Number one perk (or pitfall) of billeting? Making enough food to feed hungry hockey players. Since “enough” is as much about variety as it is volume, we’re adding a weekly recipe brought to you by real-life billeters.
This week: Slow Cooker Lasagne. It’s pasta. It’s protein. It’s something you can leave cooking while you actually get something else done during the day. What more could a hockey family want?

SLOW COOKER LASAGNE

SAUCE

1 bottle (28 oz) of prepared spaghetti sauce (e.g. Ragu, Classico, etc.)
1 can (6 oz) tomato paste
OR
1 lb. ground beef or Italian sausage
2 cans tomato sauce (14 oz)
1/2 c. water
1 tsp. oregano
1 tsp. basil
1 tsp. garlic powder
1 tsp. thyme
1 tsp. sugar
1 tsp. salt

LAYERING INGREDIENTS

8 oz lasagne noodles, uncooked
4 cups shredded mozzarella
2 cups cottage cheese OR ricotta
1/2 cup grated parmesan
1. If preparing homemade sauce: In a large skillet, brown ground beef or sausage, drain fat. Add tomato sauce and all spices, simmer for 10 minutes to mix flavors.
2. In a bowl, combine mozzarella, cottage cheese/ricotta, and parmesan.
3. Spray slow cooker with cooking spray. Spread 1/4 of sauce in bottom of cooker. Top with a layer of uncooked noodles—try not to overlap them—followed by a layer of cheese.
4. Repeat these layers 3-4 times, finishing with meat sauce. Add an extra sprinkling of mozzarella if desired.
5. Cover and cook on low for 4-5 hours. Don’t try to rush this recipe on the “High” setting, it will likely burn around the edges.

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