The first main dish I ever made was a lasagna. My friend Shuree came over when we were in high school one night to make a special dinner. That was about 20 years ago; I can’t believe I can say that it has been that long!
A few years ago we were having one of our big monthly ministry meetings where we needed to feed a lot of people, and my friend Jolie brought a crock-pot lasagna. It was an instant hit! I don’t think I had ever thought about making a lasagna in the crock-pot until then. She used cottage cheese, but my normal oven recipe uses ricotta cheese, so I used ricotta cheese the first time I tried it, and I’ve been making it with ricotta ever since.
Also, as a time and money saver, I make 2 lasagnas…ALWAYS, ALWAYS, ALWAYS! Let’s face it. The whole lasagna process can be a bit time consuming, precooking the meat and noodles, layering, etc…so I crock-pot one lasagna and fill a 9×13 pan with another lasagna to bake. This helps save on the dining out bill since we are more likely to eat at home, and we have one big mess to clean up instead of two!! We eat the one out of the slow cooker first for ease of clean up. It is also easier to store the second lasagna in the baking pan. For me the hardest part was boiling and working with the hot lasagna noodles, but no more. I don’t even buy the no-cook noodles. I just use uncooked noodles. They will soften. And if you are really concerned they won’t soften, just completely soak the raw lasagna noodles for five minutes before piecing the lasagnas together.
Making a lasagna is a great way to hide lots of different veggies. We have use different bell peppers, spinach, carrots, onions, or whatever is in season.
The Recipe: Crock-Pot Lasagna & Oven Lasagna Recipe (cut the recipe in half for one lasagna):
Serve with a salad and crock-pot bread!
What are your favorite ingredients in a lasagna? We would love to know. Have you taken the vegetable challenge?
Have you tried…?
Or have you made your own marinara sauce?? It’s so easy!