ricotta (or
cottage cheese) and parmesan cheese together. (Refrigerate remaining shredded mozzarella cheese while lasagna cooks.)
·
LAYER ONE
Spoon one fourth of the sausage/hamburger meat mix into a 4 to 6
quart slow cooker.
Top with 5 uncooked lasagna noodles broken into pieces to fit. (See photo above.)
Spread half the cheese mixture and one fourth the meat
mixture over the first layer of broken lasagna noodles.
·
LAYER TWO
Add 5 noodles, remaining cheese mixture and one fourth meat
mixture.
·
LAYER THREE
Create the last (top) layer with remaining 5 lasagna noodles and the rest of
the meat mixture. IMPORTANT: Cover the top layer of noodles completely with
sauce to prevent drying while cooking.
·
Cover and cook
on LOW for 4 to 6 hours until
noodles are tender. Don’t overcook as it can burn. It’s okay to leave it on the
warm setting for at least two to three hours if it is done at the 4 hour
timeframe.
(I use my
programmable slow cooker if I am not going to be home to watch it closely. I
set it for 5 hours and then it automatically turns it to the warm setting. This
works great!)
·
10 minutes
before serving sprinkle top of lasagna with remaining mozzarella cheese.
·
Cover and let
stand until cheese has melted.
·
Cut into pieces
or scoop with a large spoon onto serving plate.
ADDITIONAL
HELPFUL HINTS
·
If you have
precooked the beef/sausage remove from freezer, thaw slightly in microwave and
add to recipe. (I always precook and
freeze my meats such as ground beef, Italian sausage, ground turkey or pork and
chicken breasts. Saves time and cleanup when preparing the actual meal.)
·
Use dried basil
leaves (not ground basil) to provide
the best flavor. The leaves cook better in the slow cooker.
·
Link sausage
can be used if bulk isn’t available. Just squeeze the sausage from the casing
and cook.
·
Dress up this
dish with something as simple as fresh parsley. Sprinkle on lightly just before
serving.
MENU IDEA
Serve with a fresh tossed salad. Offer a variety of dressings.
Garlic Texas Toast compliments this meal perfectly.
Bake a citrus flavored Poke-Cake to round out the flavors of this meal.
SPIRITUAL APPLICATION
Things happen that can shatter our lives into pieces.
Understand that
whatever you are walking through God is present in the midst of it all.
Like the meat sauce in our recipe today that wraps itself around the broken
pieces of lasagna noodles so they turn out right when the cooking process is
complete. Know that God is working in you, stirring up events, putting pieces
together and preparing you to be ready when the time is right – to serve Him
and give Him glory.
God wraps His love around you and perfects in you His plan and purpose for
your life.
Lives that seem broken can turn out to be a beautiful mess in the end.
God the Master Chef has a recipe to produce in you a rich and flavorful
life!
Psalm 34:8-9 New International Version
Taste and see that the LORD is good; blessed is the one who
takes refuge in him. Fear the Lord, you his holy people, for those who fear him lack nothing.
Have a blessed week!
Beth Bergren
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