A few months ago one of my social media friends, Angie the orchid whisperer, posted that she was making Lasagna in her crockpot. I was intrigued and asked for the recipe. She sent me a link which I skimmed over quickly and then forgot to save it. My daughter, who loves Lasagna, has been waiting on me to make it. Well not exactly this recipe but Lasagna period.
I figured today would be the best day to try it out in my crockpot. Basically all I was going to do was use my tried and true recipe for Lasagna but with the cooking techniques I remembered from the link I read about making it in the crockpot and forego the oven.
LET.ME.TELL.YOU…..it was friggen yummy. When everyone in my family says it’s yummy then I know I’ve got a winner! The best part was my daughter said she prefers the crockpot method over the oven because when baked, the noodle edges tend to get burnt and hard. I don’t know about you but somehow that burnt edge always mangles the roof of my mouth. This method kept everything soft & delicious.
I will admit in advance, it’s not exactly the quick crockpot recipe i’m accustomed to, as it does take some prep time BUT on the flip side, it is incredibly delicous. A huge saving grace is that you don’t need to pre-boil the noodles if you use “Oven Ready Lasagna Noodles”. Serve it with nice crusty French bread, a salad or both. By all means substitute the items for healthier options like ground chicken, turkey or silken tofu for the Ricotta cheese. Make your own sauce if you’re feeling ambitious but if you’re like me and lean toward a crockpot meal, that usually means you’re looking for something decently easy that can cook so you can do other things.
As we say in Hawaii, this is super Ono (aka delicious). When you make it, take a pic and tag me #heynayheyyy…let me know how you liked it!