Today I tried a recipe that found online. After seeing a recipe for crock-pot lasagna that called for zucchini, I quickly searched online for one that was more to my liking. The idea of cooking something in a crock-pot rather then the oven was quite appealing because my oven is old therefore it takes forever to reach the desired temperature and I have to cook most every thing for about ten percent longer then the recommended time.
It turned out super yummy and I have left overs that I can have for lunch tomorrow instead of taking a boring sandwich. : )
Crock-pot Lasagna (follow link to see original recipe) — Serves 6
- 3 cans (14.4 oz) Crushed Tomatoes
- 3 cloves of garlic – finely chopped
- 2 Tbsp dried oregano
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 1 container (32 oz) Ricotta Cheese
- 2 cups (8 oz) grated Mozzarella
- 1 cup grated Parmesan
- 9 Lasagna Noodles
- 5 oz baby Spinanch
- In a medium bowl, combine the tomatoes, garlic, oregano, salt, & black pepper.
- In a seperate bowl mix the ricotta, the Parmesan, and 1 cup of the mozzarella.
- In the bottom of a 5 to 6 Quart Crock-Pot, spread a thin layer of the sauce. Top with 3 of the noodles breaking as necessary to fit. (Note: I found that cutting the noodles with kitchen shears was easier then breaking them which resulted in some terrible looking noodles)
- Spread about 1 1/2 cup of the sauce over the noodles and layer with 2 cups of spinach (Note: Be sure to remove the stems so that there is a consistent texture) & 2 cups of the cheese mixture. Repeat once with noodles, sauce, spinach, & cheese.
- Top with the remaining 3 noodles, sauce, and cheese mixture. Then add the remaining 1 cup of mozzarella cheese.
- Cook on low, covered for 3 to 3 1/2 hours until the noodles are tender.
I would also note that it would probably be a good idea to let it cool for 30 minutes so that it can properly solidify and will be easy to serve.