Meatless Friday: Crockpot Cheesy Lasagna

 

Meatless Fridays at CatholicMom.com

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.

CROCKPOT CHEESY LASAGNA

INGREDIENTS:

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

DIRECTIONS:

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

One Comment
  1. April 1, 2014 | Reply

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