What’s for Dinner Wednesday – Crock Pot Lasagna

26 Oct

Fall has begun and the chilly air that is starting to form makes me crave warm hearty meals.  I’ve been eating MyFitFoods everyday but I sometimes crave a good homemade meal.  One of the meals I am thinking of making soon is an oldie but goodie Carrie shared with us a while back – Lasagna.

It’s hearty and healthy (even has spinach!) and get this…easy!  Easy because it is made in the crock pot!  Just toss ingredients in crock pot and have an amazing meal about 3 hours later.  The perfect thing to throw together quickly when all the holiday commitments start sucking up time.

So here’s Carrie’s how to…

Crock-Pot Lasagna Recipe

  • 3 cans (14.4 ounces) crushed tomatoes
  • 3 cloves garlic , finely chopped
  • 2 Tbsp. dried oregano
  • 1/2 tsp. kosher salt
  • 1/4 tsp. red pepper flakes
  • 1/4 tsp. freshly ground black pepper
  • 2 containers (15 ounces each) fresh ricotta
  • 2 cups (8 ounces) grated mozzarella
  • 1/4 cup grated Parmesan
  • 12 lasagna noodles (about three-quarters of a 1-pound box)
  • 5 ounces (about 6 cups) baby spinach

The recipes calls crushed tomatoes, garlic, salt, pepper, red pepper.  I used 2 large cans of crushed tomatoes already seasoned with italian herbs and garlic…works perfect and one less step when in a hurry.

Mix the ricotta, 1 cup of the mozzarella and Parmesan.

In the bottom of a 5- to 6-quart slow cooker, spread a thin layer of the sauce.

crockpot lasagna Jessica Seinfeld

Top with 3 of the noodles (breaking to fit as necessary).

Spread about 1 cup of the sauce over the noodles and layer with 2 cups of the spinach and 1 1/2 cups of the cheese mixture.

Repeat twice more with the noodles, sauce, spinach and cheese mixture. Top with the remaining 3 noodles, sauce and 1 cup mozzarella.

Cook on low, covered, until the noodles are tender—especially in the center of the lasagna—about 3 to 3 1/2 hours.

And enjoy!  Seriously the easiest lasagna…ever.

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6 Responses to “What’s for Dinner Wednesday – Crock Pot Lasagna”

  1. Molly October 26, 2011 at 8:00 am #

    this looks perfect! I am having lots of family over for my soon-to-be-two year old’s birthday next weekend. this might be a life-saver. thank you!

  2. Jess November 3, 2011 at 9:31 am #

    Yum! I made this last night and it was awesome. I must have a smaller crockpot than I thought, because my lasagna was ALL the way to the top…but it still turned out fab. I even made it gluten-free using GF lasagna noodles. Perfection.

    • Angie & Carrie November 3, 2011 at 11:05 am #

      Hey Jess! I am laughing because I am making this tonight too! Just finished putting everything in the crockpot!! Are the gluten free noodles good? Will my kiddos eat them, thats the question. :) I almost bought gluten free but was nervous it would turn out the same. Let me know! xoxo, Carrie

      • Jess November 3, 2011 at 11:14 am #

        Well then you are smarter than me, because I forgot to put everything in until about 7:30 last night, so I cooked it on high for roughly 2 hours vs. on low for 3-3.5! It still turned out well, though.

        In lasagna, the gluten-free noodles are fantastic. You can’t really tell a difference…even my slightly picky husband couldn’t tell. I am not a huge fan of the rice noodles in some things (I prefer quinoa and corn GF pasta, it’s VERY close in taste/texture/color to normal pasta), but in lasagna, mac & cheese, etc. you truly can’t tell. You just have to watch cooking times until you’re used to how GF pasta cooks up. It can go from too firm to mushy in what feels like an instant.

        • Angie & Carrie November 3, 2011 at 12:04 pm #

          After standing in the pasta aisle for longer than I should admit, I put down the gluten free and bought a low glycemic pasta (DreamFields). Good tip on watching the cooking time too. I’m buying GF next time. :) I’d really like to move my family to GF everything.

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