During the winter months, I find myself constantly craving comfort food. Who’s with me on this? One of my all time favorite comfort foods is lasagna. I especially love how easy it is to incorporate whatever flavor you’re in the mood for.
Here are some different lasagna recipes on the blog…..
This particular lasagna is more of a traditional lasagna, but you don’t have to worry about heating up the kitchen or waiting for it to cook when you get home from work….this one will already be ready.
I’m pretty sure the size of my crockpot is 4 qt., but you could most likely make this work with any size.
Start off by lightly browning ground beef, turkey, chicken or bison. This will actually even work with no meat at all, if you prefer. So if you’re going for meatless, just delete this step. I browned my meat very lightly because it’s going to continue to cook in the crockpot and I hate dry meat. 😉
Meanwhile, mix 1/2 cup mozzarella, ricotta cheese 1/4 cup Parmesan cheese and spinach in a medium bowl. You can definitely use more than 1 cup of spinach, but you know my kids and they get overwhelmed by too much green in their food. 😉
Drain meat, if needed; return to skillet. Stir in spaghetti sauce. Add 1 cup water to empty sauce jar; cover with lid and shake well. (If you’re not using meat, delete adding in the extra water.) Add to meat mixture; stir until well blended.
Time to start creating our masterpiece….spread 2 cups of meat sauce on the bottom of the crockpot. Layer on 2 or so noodles….I broke off pieces of an extra noodle to get a little more coverage.
Spread a layer of 1 cup of cheese mixture over the noodles. Repeat layering process 2 more times, so that’s a total of 3 layers- 2 cups meat sauce, 2 noodles, 1 cup cheese mixture (each layer).
Last, sprinkle 1/2 cup mozzarella and 1/4 cup Parmesan cheese over the top of the lasagna. Cover the crockpot and cook on low for about 5-6 hours.
Crockpot Lasagna (serves 8-10)
1 lb. ground meat of preference (I used lean ground turkey.)
1 cup shredded part-skim mozzarella cheese, divided
1 container (15 oz.) part-skim ricotta cheese
1/2 cup grated Parmesan cheese, divided
1 cup chopped frozen spinach, thawed and drained (use a dish towel to wring out all excess water)
1 jar (26 oz.) spaghetti sauce
1 cup water
6-7 whole wheat no boil lasagna noodles, uncooked
Lightly brown meat in a large skillet on medium-high heat. Meanwhile, mix 1/2 cups mozzarella, ricotta cheese, 1/4 cup Parmesan and spinach until well blended; set aside.
Drain meat, if needed; return to skillet. Stir in spaghetti sauce. Add water to empty sauce jar; cover with lid and shake well. Add to meat mixture; stir until well blended.
Spread 2 cups of meat mixture to the bottom of the crockpot, layer 2 noodles over meat mixture, spread 1 cup of cheese mixture over noodles. Repeat layering 2 more times for a total of 3 layers.
Sprinkle remaining cheese (1/2 cup mozzarella and 1/4 cup Parmesan) over the top of the lasagna.
Cover crockpot with lid and cook on low for 5-6 hours.
I was so pleased with this lasagna because it was SUPER simple and VERY tasty!
Something to think about….
Ever made lasagna in the crockpot? How did it turn out?
What’s your favorite comfort food?
What’s your favorite meal to make in the crockpot?
Anyone else participating in Julie’s crockpot challenge?
See ya back here tomorrow for What I Ate Wednesday!