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Slow Cooker Lasagna
(24-ounce) jar spaghetti sauce
box lasagna noodles
(15-ounce) container ricotta cheese
teaspoon dried oregano
teaspoon dried basil
salt and pepper
cup chopped flat leaf parsley
cup shredded mozzarella
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.