Quick Crockpot Lasagna Freezer Meal

Ingredients
Freezer Bag A:

  • 1 lb ground beef cooked
  • ½ medium onion, chopped/diced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon minced garlic (or two cloves of garlic)
  • 29 oz can tomato sauce
  • 6 oz can tomato paste
  • 2 tbsp Italian seasoning
  • 1 cup water

Freezer Bag B:

  • 12 oz small curd cottage cheese
  • 4 cups shredded mozzarella cheese
  • Garlic salt

On cooking day:

9 Lasagna Noodles

Preparation:

  1. Defrost 1-2 days prior to cooking.
  2. Spead ¼ of skillet meat mixture in bottom of crockpot.
  3. Place layer of uncooked lasagna noodles over sauce (breaking as necessary). Make sure each layer of dry noodles has some sauce on top and bottom to absorb.
  4. Spoon some of cheese mixture on top of noodles.
  5. Repeat these layers two more times (meat sauce, noodles, cheese).
  6. Top with remaining meat cheese and sauce.
  7. Cover & cook on low 4 hours or until noodles are tender.
  8. Let cool 20 -30 minutes before serving.

Notes:

Do not let it cook more than 4 hours as cheese will burn. Serve with garlic bread & green salad.

Feeds 6-8 people

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