Last year at BlogHer I met Candice – The New Modern Momma. She’s a true sweetie and we’re both expecting babies this summer! We’ve exchanged a lot of texts since summer, mainly chatting about our love/hate relationship with cloth diapers and hard water. If you use cloth, and have water, you know our pain. We tweet a lot during the week and a few weeks back she told me (well, all of twitter) she was making a Crockpot Lasagna. Say whaaaaaaat? That night I texted her to see how it went (or maybe tweeted. not sure) and she said it was REALLY good! And best part was her Italian hubby gave his approval on it! If an Italian loves a lasagna, you keep that recipe.
She shared the recipe later that week on her blog and she told me she used actual ricotta and her homemade sauce. She then also laughed at me and told me she had to tell me how to make easy sauce because it’s so much better than the jar stuff. I’ll stick to the jar kind for now. I’ve made it twice, each time it ends up a bit different for different reasons. This time I had more ground meat so I needed to add more sauce. And I forgot to add more mozzarella on top before I started cooking. I also cooked it a smidge too long so the outer edges were slightly crispy. Luckily Jon said he loves that. So, here’s the recipe in pics. I’ll list at the end how I changed up the original one she posted.
Ingredients used in my version:
1 lb ground beef (or turkey)
1 large can sauce (32 oz total)
1 chopped onion
1 small bag frozen peas & carrots
1 container ricotta (15oz)
3 cups of mozzarella
box uncooked lasagna noodles
Brown meat & onion (drain liquid if needed after).
Add sauce, stir, and frozen veggies.
In separate bowl, mix ricotta & mozzarella cheese. Keep 1/4 to 1/2 cup cheese to use for top if you want (this version in the pics didn’t have any on top. just more ricotta & mozzarella mixture)
Spray crockpot with non-stick spray.
Add little bit of sauce/meat/veggie mixture on bottom.
Layers should be noodles, sauce/meat/veggie mixture, ricotta & mozzarella mixture. 3 layers of noodles is what I ended up with. Break noodles to fit. ok to overlap some.
The recipe calls to cook on low for 6 hours. The first time I made it, I cooked on high for one hour, low for 4 then warm for another hour (by time I got home). The end result was perfection. This time I did 1.5 hours high, 2 low, then warm for about 4 hours by time Jon got home. Probably should have skipped the low or just went from low 3 hours to warm. Lesson learned!!!
Leftovers are fantastic. Aubrey loves this dish. I can’t get it to her fast enough. Jon loves it. I love it. So go make it!!!