Monday, July 25, 2016

Easy Crockpot Lasagna

It's that time of year where things are just starting to get ripe in the garden, but not enough at once to do much more than enjoy a BLT or two. In a few short weeks I'll be up to my elbows in tomatoes, but until then I grab what is ripe and dice them to add to whatever dinners I can. This past Saturday that dinner was a crock pot lasagna recipe I came up with to serve our guests on a HOT and steamy evening when I didn't want to have the oven on or spend too much time in the kitchen cooking. We had some leftover chopped green peppers, onion, and jaune flamme tomatoes from the homemade relish I made for hotdogs/brats the night before so I added those to the sauce. I have been cooking long enough to eyeball ingredient amounts, but when I first started cooking or if I'm looking up a new recipe I definitely want a solid starting point so never fear - the following recipe has exact amounts if that's how you roll.

There are a lot of crock pot lasagna recipes out there so how do you know which one to choose? If you are like me, you scroll through the ingredients for things you already have in the kitchen or aren't too expensive to grab at the store. You also want to know if it has a lot of flavor and IF YOUR KIDS WOULD EAT IT,  right?  I have a picky eater who hates veggies, but they cook down so much in the crockpot that he didn't notice them.

As far as flavor goes, this recipe calls for HOT pork sausage. I didn't even have to add a single spice to the crockpot because I picked a spaghetti sauce with a lot of flavor and spicy sausage.  To be safe, add a couple tablesppones of Italian seasoning and pick the best sauce you can afford.  I loved the Prego Roasted Garlic Parmesan kind.

Easy No Cook Noodle Crock Pot Lasagna Recipe

1 lb hot pork sausage (or hamburger with 2T of Italian seasoning added)
1 1/2 jars spaghetti sauce
1 chopped onion
2 cloves of garlic (chopped)
chopped veggies of your choice (can omit, but is a great way to add nutritional value!)
8 lasagna noodles (no need to pre cook)
2 cups mozzarella cheese (shredded)

Brown meat and drain. Stir in sauce and veggies.

Add a portion of the sauce to the bottom of your crock pot then top with two layers of noodles broken as needed to cover meat/sauce/veggies.

sprinkle a portion cheese on top.

Repeat until you run out of ingredients, but be sure to end with cheese on top.

It can be helpful to drizzle a little sauce from the 1/2 of jar remaining around the edges of the crockpot to help keep the noodles from drying out.

Cook on low for 3-4 hours. Keep an eye on it! This is NOT your cook all day while you are at work kind of crockpot meal.

Serves 6.


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