Wednesday, May 26, 2010

Crockpot Lasagna

Makes 8-10 Servings

1 lb. lasagne, uncooked
1 32oz (2lbs) tub ricotta
2 cups shredded mozzarella cheese
1/2 cup parmesan
1 tablespoon parsley
1/2 tablespoon basil
1/2 tablespoon garlic powder
1 26oz jar spaghetti sauce
1 14.5oz can diced tomatoes
1-2 cups water


Mix sauce, tomatoes and 1 cup of water together in a bowl. It should be pretty watery...if not, add another cup of water. Mix the ricotta, parmesan, mozzarella and seasonings together in a bowl. Spray crockpot well with cooking spray or spread with olive oil. Cover bottom of crockpot with sauce. Break pasta to fit and get as even a layer as possible, making sure pasta is pretty well "sauced". Spread a layer of the cheese mixture on top, then sauce, then pasta, then cheese, etc. Repeat all layers, ending in sauce then sprinkle extra parmesan and mozzarella on top. Cook on high for 3-4 hours or on low 6-8 hours.

Amazing!! Lasagna that is moist, cheesy and delicious from your crockpot! No boiling noodles or heating up that oven in the summer. I can't believe how easy and tasty this is and this has become our new regular. This recipe makes it extra cheesy and "gooey", and to us, this is perfect. Make sure all the lasagna noodles are submerged under the sauce or cheese and that no dry edges are sticking out or you'll get a hard piece. Mine brought it to about two inches from the lid and that was the perfect amount of space for steam to cook it perfectly. This makes enough to feed our family of six and still have half the pot leftover, so if you want less, the recipe halves nicely. I like to freeze the remaining half, or invite company over. YUM.