So I totally stole this recipe from Oprah, but Luke said it was the best Lasagna he's ever had- so I thought I'd share! It was my first attempt at it (well I guess I should say successful attempt- the first time I made it years ago, I accidentally flipped the entire pan upside-down in the oven... such a waste of time, money, and it sucked having to clean it up!). It really was good, and such a perfect Sunday meal: assemble Saturday, stick in the pot before church and WALAH! a delish meal for dinner with no hassle. So... here she is with adjustments from myself in red. Enjoy!
Crock-Pot Lasagna Recipe Oprah.com | October 26, 2010
Recipe created by Jessica Seinfeld
Servings: Serves 6
Ingredients
· 3 cans (14.4 ounces) crushed or diced tomatoes
· 3 cloves garlic, finely chopped or minced
· 2 tsp. dried oregano 2TBLS
· 1 tsp. Italian seasoning
· 1/2 tsp. kosher salt
· 1/4 tsp. red pepper flakes
· 1/4 tsp. freshly ground black pepper
· 2 containers (15 ounces each) fresh ricotta or fat free cottage cheese
· 2 cups (8 ounces) grated mozzarella
· 1/4 cup grated Parmesan
· 12 whole wheat lasagna noodles (about three-quarters of a 1-pound box)
· 5 ounces (about 6 cups) baby spinach I'll omit this next time- just makes it gross- unless you like spinich...
· 1 lb. browned hamburger or sausage Italian Sausage was really yummy, but really fatty.
Directions
In a medium bowl, combine the tomatoes, garlic, oregano, salt, red pepper and black pepper and hamburger. In a separate bowl, mix the ricotta, 1 cup of the mozzarella and Parmesan.
In the bottom of a 5- to 6-quart slow cooker, spread a thin layer of the sauce. Top with 3 of the noodles (breaking to fit as necessary). Spread about 1 cup of the sauce over the noodles and layer with 2 cups of the spinach and 1 1/2 cups of the cheese mixture. Repeat twice more with the noodles, sauce, spinach and cheese mixture. Top with the remaining 3 noodles, sauce and 1 cup mozzarella.
Cook on low, covered, until the noodles are tender—especially in the center of the lasagna—about 3 to 3 1/2 hours. It's good if you place in refrigerator overnight after cooking & reheat the following day. (Less like soup, more like lasagna).
In the bottom of a 5- to 6-quart slow cooker, spread a thin layer of the sauce. Top with 3 of the noodles (breaking to fit as necessary). Spread about 1 cup of the sauce over the noodles and layer with 2 cups of the spinach and 1 1/2 cups of the cheese mixture. Repeat twice more with the noodles, sauce, spinach and cheese mixture. Top with the remaining 3 noodles, sauce and 1 cup mozzarella.
Cook on low, covered, until the noodles are tender—especially in the center of the lasagna—about 3 to 3 1/2 hours. It's good if you place in refrigerator overnight after cooking & reheat the following day. (Less like soup, more like lasagna).
