Who knew you could cook lasagna in the slow cooker? This was a great dish to bring to a potluck.
Ingredients
- 24 oz jar + 1 cup tomato pasta sauce
- 9 long lasagna noodles, uncooked
- 2 1/2 cups chopped veggies (I used mushrooms, onion, bell pepper, and spinach)
- 1 teaspoon minced garlic
- 1 tablespoon olive oil
- 15 oz. container Ricotta cheese
- 1 1/2 cups shredded cheese – reserve 1/4 cup for very top (I used a mozzarella and parmesan mix)
- 1 egg
Directions
- In a medium bowl, mix 1 and 1/4 cup shredded cheese, egg, and ricotta cheese.
- Reserve 1/4 cup of shredded cheese for the very top.
- Sautee chopped veggies on the stove with olive oil and minced garlic for about 3-5 minutes.
- Add one jar plus 1 cup of your favorite pasta sauce with the veggies. Remove from heat.
- Spread about a fourth of the veggie sauce mixture on the bottom of slow cooker.
- Add 3 of the uncooked lasagna noodles, and break them apart to fit.
- Spoon on 1/2 of the ricotta cheese mixture. Layer more sauce, 3 more noodles broken to fit, the remainder of the ricotta cheese mixture, more sauce, 3 more noodles, the last of the sauce, and sprinkle 1/4 cup of cheese on the very top. You should have a total of 4 layers of veggie sauce, 3 layers of noodles, and 2 layers of ricotta cheese mixture total.
- Cook on LOW 4 to 5 hours or until liquid is absorbed. I
- Garnish with fresh chopped parsley if you choose.
