Is it a crock?
Not a crock but perfect for the crock!
Never thought that I could actually make lasagna in the crockpot but after seeing it in a recent issue of Parents, I thought I'd check out the possibilities and found tons of variations on this perfect-for-comfort recipe! Noodles, cheese and ease? I'm so there!
Ingredients
Nonstick cooking spray
1 26-oz. jar pasta sauce (I actually used a bunch of chopped tomatoes that I canned this past Summer)
3/4 cup water
1 15-oz. carton light ricotta cheese (you can substitute regular ricotta or cottage as well)
1/2 cup shredded carrot (I also added garlic, basil, spinach, mushrooms, and green peppers but use whatever veggies you would like)
6 lasagna noodles
1-1/2 cups shredded mozzarella cheese (6 oz.)
Ground beef or turkey is optional
Directions
1. Coat a 4-quart slow cooker with cooking spray. In a large microwave-safe bowl stir together pasta sauce and water. Cover bowl with waxed paper and microwave on high for 3 minutes. Meanwhile, in a medium bowl stir together ricotta cheese and carrot; set aside.
2. Spoon 1/2 cup of the sauce mixture in the bottom of prepared slow cooker. Break half of the noodles to fit the bottom of the slow cooker and arrange over the sauce in the slow cooker. Spoon mounds of half of the ricotta mixture over the noodles. Top with 1/2 cup of the mozzarella. Spoon half of the remaining sauce over the layers. Top with remaining noodles, breaking to fit, remaining ricotta mixture, and 1/2 cup mozzarella. Spoon remaining sauce over and top with remaining mozzarella.
3. Cover; cook on low heat setting for 3 hours (noodles should be tender). Remove crockpot from liner and let stand covered for 20 minutes. Makes 6 servings.
Never thought that I could actually make lasagna in the crockpot but after seeing it in a recent issue of Parents, I thought I'd check out the possibilities and found tons of variations on this perfect-for-comfort recipe! Noodles, cheese and ease? I'm so there!
Ingredients
Nonstick cooking spray
1 26-oz. jar pasta sauce (I actually used a bunch of chopped tomatoes that I canned this past Summer)
3/4 cup water
1 15-oz. carton light ricotta cheese (you can substitute regular ricotta or cottage as well)
1/2 cup shredded carrot (I also added garlic, basil, spinach, mushrooms, and green peppers but use whatever veggies you would like)
6 lasagna noodles
1-1/2 cups shredded mozzarella cheese (6 oz.)
Ground beef or turkey is optional
Directions
1. Coat a 4-quart slow cooker with cooking spray. In a large microwave-safe bowl stir together pasta sauce and water. Cover bowl with waxed paper and microwave on high for 3 minutes. Meanwhile, in a medium bowl stir together ricotta cheese and carrot; set aside.
2. Spoon 1/2 cup of the sauce mixture in the bottom of prepared slow cooker. Break half of the noodles to fit the bottom of the slow cooker and arrange over the sauce in the slow cooker. Spoon mounds of half of the ricotta mixture over the noodles. Top with 1/2 cup of the mozzarella. Spoon half of the remaining sauce over the layers. Top with remaining noodles, breaking to fit, remaining ricotta mixture, and 1/2 cup mozzarella. Spoon remaining sauce over and top with remaining mozzarella.
3. Cover; cook on low heat setting for 3 hours (noodles should be tender). Remove crockpot from liner and let stand covered for 20 minutes. Makes 6 servings.
This recipe is easily doubled and I might just do that with my new crockpot!
Enjoy your weekend everybody! Hope you take sometime time to just relax after the hussle and bussle of the holiday season!
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Yay for crocks!!!
ReplyDeleteI love mine almost as much as my fancy schmancy pressure cooker, think crock flavour in 1/10 of the time!
I have wanted to make crock pot lasagna...great recipe! Thanks for sharing.
ReplyDeleteGreat idea! I love using a crock pot.
ReplyDeleteThis looks delish! I LOVE a good crock post recipe. I don't use it much, but when I do it is such an easy meal! Thanks for sharing!
ReplyDelete