I see dozens of recipes on Facebook and Pinterest. I’ve tried a few: some with great results, and others, well, notsamuch. If we’re talking “the BEST Paleo chocolate cookies EVER — you’ll NEVER MISS THE EGGS AND FLOUR!” — yeah, shame on me. If it sounds too good to be true (it did), it probably is (it was).
Truthfully, it’s all about personal taste, isn’t it? What I think is magnificent, you might think is boring or even unpalatable, and vice-versa. Still, it’s worth mentioning for the greater good if something is a complete disaster, or if it has promise and might be worth another try later on, wearing a different shirt.
So in the interest of unbiased review, I will cook, photograph, write about and rate some of these allegedly revolutionary recipes that your family will rave about and henceforth demand. The first:
Crock Pot Lasagna
1 lb. ground beef
1 small onion, diced
1 T. minced garlic
1 26-oz. jar pasta sauce
1 c. water
1 15-oz. container cottage cheese (I dislike it, so I used ricotta here)
2 c. shredded mozzarella
1/2 c. grated Parmesan
2 T. parsley
1 t. pepper
Salt to taste
- Brown beef in large skillet. Add onion and garlic; mix. Drain excess fat.
- Add pasta sauce and water.
- In a separate bowl, mix cottage cheese, 1.5 cups mozzarella, 2 T. Parmesan, egg, pepper and parsley.
- Spray crock pot with nonstick cooking spray. Scoop approximately 1 cup of the meat sauce into bottom. Top with one layer of uncooked lasagna noodles (do your best to break up the pasta so it fits the shape of the cooker). Next, add a layer of the cheese mixture.
- Keep adding layers, ending with meat sauce (I got three layers total).
- Put lid on, and cook on LOW for 4-6 hours. (Mine was done in 3 hours.)
- Turn off crock pot and add remaining cheese on top. Replace lid and allow to melt.
I think I’ve found how companies like Banquet and Stauffer’s do their frozen lasagna, because this tasted exactly like those. It was, to our palates, extremely bland and somewhat dry. We both had to heat up pasta sauce and pour it over the top. Of course, it could have been my ricotta substitution that caused some dryness (cottage contains 79% moisture, as opposed to ricotta’s 72%), but that wouldn’t have affected the overall taste, which we thought was quite lacking in energy.
So if you prefer an unassuming, frozen-food-aisle flavor, this would be a good recipe for you to try. As is, it’s a one-and-done for me. I’d have to jazz it up quite a bit for it to pass muster. The plan is to stick with my standard recipe, unless I’m in a terrible hurry.
On the Rat-O-Meter scale of five cheeses, I give Crock Pot Lasagna: