Archive for ‘Casseroles’

February 25, 2011

Slow-Cooker Lasagna

Okay people, this is a super easy recipe for Lasagna and it’s AMAZING to me that the noodles go in uncooked. What!? you say? Yes no pre-cooking necessary! Cooking the noodles is the biggest pain in the butt, to me.  Bringing water to a boil, cooking noodles in batches and then working with hot noodles…ugh it sucks and takes the most time!

The most amazing part about this recipe? Are you ready for this because I think it’s a shocker! I made LASAGNA the day before I moved to a new house – with 95% of my kitchen packed in boxes! YES! It is THAT easy!

The slow cooker to the rescue! Most of the work of lasagna can be done all at once – cook your noodles and make a homemade sauce that develops deep flavor with minimal effort. (seriously whoever invented the slow cooker is GENIUS!) If you are like me I like to use homemade marinara or tomato sauce for my lasagna and it takes hours to cook. Then you still have to cook the noodles, and then assemble the whole thing.  The prep time in this recipe is significantly less! (Note: I love white lasagna and am not sure how well the white sauce will hold up in the crockpot, I’ll let you know when I try it).

Alter this recipe using ingredients you like. The sauce below is just a simple sauce I use for weekenights and is not the good tomato sauce I always use, but I was moving so didn’t have any sauce pans out. Don’t hesitate to use your favorite store-bought sauce too. Mix it up a bit and use different meat – or no meat. I used sausage because that is my favorite.

2-28oz cans crushed tomatoes (I used diced but think crushed would work better)
2 teaspoons herbs de provence (or basil, oregano, thyme mixture)
1 clove garlic, smashed  (or 1-2 teaspoons garlic powder)
1 teaspoon salt
1/2 teaspoon sugar
3 cranks of fresh black pepper
1/2 teaspoon red chili flakes
1 large container ricotta cheese
1/2 cup grated parmesan
1 cup mozzarella cheese
salt and pepper
1 large package of spinach
1 pound ground beef, chicken, pork, sausage (optional)
1 box of regular lasagna noodles (not the no cook kind)

Brown the meat and set aside.

If you use your own homemade sauce – start it like you would normally and once it is completely assembled and to the point in  your recipe that all it needs to do is simmer, it is ready to be used in the slow cooker lasagna (remember it’ll cook for 3-4 hours in the slow cooker.

Mix the first 7 ingredients together in one bowl.

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In another bowl, mix the ricotta, parmesan, mozzarella and salt and pepper, set aside.

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Assemble:

1.   Put a little sauce in the bottom of the slow cooker;
2.  top with uncooked lasagna noodles. You may have to break the noodles into pieces to make sure you cover the bottom of the slow cooker (don’t hold back make sure you fully cover each layer with noodles even if they are little pieces, nobody will know!);
3.   add two cups of spinach (it looks like a lot but it will cook down);
4.   add 1 cup or so of sauce;
5.   dollop 1 cup or so of the ricotta mixture, then smooth it around;
6.   top with a layer of noodles;
7.   repeat another layer or two (or until you run out of ingredients;
8.   end with sauce and top with mozzarella cheese.

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Cover and turn the slow cooker on low for 3-4 hours, or until the noodles (in the center) are tender.

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