Meal Prep 101: Slow Cooker Lasagna

 

This was our dinner on Friday night.  Now, it says "slow-cooker".  However, I decided to cook it in the oven instead.  Mainly because my crock pot is small and round.  And we had something similar before and didn't care for it.  Because I baked it in the oven, I did not break up the noodles.

Here are the ingredients that we used from the supply list:

• 1 lb browned lean ground beef
• 2 Tbsp Mama Mia Seasoning
• 28 oz can crushed tomatoes
• 15 oz can tomato sauce
• 3 c shredded mozzarella cheese
• 15 oz ricotta cheese
• 1/2 c Parmesan cheese
• 8 oz uncooked lasagna noodles, broken

Here's how you assemble it for the freezer:

• Add ground meat and next three ingredients into a gallon freezer bag; squish to mix
• Add the cheeses (Hold back 1 c of the mozzarella cheese) to a quart size freezer bag; squish to mix.  
• If the mozzarella cheese is still in it's original bag, seal it.  If not, put in a quart freezer bag.
• place the lasagna noodles in a separate bag (I was able to use a quart size).
• Place all the above bags into a 2-gallon freezer bag.  Seal well, label, and freeze.

Cooking instructions:

• Thaw completely unless you are fixing it right away.  Mine was stored in the frig so all I had to do is put it together to put in the oven.
• 
  In large, greased slow cooker layer meat, cheese and noodles; repeat layering twice, ending with meat layer.  I actually did meat, noodles, then cheese but still ended with a meat layer.  Top with the remaining mozzarella cheese.
• 
  cover, cook on low 3-4 hours.  Remove slow cooker lid and cook for an additional 30 minutes.

When I baked it in the oven, I had the temperature at 350 degrees F.  Did not cover it but did place the 8x8x2 in greased dish on top of a cookie sheet to catch any boil overs.  Baked it about 45 minutes (until the noodles are tender).

Makes 6 servings.  We froze the leftovers for later.