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.
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.