Crock Pot Lasagna (Ww)

From: Barb Gertz

On Jan 15, 2009

We loved the Lasagna. I made it using ground Bison & low fat cottage cheese (that is what I had on hand) instead of ricotta.This recipe is easy to make & delicious. I froze half of the recipe since there is only 2 of us. Ellie thank you for posting the recipe.

From: bluemoon downunder

On Jan 20, 2009

I doubled this recipe and made it in my large crock pot to make freezer meals. I used half beef and half a veal/pork mix that I often use in meatballs, meatloaves etc.. I added two leeks and proportionally (about double) more onion and garlic as we love the blend of onion, garlic and leek. I omitted the red pepper flakes (personal taste preferences: zero tolerance of anything hot and spicy) and so added a couple of extra herbs (rosemary and thyme). I used low fat ricotta but regular mozzarella: I just cannot abide low-fat cheeses apart from the soft cheeses like ricotta, feta and cottage cheese. Smelt divine while cooking and the sample I tried was delicious. The pasta was soft naturally but not mushy or slimy as another reviewer found. For anyone planning on making pasta crock pot recipes often, it would be worth checking out several brands to determine which are crock pot friendly. Thanks for this easy and flavoursome recipe, ellie_. Made for Newest Zaar Tag.

From: NELady

On Jan 17, 2009

I really wanted to like this recipe - I am giving three stars because I did get full from eating it, though I would not ever make it again. The lasagna noodles were mushy and slimy, the meat sauce didn't have very much flavor, and the whole thing fell apart trying to serve it out of the crock pot. The garlic bread and salad were the highlights of the meal. I followed the recipe exactly, down to the recommended cheese types. I will make traditional baked lasagna in the future, but am glad that I tried this recipe. Thanks for posting. Made for Newest Tag Game 1/17/09 - NELady.