I won’t lie – I love lasagna. Not just because it tastes good, but it is the perfect family or entertaining dish. Whether you make it ahead of time or, like this recipe, make it in a Crock-Pot, you won’t be in the kitchen cooking while your family or friends are in another room. I made this vegetarian, but you can just as easily make (or buy) a meat sauce, and leave out the veggies, if you choose. Or you can use a meat sauce and the veggies – be daring.
CROCK-POT LASAGNA
Bake Time: 3-4 hours on high; 5-6 hours on low Portions: 8
INGREDIENTS:
40 Ounces tomato sauce (jar or homemade)
12 Lasagna noodles – the regular ones, not the no bake
24 Ounces ricotta cheese
1 Egg
2/3 Cup fresh parsley, chopped
1/4 Cup of Italian cheese, your choice
3-4 Cups veggies, chopped (your choice – I use kale, sliced squash or zucchini)
2 Cups mozzarella, shredded
Optional: Italian bread crumbs or Panko crumbs
DIRECTIONS:
Mix well the ricotta with the egg, fresh parsley and Italian cheese. Spray the Crock-Pot with nonstick spray. Spread ½ cup of sauce on the bottom.
Break the noodles to fit them properly so they cover the bottom. Yes, it won’t look great, but you won’t see them in the final product. Then, cover the noodles with about 1/3 of the ricotta mixture, the veggies, sauce, mozzarella cheese and lastly the noodles. Repeat these two more times for a total of three complete layers. The last layer should end with the noodles on top. Spread with a layer of sauce and the remaining mozzarella cheese. If desired, top with the bread or panko crumbs for a little crunch.
Cover and cook for 3-4 hours or 5-6 hours, depending upon the level of heat. When done, turn off the Crock-Pot and let it stand for at least one hour so the lasagna is not “saucy.”
TIP: You can use more or less of the sauce, ricotta, veggies or cheese as needed. These were the amounts I used.
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