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
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.