Comfort food! We all have our opinion of what comfort food should be. What’s yours? Mine are a big pot of chicken and dumplings, mashed potatoes, peanut butter and jelly sandwiches, Campbell’s chicken noodle soup and lasagna. If you’ve never made homemade lasagna, you cannot fully appreciate the time that goes into preparing it, especially if you make your sauce from scratch as well. I don’t care how many times you see commercials advertising delicious homemade lasagna from a box, or canned lasagna – Um really? – there is nothing that will beat a good slice of freshly prepared lasagna. Now, I didn’t go all out and make my noodles from scratch, but everything else was made from ingredients and not a mix from a box.
My Sous Chef was super excited about making lasagna. He wanted to make it without my help. I gave him the task of preparing the tomato sauce, and provided him with a simple recipe to use. He followed the instructions perfectly, but then I went behind him and added in a little of this and a little of that to make it our own special sauce. It really turned out great. I was so proud of him and a little proud of myself for creating my own recipe that didn’t completely fail! Woo hooo!
Feel free to use “no-boil” noodles for your lasagna – I did. Mine were actually gluten-free, no boil noodles (details here).
I made an entire pan of this lasagna and planned to take a picture of a cut piece, but it never happened. The lasagna was gone by the next evening. The hubby had 3 pieces for lunch! I told him that he would have to workout for at least 3 extra hours to work it off! This recipe isn’t something you want to eat everyday. I hope you will make this for your family. It really is worth the extra effort.
I have included the recipe below with step-by-step photos to help you with layering the lasagna. A link to a printable version (no pics included) can be found below.
Cheri’s Homemade Lasagna with Crockpot Tomato Sauce
Recipe by: The Accidental Cook
2 cans tomato paste (6 ozs.)
2 cans diced tomatoes (14.5 ozs.)
1 tbsp. granulated sugar
2 tsp. salt
2 tsp. oregano
2 tsp. parsley
1 bay leaf
1 lb. Italian sausage
1 lb. ground beef
1 tbsp. chopped garlic
½ cup chopped onion
1 box Lasagna Noodles
16 ozs. Small curd cottage cheese
1/4 cup grated parmesan cheese
1 egg, lightly beaten
2 cups shredded mozzarella cheese
Add tomato paste, diced tomatoes, sugar, salt, oregano, parsley and bay leaf to large crockpot. Cook on low for 5 hours.
Meanwhile, in a large skillet, add Italian sausage, ground beef, garlic and onions and cook until all meat is browned. Drain and then add meat mixture to the tomato mixture in the crockpot. Continue cooking for 4 hours.
Prepare lasagna noodles according to directions on box. I used “no-boil” noodles.
Preheat oven to 375 degrees. Prepare a large baking dish (9×7) by spraying with a non-stick cooking spray.
In a small bowl, combine cottage cheese, parmesan cheese, and egg.
Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes. Let cool slightly before serving.