Food

Pairings & Recipes

Easy Lasagna with Riverbench Estate Pinot Noir

This super easy crock pot supper was submitted by our friend Butch Davis of Bakersfield. It’s super easy, delicious with wine, and fun to make. Plus, you can change up the ingredients every time for a unique meal each time.

• 1 lb. ground beef
• 2 29 ounce cans of tomato sauce
• 1 8 ounce box of lasagna noodles, uncooked
• 1 ½ cups cottage cheese
• 4 cups shredded mozzarella cheese
• Cooking spray

Spray the inside of the crockpot with cooking spray. In a skillet over medium-high heat, brown and season the ground beef. Stir in the tomato sauce and mix well. Spread ¼ of the meat sauce on the bottom of the crock pot, then arrange 1/3 of the uncooked noodles over the sauce. Break them up if you need to make them fit better.

Combine the cheeses in a bowl. Spoon 1/3 of the cheese mix over the noodles. Repeat twice and top with remaining sauce.
Cover and cook on low for 4 hours.

For variations, add onions to the meet while browning or throw in ½ cup Parmesan cheese. Butch’s other variation includes using diced tomatoes instead of tomato sauce, or adding Italian sausage to the beef. A little red wine addition never hurt, either. Yum!