I LOVE lasagna…and I LOVE my crock pot! So combining the 2 sounds like a match made in heaven, right?
Lasagna has always been my “go-to” meal when we have guests over, at least in the fall and winter. I never made it much in the warmer weather because, although my family loves it, too, it always made the kitchen too hot. But no more!! (insert happy dance here!)
I found lots and lots of recipes for this gem of a meal, but after experimenting with different recipes and cooking times and options (no-boil or regular noodles?) I’ve come up with a winner!
Actually, I’m kinda embarrassed to share this because here’s what it “boiled” down to: I used the recipe I usually use, but made adjustments to the sauce (it needs to be a bit on the runny side to cook the noodles), and watched the time. NOW I can have lasagna for supper even when we have a busy afternoon of activities and errands planned… (insert another happy dance here!)
(The only caveat I have is this: if you’re having a large dinner party, you may want to go ahead and make it in a baking dish or lasagna pan. I made mine in a 6-qt pot and it easily fed my family of 5, but (sadly) there were no leftovers…) Check out Candy’s recipe for Easy Lasagna that makes 12 large pieces.
Easy Peasy Crock-Pot Lasagna
9 lasagna noodles (you do NOT need the no-cook ones)
24 oz cottage cheese
15 oz Ricotta cheese
1/2 to 1 cup Parmesan cheese
1-2 cups shredded mozzarella
Brown 1 lb of sweet Italian sausage (or ground beef or turkey, whatever you like); drain.
Mix together 1 28 oz can of tomatoes, a 24 oz jar of spaghetti sauce, garlic powder, dried basil, dried parsley, and/or whatever spices you like! Stir in the prepared meat. Set aside.
Mix together the cottage Ricotta and Parmesan cheeses, and eggs. Set the mozzarella aside.
Spray the inside of the crock-pot and spread a layer of sauce, then noodles (break to fit) then cheese mixture; repeat 3-4 times, enough to finish the mixes.
Finish with a healthy layer of shredded mozzarella on top!
Turn the crock-pot on low and let cook for app 4 hours. If you cook much longer the noodles may burn or dry out…
Serve with garlic bread and a green salad. Bon appetit!
Shared with: Tuesdays with a Twist, Saving 4 Six, So Much at Home, Faith Along the Way, The Art of Homemaking, The Modest Mom Blog, Cornerstone Confessions, A Little R & R, My Pinterventures, and Hope in Every Season