This recipe turned out better than I expected. My only complaint might be that the noodles are a little on the mushy side. Other than that, it was pretty awesome.
I used turkey sausage and cooked it with chopped spinach, carrots, onions, mushrooms and garlic. The veggies are optional, but they definitely gave the canned sauce a more homemade flavor.
|Seriously, how gorgeous is that???|
When layering the noodles, I just broke them to fit into the crock pot. The extra pieces fit nicely into the gaps. There really aren't many tricks to this recipe. You could probably adapt your own favorite lasagna recipe to the crock pot if you wanted.
One thing that crossed my mind when I made this is how great it would be to take this to a potluck and it actually be warm when it was served. Luke warm casseroles trigger my gag reflex, so this idea was especially appealing. : P Anyway, I hope somebody enjoys this simple, slow cooked meal!
1 lb Italian sausage
2 c veggies of choice, diced
(I used spinach, carrots, red pepper, onion, mushrooms and garlic)
1 46 oz jar of spaghetti sauce
1 jar pizza sauce
1 16 oz container ricotta cheese
3 cup mozarella, cheese divided
1/4 c parmesan cheese (optional)
1 Tbsp dried parsley
1 pkg no boil lasagna noodles
- Brown sausage and veggies in a skillet. Drain.
- In a medium bowl, mix ricotta, 2 cups mozarella cheese, parmesan cheese and parsley.
- In another bowl combine pizza and spaghetti sauce.
- In crock pot layer:
- 1/4 sauce
- noodles (broken to fit crock pot)
- 1/2 of cheese
- 1/2 of meat
- 1/4 sauce
- repeat layers
- top with noodles and remaining sauce
Source: Adapted from AllRecipes
This recipe is featured in the
Gooseberry Patch's Just for Dad Recipe Round Up
What's Cooking Wednesday at Turning Back the Clock
Cast Party Wednesday @ Lady Behind the Curtain
Full Plate Thursday