I don’t know why people think that lasagna is hard to make. Even when making it the traditional way, it is really all about assembling. This version is made in the slow cooker, and it could not be easier. I made this one as simply as I could. Cheese, pasta, and, sauce. Throw it in the slow cooker at lunch time, and then you have a comforting home cooked meal. I used regular lasagna noodles, not the no-boil kind. The key to making sure that the noodles cook is to add a lot of moisture. So make sure that you cover the noodles completely with sauce. Feel free to use a meat sauce, or add some sauteed onions and mushrooms. Even some spinach would be great in between the layers.
Having a few of these easy recipes up your sleeve helps get dinner on the table, without a lot of muss and fuss. I like to serve this lasagna with a little salad and some garlic bread.
1 (24-ounce) jar spaghetti sauce
1/2 box lasagna noodles
1 (15-ounce) container ricotta cheese
1 egg
2 cloves garlic
1 teaspoon dried oregano
1 teaspoon dried basil
salt and pepper
1/4 cup chopped flat leaf parsley
2 cup shredded mozzarella
1/2 cup shredded Parmesan
Mix together ricotta cheese, egg, garlic (I mince mine with my Microplane), oregano, basil, salt, and pepper.
Mix in the parsley, and most of the Parmesan. I reserve some to add to the top.
The key to making this work is to make sure that there is a lot of moisture. Put about 1 cup of sauce in the bottom of your slow cooker.
Lay 3 noodles over the sauce.
Add half of the cheese mixture.
Sprinkle a bit of the mozzarella over the ricotta cheese. This acts like glue when the cheese melts and holds everything together.
Add another layer of noodles and cheese. I add 3 more noodles to the top and more sauce.
I add a layer of paper towel before I put the lid on the slow cooker. It helps to keep the moisture off of the lasagna.
Cook on LOW for 4 to 5 hours. The noodles need to be soft.
Sprinkle the lasagna with the rest of the mozzarella and Parmesan.
And some more parsley. I think that it adds a lot of freshness. It is also how my mom makes lasagna, so that is what I do too. Cook until the cheese melts, about 20-30 minutes.
Let the lasagna stand for a few minutes before you cut it. It will hold together better and not fall apart.
Serve with some garlic bread and a simple salad.
Ingredients
- 1 (24-ounce) jar spaghetti sauce
- 1/2 box lasagna noodles
- 1 (15-ounce) container ricotta cheese
- 1 egg
- 2 cloves garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- salt and pepper
- 1/4 cup chopped flat leaf parsley
- 2 cup shredded mozzarella
- 1/2 cup shredded Parmesan
Instructions
- Mix together ricotta cheese, egg, garlic (I mince mine with my Microplane), oregano, basil, salt, and pepper.
- Mix in the parsley, and most of the Parmesan. I reserve some to add to the top.
- The key to making this work is to make sure that there is a lot of moisture. Put about 1 cup of sauce in the bottom of your slow cooker.
- Lay 3 noodles over the sauce.
- Add half of the cheese mixture.
- Sprinkle a bit of the mozzarella over the ricotta cheese. This acts like glue when the cheese melts and holds everything together.
- Add another layer of noodles and cheese. I add 3 more noodles to the top and more sauce.
- I add a layer of paper towel before I put the lid on the slow cooker. It helps to keep the moisture off of the lasagna.
- Cook on LOW for 4 to 5 hours. The noodles need to be soft.
- Sprinkle the lasagna with the rest of the mozzarella and Parmesan.
- And some more parsley. I think that it adds a lot of freshness. It is also how my mom makes lasagna, so that is what I do too. Cook until the cheese melts, about 20-30 minutes.
- Let the lasagna stand for a few minutes before you cut it. It will hold together better and not fall apart.
- Serve with some garlic bread and a simple salad.
I am Bree. I love to cook. Even more than I love to take pictures.
I love this slow cooker version! It looks so incredibly easy and effortless.
Chung-Ah | Damn Delicious recently posted..Cast Iron Skillet Deep Dish Sausage Pizza and March Foodie Penpals
It is, and it was really good. I like what slow cooking does to the texture.
Yum that looks delicious! The cheese mixture looks especially yummy.
Connecting Four recently posted..Spring Break Playlist
thank you! It is really good. And so easy to make.
can’t wait to try this! How would you adapt it for no-cook noodles?
Probably cook for less time. I wouldn’t want the noodles to get really mushy.
I’ve been having a really hard time getting onto your site lately! Glad I was able to get on today to find this recipe. Thanks for sharing.
Thanks for being patient, I was changing to a new server.
I don’t know why I have never thought of making lasana in a crock pot. I have one again, after a few years of going without, so I am going to have to invite family over and try this. It looks good!
Jeannie recently posted..Best Electric Meat Grinders
It really is. I like what slow cooking does to the texture.
I made it last night at it was delicious!! If I were to add meat next time, would I have to pre-cook it?
Great! Yes, I would brown the meat first.
Thank you for using ricotta instead of cottage cheese… you’d be surprised how many recipies call for cottage cheese.
Do you think it would work if I added spinach as well?
I know! I don’t know why, maybe cottage cheese is less expensive?
yeah, the ricotta is MUCH better.
I tried adding a layer of spinach on top of the cheese as well and it worked great!
Yum! Sounds great!
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Making this today! So glad I met you and found this site. You’re making my family very happy!
Me too! I love this recipe, I haven’t made this in awhile.
This is so easy and so delicious. I almost didn’t try it because I have an older, oval crock pot. But I just broke the raw noodles up and fit them in as best I could -and it worked just fine. The second time I made it (it has already become a favorite), I browned some Italian sausage, drained it and added it to the cheese mix. I also added some defrosted and wrung dry frozen spinach-and it was wonderful! My husband said he loves this because it is light and fluffy, and it is! It is totally not a heavy lasagna.
I am so glad! I like this recipe a lot too.