Disclaimer: As the image shows, if you are someone that judges their lasagna success with perfectly square stacks of layered pasta and cheese, DON’T try this recipe. Why? Because it is what the name implies… broken.
With that out of the way… let me introduce you to one of my favorite dishes now converted to the slow cooker! Having spent so much of my adult life in New York, where Italian food is on every corner, making lasagna is second nature to me. And if you’ve ever made lasagna before, you’ve already got a good idea of how it should work. All you’ll really need is a few pointers for converting your recipe to the slow cooker.
Ingredients (6 quart slow cooker):
- 3 packages of 9 oz. “No boil” lasagna noodles
- 32 oz. red sauce
- 1 lb. shredded Mozzarella cheese
- 32 oz. Ricotta cheese
- 1 can of diced tomatoes
- 16 oz. frozen spinach
- In a large bowl, mix everything but the pasta. Yes, you read that right, everything. Even the sauce. Go head, I promise it still tastes amazing. Cream then together until fully incorporated.
- In a large plastic bag, break up your pasta. This is to keep it from flying across the kitchen.
- Combine the cheese mixture and your broken pasta pieces in the cooker until well mixed.
- Set your cooker to low.
- Set your timer for 3 hours.
- At the end of the 3 hours, check your noodles to ensure they are the right consistency for your tastes (if you like al dente, check the noodles after two hours and continue to cook to perfection).
- Serve as is!
I know it doesn’t exactly look like lasagna but I can assure you, it is VERY tasty and a great way to make a family favorite without slaving away and babysitting your stove! And it freezes VERY well!