I love to cook, but I have a secret to tell you… I don’t normally use recipes or follow them closely unless I am baking. Many dishes are not the same every time, but I like it that way. Also, I tend to make a large amount at a time so that I can freeze portions for Don to take to work with him, so I was happy to get a 6-quart Slow Cooker now that we have moved into our new house.
Yesterday afternoon, I decided to make a lasagna in my Slow Cooker, so I thought I would share with you.
Ingredients:
- 1 – 66 oz. bottle Chunky Ragu Tomato, Garlic, and Onion spaghetti sauce
- 2 – 8 oz cream cheese (1/3 fat works fine), softened
- 1 – 15 oz ricotta cheese
- 1 – 16 oz American Beauty lasagna noodles, uncooked
- 10-12 cups shredded cheese
- Vegetables or meat to layer if desired. I made mine without either.
Pour enough spaghetti sauce into crock to cover the bottom about 1/4 inch deep. In a large bowl, mix cream cheese, ricotta cheese, and about 1/2 of the remaining spaghetti sauce. Add about 8 cups of shredded cheese to mixture in bowl and mix well. Place a layer of uncooked noodles in the crock on top of the sauce, like this…
After you place the layer of noodles, spoon on some of the cream cheese/ricotta cheese mixture and spread to cover the noodles. Then, put down another layer of noodles. Repeat layers until you run out of mixture. Over the last layer of noodles, pour the rest of the sauce and top with remaining shredded cheese, being careful to leave enough room to put lid on the crock.
Cook on high until noodles are tender (4-6 hours). Due to the nature of a slow cooker, the lasagna does not come out as a neatly cut serving; however, it does taste delicious!
- 1 – 66 oz. bottle Chunky Ragu Tomato, Garlic, and Onion spaghetti sauce
- 2 – 8 oz cream cheese (1/3 fat works fine), softened
- 1 – 15 oz ricotta cheese
- 1 – 16 oz American Beauty lasagna noodles, uncooked
- 10-12 cups shredded cheese
- Vegetables or meat to layer if desired. I made mine without either.
- Pour enough spaghetti sauce into crock to cover the bottom about 1/4 inch deep.
- In a large bowl, mix cream cheese, ricotta cheese, and about 1/2 of the remaining spaghetti sauce.
- Add about 8 cups of shredded cheese to mixture in bowl and mix well.
- Place a layer of uncooked noodles in the crock on top of the sauce.
- spoon on some of the cream cheese/ricotta cheese mixture and spread to cover the noodles. Then, put down another layer of noodles.
- Repeat layers until you run out of mixture.
- Over the last layer of noodles, pour the rest of the sauce and top with remaining shredded cheese, being careful to leave enough room to put lid on the crock.
- Cook on high until noodles are tender (4-6 hours).
Coming over from Homeschool Mosaics! This looks yummy–I have never tried cooking pasta in the crock pot, but will try it now. Thanks for linking up.