Here is a fabulous, braces friendly, Fall recipe. This is a delicious lasagna which is cooked in a crockpot that the whole family is sure to love.
1 lb. lean ground beef
1 onion, chopped
2 tsp. minced garlic
1 (29oz.) can tomato sauce
1 (6oz.) can tomato paste
1 1/2 tsp. salt
1 tsp. dried oregano
1 (12oz) package of lasagna noodles
12 oz. cottage cheese
1/2 cup grated parmesan cheese
12 oz. shredded mozerella cheese.
In a large skillet over medium heat cook the ground beef, onion, and garlic until brown. Add the tomato sauce, tomato paste, salt, and oregano and stir until well incorporated. Cook until heated through.
In a large bowl mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese.
Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a double layer of the uncooked lasagna noodles. Break to fit noodles into slow cooker. Top noodles with a portion of the cheese mixture. Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.
Cover, and cook on LOW setting for 4 to 6 hours.
**Feel free to play with the ingredients to make it your own.**
Below is a healthy recipe that is perfect for the Fall season, it is also braces-friendly so the whole family can enjoy this meal.
Original recipe makes 6 servings
1/4 tsp. curry powder
1. In a large saucepan, saute the onion and celery in butter. Stir in flour, bouillon, dill, curry and cayenne until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes. Add the squash, salt and pepper; heat through.
2. In a blender, process the soup in batches until smooth. Pour into bowls; garnish with bacon (optional).