Wednesday, February 16, 2011

Crockpot Lasagna

This is a great recipe that I actually had at my sisters house first. I have tweeked it a little so that we have left overs for the week. This particular recipe does not call for any meat...however I am sure ground beef would work in here.

Crock pot Lasagna

3 (14.4 oz) cans of crushed tomatoes
garlic salt (however much you like)
little bit of dried oregano
little bit of red pepper flakes
little bit of black pepper
2 containers (15 oz each) of ricotta
2 cups of mozzarella
12 lasagna noodles
6 cups of fresh spinach chopped

In a bowl combine the crushed tomatoes, garlic salt, oregano, red pepper, black pepper. In a different bowl combine ricotta and 1 cup mozzarella.

Put a little bit of sauce on bottom of crock pot. Top with about 3 noodles. You will need to break this up to fit. Spread a little bit of sauce over the noodles. Layer with chopped spinach. Dollop some of the ricotta mixture on top. REPEAT. I like the put the rest of the mozzarella on top of the lasagna. Cook low about 3.5 hours.

This is really good! Enjoy!

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