I have something to share with you.
I was wrong. And I admit it. For years I ignored all the recipes I found for slow cooking a lasagna. You had to boil the noodles for it to be good, right? You had to have straight layers so each bite had the perfectly cooked noodle and the right mix of cheese and sauce, right? There was no way the slow cooker would make a good lasagna. But I was wrong.
Who cares about the perfect looking layers? This is not a Top Chef contest. I need dinner on the table after a long day at work and possibly some leftovers for those nights when kid activities run late. This was so easy that my daughter could have made this dinner.
Slow Cooker Lasagna
- Lasagna Noodles, uncooked
- Your favorite sauce homemade or jarred (about 1.5 – 2 jars)
- Cooked Veggies or cooked ground meat(beef, sausage, turkey) or both to layer or mix with sauce
- Ricotta cheese, part skim mixed with garlic powder, oregano, basil and other dried spices of your choice
- Shredded mozzarella (1-2 bags)
How to Make it:
- Cover the bottom of the slow cooker with sauce.
- Create your first layer with lasagna noodles and break apart pieces to cover the open spots.
- Cover the uncooked noodles with the ricotta mixture, veggies(optional) and then a layer of mozzarella
- Cover the entire cheese layer with sauce.
- Repeat noodles, cheese, veggies and sauce.
- Add one last layer of noodles, then cover entirely with sauce and then a layer of shredded mozzarella.
- Cook for 2.5-3 hours on HIGH or 4-5 hours on LOW, then let it sit for 30-60 minutes to set on warm setting.
- Serve with a salad and garlic bread.