This crock pot lasagna recipe is so simple and easy to put together it will be one you will make again! Ok, so in my house sometimes for dinner we all eat something different but there is only 3 of us so I guess I’m Ok with that even though I swore I would never be a cafeteria! Part of the reason is my daughter is super picky and well even though she LOVES pasta she will not eat lasagna! Then there is me, I’ve cut out pasta out of my diet and I’m learning how to clean eat and well this is a challenge in itself! But my Husband loves lasagna and I’m always looking for easy dinners to have ready for him! Plus, this also perfect for his lunches during the week! I was a little hesitant as I put this together in the crock pot how this was going to turn out well I can tell you it’s fantastic!! It tastes just like you baked it in the oven!!
- 1 lb Italian sausage
- 2 jars (each 24 oz.) spaghetti sauce
- 2 cups water
- 1 lb. whole-milk ricotta cheese
- 2 Tbs. chopped fresh flat-leaf parsley (optional)
- salt and pepper to taste
- 18 ruffle-edged lasagna noodles (not no-boil noodles)
- 1 1/2 lb. mozzarella cheese, grated
- 1/4 cup grated Parmesan cheese
In another bowl, stir together the ricotta, parsley, salt and pepper. Set aside.
Spray inside of crock pot with cooking spray. Spread a thin layer of the sauce on the bottom of the slow-cooker. Cover the sauce with a single layer of uncooked lasagna noodles (about 3), breaking the noodles as needed to fit. Spread about 1/3 cup of the ricotta mixture over the noodles. Top with about 2 cups of the sauce, then sprinkle with about 1 cup of the mozzarella and 1/4 cup of the Parmigiano-Reggiano. Repeat the layers 4 more times.
I found this recipe over at Skip to my Lou but I used homemade sauce instead of prepared jar sauce.
Cover and cook on low according to the manufacturer’s instructions until the noodles are tender and cooked through, about 4 hours.
Turns out just like you baked it in the oven! The cheese even gets brown on top – Yum!
What are your favorite crock pot recipes?