First things first, when I found a recipe for slow cooker lasagna I was shocked and happy. Happily shocked. Mostly because the recipe seemed a lot more straightforward than the typical lasagna (the in-the-oven kind) and also because I just really like using my slow cooker.
I think it’s so awesome to have a nice meal cook all day while I’m at work. Then I get to come home to a glorious dinner, just waiting for me to dig in. Slow cookers are the new house husbands.
A third reason I was pumped to try this slow cooker lasagna recipe is very silly but it’s the truth: it called for fresh cut parsley and it would constitute my first harvest from my garden.
Slow Cooker Lasagna. Here’s how it went
OK. Now for the changes. Well, I grabbed this recipe from All Recipes (from the recipe spinner app. It’s tons of fun but not really practical) and realized it calls for pre-packaged everything and, well, that’s not how I roll. So I grabbed my pots and pans and started creating my own beefy red sauce and my own cheese mixture. It took a lot longer than the 15 minutes the recipe said it would (if I had used the pre-packaged sauce and cheeses etc.). In fact I believe it took more than an hour.
This slow cooker lasagna recipe only calls for six noodles and I didn’t think it would be enough but you know what? It was.
So I let it cook on low for eight hours and had a piece for supper. So amazing! Honestly it tasted exactly as it should and the best part is I didn’t have to soak any noodles!
The rest I froze for future work lunches. It’s filling, delicious, and easy. Except if you decide to make your sauce from scratch you should add a bit to your prep time. Or a lot.
Oh yeah, I also added spinach because it’s the best.
Other recipes and cooking experiments
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