Crock Pot Lasagna…


Also known as slow cooker lasagna as crock pot is a registered trademark. I do have a Rival Crock pot so I guess I can use the word. :-)

Crock Pot Lasagna

28 ounces of sauce- I used my roasted tomatoes to make a meat sauce (recipe follows)

1 box of lasagna noodles- uncooked and broken to fit the crock

2 cups bechamel sauce (recipe follows)

1 1/2 cups ricotta cheese- full fat please!

1 egg-beaten

2 cups shredded mozzarella cheese

1/2 cup grated parmesan cheese

Spray crock pot with non-stick spray.

Mix ricotta cheese with egg and 1 teaspoon parsley. 

Have all ingredients ready and begin by layering sauce then noodles, breaking to fit as needed.

 Spread a little of the ricotta mixture on each noodle, cover with a ladle or so of bechamel sauce, then the meat sauce and a sprinkling of mozzarella.

You can also sprinkle some grated parmesan at this point too. Layer until you have only a little of the sauces left and finish the top layer with noodles, sauces and cheese.  Cook on low 4-5 hours. Turn off and let sit for 15 minutes or so. If you want the top to crisp up and you have a removable crock, you can put the crock under the broiler for about 5-10 minutes or until browned.

Here it is after 2 hours of cooking on low. I have to leave and cook it the rest of the time at the party I am taking it to.

So the verdict is in, this was a huge hit at the fall party today. I barely got a serving and it was one of the first dishes to be emptied. Many who tried it said it was delicious and my boys ate it as well. So it cooked a total of 4 hours on low, which is like high in my crock pot. Enjoy!

**I made this ahead of time the night before.**

Here are the two sauces:

Bechamel sauce

2 1/2 tablespoons butter

2 tablespoons flour

2 cups of milk

1 teaspoon nutmeg

salt and pepper

1/4 cup grated Parmesan can omit if you want

Melt butter on medium heat. Whisk in flour and cook for 2 min. or so whisking the whole time. Slowly add in the milk, stirring or whisking entire time. Bring to a boil, lower heat and add in seasonings. Let cook a few more minutes, stirring occasionally. Cool a bit.

Roasted tomato meat sauce

1 recipe of roasted tomatoes with onions and garlic ( I added a quartered onion in the pan of tomatoes. I also roasted for 30 minutes on 425 to make it faster)

1-2 cups water

1 pound browned ground meat-I used turkey because that is what I had on hand

1 teaspoon each of dried oregano, basil and parsley

salt and pepper to taste

After the tomatoes have cooled, add the water into the food processor as you pulse.

I did not strain the sauce.Add tomatoes to the pot of browned meat and add seasonings. Let simmer for 30 minutes or so. Let cool a bit before using in the lasagna.

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4 thoughts on “Crock Pot Lasagna…

  1. What a great idea! It has never occurred to me to cook it this way. I always make the sauces on the stove top, layer with the lasagne and bake in the oven in the conventional way, but I must have a go at doing my recipe this way. Thanks Michelle
    hopeeternal
    ‘Meanderings through my Cookbook’
    http://www.hopeeternalcookbook.wordpress.com

  2. Hi Michelle! What a great way to do a lasagna! This one I’ll have to try – but without the white sauce – I’d probably just do it with my red sauce. It’s funny, my husband and I were just talking the other day about recipes which can be made with a crock pot – making a pasta dish never even came to mind!

    • Liz,
      The bechamel sauce is the more traditional Italian recipe but I combined the American and Italian ways and loved the end results. I have seen recipes for slow coooker lasagna for awhile and never wanted to try it. Sounded dry and icky to me. In the end, I loved it!

      Michelle

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