Slow Cooker Monday: Crock Pot Lasagna
September 10, 2012Posted by pamela |
Sometimes it seems that people make things in slow cookers just to see if it can be done—and of course be edible, too. One of the slow cooker recipes I've always been skeptical of—untiil now—is lasagna. It's possible to create a tasty lasagna in the slow cooker with a minimum of work and mess, and the results are delicious.
You do sacrifice the crispy, bubbly top that you get from the oven-baked version, but then this version is something that you can quickly make for a weeknight meal. This recipe is for a meatless slow cooker lasagna that's packed with flavor from fresh herbs and garlic.
- 12 no-cook lasagna noodles (about half a box)
- 2 15-ounce containers ricotta
- 2 eggs, beaten
- 1/2 cup grated parmesan cheese
- 8 ounces shredded mozarella cheese
- 1-1/2 28-ounce cans crushed or whole tomatoes (save the remaining half a can for another recipe)
- 2 cloves garlic, finely chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon each fresh oregano and basil, chopped (or use half the amount of dried herbs)
- A pinch of crushed red pepper flakes
- 6-ounce bag pre-washed baby spinach
- Salt and freshly ground black pepper
Note: Kids can help with this recipe by crushing tomatoes with their (clean) hands, mixing together ricotta, eggs, and cheeses, and even layering the ingredients in the slow cooker.
In a large bowl combine ricotta, eggs, parmesan, half the mozzarella, and plenty of fresh ground pepper.
In another large mixing bowl place tomatoes (if using whole tomatoes crush them by hand), and then add red pepper flakes, garlic, herbs, olive oil, and salt to taste and mix thoroughly.
Turn your slow cooker onto low. Spread a small amount of the tomato mixture onto the bottom of the cooker, then place three lasagna noodles on top. If you need to break them up to make them fit, go ahead. Top with 1/3 of the spinach leaves followed by about 1-1/2 cups of the ricotta mixture.
Repeat this layering two more times, then finish with the final three noodles, the rest of the sauce and ricotta, and the remaining shredded mozzarella cheese.
Cook on low for 3 to 3-1/2 hours or until noodles are tender and liquid is absorbed. Serves 6–8, or 4 with leftovers for dinner later on in the week.