Meatless Friday: Crockpot Cheesy Lasagna



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It is big and bulky. It takes up much needed counter space.So why do we love our slow cookers so much? Because it is easy and such a time saver we don’t mind the other stuff.
Only with the slow cooker, with little prep, you can have a easy meal to enjoy. That is why it is so great for beginner cooks. Perhaps that is why they love it so much. It makes a great wedding gift. I usually give them a cookbook to go with it to get them interested.
It is great for advanced cooks that don’t have a lot of time on their hands. Especially when they want to make a big batch of something for the whole week. Perhaps divide it up into 3 smaller meals. No need to hit the drive-thru when you are crushed for time.



1 8-oz container ricotta cheese
1 tablespoon italian seasonings
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 8-oz package of shredded Mozzarella cheese
3 ounces Parmesan cheese, divided
1 egg, lightly beaten
1 8-oz package shredded Italian cheese blend
1 24-ounce jar pasta sauce
6 no bake noodles


Combine ricotta, Italian seasonings, mozzarella and Parmesan cheeses and egg into a medium bowl.
Spoon 1 1/2 cups sauce into the slow cooker. Top with three noodles, broken up to fit if needed. Top with half the ricotta mixture and half the italian cheese. Cover with 2 cups sauce, three more noodles, ricotta mixture and the sauce.
Cook on low 4-5 hours or high 2-3 hours. 10 minutes before you serve, sprinkle the last 4 ounces of cheese over top and allow to melt.

Peace be with you!

Copyright 2014 Veronica Gantley


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