Crockpot Lasagna
Basic recipe (layer
in this order)
- Sauce to barely cover the bottom - tomato, white, garlic based, however you like your sauce
- Lasagna noodles - I use the oven ready
- Ricotta cheese
- Pesto - I use the Classico brand, but you can make your own or use whatever you can find
- Spinach - FRESH not canned. Don't want the extra water
- Sauce
- Mozzarella and Parmesan cheeses (not the powdered, the fresh grated)
Start over with layers, ending with the Mozz and Parm
cheeses on top
Add a half-cup of water and "bake" on either low
for 4 hours, or high for 2 hours.
Notes:
- There might be burned crispy edges and bottom, but don't worry. I personally love the crispy bits. Alicia had burned bits, I did not. I think it depends on the Crockpot and how long over you end up leaving it sit.
- You can customize this recipe however you wish. You can add cooked meat, mushrooms, peppers, whatever you like in your lasagna. If you're using harder veggies such as broccoli, I suggest to steam them a bit before putting them into the pot. You want the veggies cooked to match the texture of the rest of the lasagna. But, do what you want. It is YOUR lasagna!
- Feel free to add seasonings such as minced garlic, Italian seasoning, whatever your taste enjoys.
2 comments:
Oh my word, this sounds amazing! Oven-ready noodles? Is that in the refrigerated section of the store? I'm lazy and that sounds wonderful, as does pre-made pesto (where's that at?).
I found my noodles mixed in with the rest of the noodles. And I think Wal-Mart might carry the Classico Pesto, or Super Target.
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