Looking for another easy and fool proof crockpot recipe? Today we’re going to talk about this Crockpot Lasagna that I recently tried out. This recipe could not be any easier and took me only about 15 minutes to assemble. No need to boil your noodles first, just layer the ingredients and go. I used a larger oval sized crockpot for mine but a smaller one will work fine too.
This lasagna is delicious. Be sure you use lots of pasta sauce though cause the noodles really suck it up! I was leery to use the noodles raw but they really plump up and get thoroughly cooked. I ended up with a nice and thick lasagna with lots of gooey cheese. Perfect comfort food for these last remaining cold days, hopefully. Fingers crossed!
adapted from Six Sisters’ Stuff
2 large jars of your favorite spaghetti sauce
1 cup water
32oz container of ricotta cheese
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 box regular lasagna noodles, uncooked
1. Stir together the pasta sauce and water, set aside. In a large bowl; mix together the ricotta, eggs and cheeses.
2. Scoop a generous layer of sauce into the bottom of your crockpot. Layer raw noodles on top, breaking them to fit as good as you can. Add a nice generous layer of cheese and ricotta mix next followed by more sauce.
3. Continue layering until cheese/ricotta mix is gone. Your last layer should be noodles that you top evenly with more sauce and a sprinkle of extra shredded cheese, if you’d like.
4. Cover and cook on high for 4 – 6 hours or until noodles look completely cooked and your edges will be bubbling. Turn crockpot off and let rest for about 30 minutes. Cut and serve!
Doesn’t it look tasty! I’m not a big meat eater so I chose not to follow the exact original recipe. You can easily customize this recipe to fit your tastes though. Next time I’ll be adding some spinach to mine.