Yesterday the Red Head and I whipped up some crockpot lasagna and it was so good I just had to share. I was given the recipe by my aunt a couple months ago and have been waiting to test it out. The recipe I followed is so, so so easy but if you’re up for more of a challenge I found something more complicated on Trader Joe’s website. Here’s what you need for the simplified version:
- • 2 jars marinara sauce
- • 16 oz ricotta cheese
- • 16 oz shredded mozzarella
- • 16 oz no boil lasagna noodle
- • Any meat or veggies that suit your fancy (we used some yellow zucchini, ground beef and a dash of Parmesan cheese on top)
Start by putting a thin coat of marinara sauce in the bottom of your crock pot. Add a layer of noodles. You don’t have to cook the noodles, but I got nervous and boiled them to al dente just to be safe. Spread a layer of ricotta on the noodles and sprinkle with mozzarella. Add another layer of marinara or your raw vegetables of choice. We chose to add meat so make sure you cook that first before adding it as a layer. Just keep repeating these steps over and over until you run out of ingredients or run out of space in your crockpot. You’ll end up with plenty of layers of delicious-ness. Set the crockpot to high for two hours and you’re all set! Seriously, this recipe could not be any easier. We’re already brainstorming the ingredients we’re going to add next time. I’m thinking kale and diced tomatoes as a start.
P.S. I made this yesterday as well. Still my favorite egg salad recipe.
Source: Italian Chef