Crock Pot Lasagna

Crock pot lasagna 

Meat mix: 

3/4 pound hamburg

Whole yellow onion

3 tablespoons maple syrup

1 tablespoon minced garlic

1 tablespoon Siracha

8 sheets of lasagna noodles

Cheese mix: 

2 tablespoons oregano

1 tablespoon thyme

1 oz chive cream cheese

1 oz jalapeño cream cheese 

1 egg

1/3 cup Gouda 

1/3 cup parmasean

2 oz feta

1 oz goat cheese

1/2 cup sharp cheddar 

Sauce mix: 

6 oz tomato paste

2 tablespoons basil

12 oz marinara (boaves) 

2 tablespoons Siracha 

1/4 cup maple syrup

14 oz diced tomatoes 

1 tablespoon curry spice mix 

Pre cook noodles for 2-3 hours on low

Leav no-boil noodles uncooked for 4-6 hours 

(I precooked and did high for 2 hours) 

While noodles precooked to 3 minutes before aldente, cook meat mix in pan until brown. 

While meat cooks mix together cheese mixture.

Mix together sauce mix, and turn on crock pot. Start with first layer as sauce. Use 1/3 of sauce. 

Then a layer using 1/2 the meat. 

Then a layer of noodles

Then a cheese mix layer

-Then a noodle layer 

-then a sauce layer (using the second third of the sauce)

-then a meat layer (using other half of meat) 

-then the final noodle layer

-then lay down the last third of the sauce

- and top with the last half of the cheese mixture! 

Let sit and cook and become delicious. 

If you desire a crisp top, take the cover off the last 45 minutes so moisture doesn't collect.. And throw under the boiler before serving!!