I love lasagna, but I’m definitely not a fan of cooked lasagna. It’s annoying, they’re always together and I honestly prefer to avoid the extra steps whenever I can. Although I usually make lasagna in the oven (as I do), this is usually a no-bake recipe. Still, lasagna remains more of a weekend project – it takes up so much time that I don’t tackle it on weekends when I don’t have much free time. But it turns out that you can make lasagna in a slow cooker, but no, you can’t boil the pasta.You can pile it up, close the lid, press the button and it comes out in a lasagna-like situation, allowing your slow cooker to do the work while you take the kids to soccer practice.
To start, you will need two jars of marinara sauce. While you can certainly add some meat, we’re making it quick and easy, so jarred sauce is the best choice. Pour some into the bottom of the slow cooker as you would on a baking sheet.
- 2 jars marinara sauce
- 1 box no-cook lasagna
- 32 ounces ricotta
- 2 cups shredded mozzarella
- 1 cup grated parmesan
- 1 egg
- 1 teaspoon Italian seasoning
- 1/4 cup chopped fresh basil
- S kosher and fresh oil, ground black pepper to taste
- Spread about 1 1/2 cups pasta sauce in the bottom of the slow cooker.
- Place a layer of lasagna on top, separating as needed.
- In a medium bowl, combine ricotta, Parmesan, egg and 1 cup mozzarella. Add Italian seasoning and basil, season with salt and pepper. Mix until a homogeneous mixture is obtained.
- Spread 1/3 of the cheese mixture over the dough, dividing it as needed. Spread another layer of pasta and sauce on top.
- Repeat the layers two more times and then sprinkle with the remaining mozzarella.
- Cover the slow cooker and cook on high for 3-4 hours or on low for 6-8 hours.
- Cut, serve and enjoy!
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