At first, I was a bit sceptical about making a lasagna in the crockpot, but I was pleasantly surprised. You really have to try my Crock-Pot Lasagna recipe, it’s easy to prepare, and simply delicious!
4 cups of bolognese sauce, see my recipe (bolognese sauce recipe)
1 can 10 oz of tomato soup
12 uncooked lasagna noodles
1 cup of shredded parmigiano reggiano
3 cups of shredded mozzarella cheese
1- Mix the tomato soup with the bolognese sauce.
2- Spread 1 cup of sauce in the bottom of the slow cooker. Cover with 1 layer of pasta (3 pastas that you will have to break to fit).
3- Spread 1 cup of sauce over the first layer of pasta, cover with 1/2 cup of parmigiano reggiano and 1/2 cup of mozzarella cheese. Add another layer of pasta.
4- Spread 1 cup of sauce over the second layer of pasta, cover with 1/2 cup of parmigiano reggiano and 1/2 cup of mozzarella cheese. Add another layer of pasta.
4- Spread 1 cup of sauce over the third layer of pasta, cover with 1/2 cup of mozzarella cheese.
5- Spread the rest of the sauce and mozzarella cheese over the fourth layer of pasta.
6- Cover and cook at low intensity for 4 hours (do not cook more or leave on warm for to long, the pasta will get to soft).
Cooking can vary depending on the size and brand of your Slow Cooker. You can add tomato sauce if there’s not enough sauce in your lasagna.
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