I had planned to make a crock pot lasagna recipe for about a week, and bought all the ingredients.
But then it occurred to me, how would cooking in a slow cooker affect the way the cheese melts?
I like the way cheese melts in the oven. I can't imagine cheese melting the same way in a crock pot.
So I compromised by making the recipe in an uncovered cast iron pot, in the oven.
Boil the lasagna noodles separately; add salt and olive oil to the water.
Make the sauce in the pot. Brown 93% lean ground beef, chopped onions, minced garlic.
Add garlic powder, onion powder, salt, black pepper, oregano, and basil.
When it's done, add a can of tomatoes and a jar of sauce.
Take some of the sauce out and put it in a bowl, leaving a layer of sauce on the bottom.
Then add a layer of ricotta cheese, a layer of noodles, another layer of sauce, cheese, noodles.
Top with mozzarella cheese. I used Kraft shredded cheese with a hint of cream cheese.
Bake in the oven at 350 until done.
It was quite good. Because it wasn't in a shallow pan, it wasn't perfectly cubed. Who cares.
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