This is such a forgiving recipe! You really can adapt any lasagna recipe you like to be made in the crockpot. I did a “white” lasagna with shredded chicken, alfredo sauce, white cheeses and spinach, once! There is no need to pre-boil the noodles.
- 2 pounds ground meat (beef, or a mixture including veal, pork, liver, etc.)
- 1 box uncooked lasagna noodles (I like to use brown rice ones)
- 2 (26 ounce) jars of pasta sauce
- 1 onion, chopped
- 1/3 cup water
- Any herbs and spices you like (I enjoy ½ t cinnamon!!)
- 1 cup spinach (I buy an organic brand that freezes the spinach individually, rather than in a block)
- 15 ounces ricotta (homemade, if you can)
- 2 ounces fresh mozzarella, cubed
- Sautee onions and browns meat, draining if needed. Add spices, spinach and one jar of the pasta sauce.
- Mix the water with the other jar of sauce and spread a thin layer in the bottom of the crockpot.
- Layer pasta (breaking as needed to make it fit), then sauce, meat mixture, ricotta and mozzarella. Repeat until all ingredients are used.
- Cover and cook for 5 hours on low (2 ½ hours on high). (If you will be out of the house longer than 5 hours, I’ve found that adding an extra ½ cup of water keeps it from drying out.)
*You can make a lasagna to freeze for later and cook in the oven by following the instructions in the Shepherd’s Pie recipe! 🙂