While in the mountains, we attended a pot-luck at the lodge near our cabin. We love these little get-togethers and always bring something to cook for that meal along with us. This year it was Crock Pot Lasagna and the reviews were all raves, which surprised me considering how very easy it is. In fact, several people wanted the recipe. I think they were quite pleased to learn that it is not difficult at all. I am not going to even bother giving you amounts of anything…that’s just how easy it is!
Put a bit of your spaghetti sauce (canned or homemade) in the bottom of a large crock pot.
Then, layer your ingredients as you would for a regular oven lasagna. DO NOT cook your noodles. And honestly, is DOES NOT MATTER whether or not you use those fancy “new” noodles that say they don’t need to be cooked. I use cheapies. 😉
You probably have a recipe for lasagna that you like, so just use those layers, but in case you are wondering, here are my layers:
shredded colby jack
One word of caution is DO NOT SKIMP ON THE SAUCE! It will be too dry if you do. And on your last layer, make sure all of your noodles are covered in sauce so you don’t end up w/ crispy critters. I usually add a nice layer of cheese to the very top. YUM!
Set your temp to HIGH for an hour or two, and then back off to LOW for another 4-6. I can usually start this at lunch time and have it ready to eat for supper.
For quick sides, heat some corn or toss a salad and make some garlic toast. For garlic toast, you can either spray each side of a piece of bread w/ butter spray or butter it the old-fashioned way, sprinkle garlic salt on it, and lightly brown the slice in a skillet or on a griddle.