No pictures today, but just a quick pop in to share an awesome recipe I tried last week. Crockpot Lasagna, who would've thought! It was pretty simple, delicious, and made a TON for leftovers. Enjoy!
Ingredients:
- 24 oz. jar plus one cup of your favorite tomato pasta sauce (I mixed 2 different kinds)
- 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
- 1 egg
Directions:
In a medium bowl, mix 1 and 1/4 cup shredded cheese, egg, and ricotta cheese and set aside.
Sautee chopped veggies on the stove with olive oil and minced garlic for about 3-5 minutes, then add in sauce.
Spread about a fourth of the veggie sauce mixture on the bottom of slow cooker.
Add around 3 noodles, or however many you can fit in one layer.
Spread on 1/2 of the ricotta cheese mixture.
Layer more sauce, then noodles, ricotta mix, sauce, noodles, sauce, and then 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 HIGH 2-3 hours. I did 2 1/2 on high and it turned out perfect!
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