This is one of my all time favorite slow cooker recipes. I remember when I first saw the words “slow cooker lasagna”, I thought that I must be in some kind of dream. There was just no way a terribly troublesome dish like lasagna could be made in a slow cooker! Life would simply be too good to be true.
BUT IT WAS TRUE!
The original recipe is from Williams Sonoma, which has a great online collection of recipes (the majority of which do not require you to actually have something from Williams Sonoma). As usual, I’ve adapted this recipe to both my patience and my budget.
The very best thing about this recipe is that you don’t have to cook the noodles! You heard me right! No sticky, ripping noodles, that have to be laid out just so! It’s a miracle of culinary genius!
Disclaimer: So I made this dish on Sunday and thought, you know, I should really put this on my blog. Which meant I should take pictures. I took exactly two pictures because I got too wrapped up in my own excitement of the dish that I forgot to take any more. So I decided not to post the recipe, but then a couple of people asked me about it…and now I’m posting the recipe. I’m truly a modern wonder in the blog writing world.
Here’s the list because I am a terrible photographer:
1 lb ground beef
1 jar of tomato sauce (I like Trader Joe’s Three Cheese sauce)
12 oz of ricotta cheese
2-4 cups of shredded mozzarella (it really depends on your preference. I put the whole bag on.)
12 dry lasagna noodles (any brand is fine)
1 tbsp dry parsley
1/2 onion chopped
1/2 cup of mushrooms chopped
1 tsp garlic salt
Begin by making a bolognese sauce. In a large pan, start with the ground beef. As it cooks and its juices are revealed, add the onions and mushrooms until soft. Sprinkle with garlic salt.
Add the jar of sauce to the meat mixture and let simmer.
In another bowl, mix ricotta with parsley and a pinch of salt.
Once the sauce had reached a nice heat level and everything is well mixed, layer a small amount on the bottom of the slow cooker insert.
On top of this, layer the uncooked lasagna noodles so that the meat is covered. Do not be afraid to break and fit pieces like a noddle jigsaw. It’s going to be just fine. Trust me.
Once the noodles are in place, spread the ricotta mixture evenly over the top of the noodles.
Now repeat: top ricotta with meat sauce then noodles then ricotta. Do this until you run out of sauce and ricotta. You should have about three layers, ending with noodles on the top. Top the last layer of noodles with sauce and spread out the shredded mozzarella until all of the sauce is covered.
Fix the top of the slow cooker on tightly and cook on low for four hours.
Once it’s done it will be extremely hot so I like to let it sit with the top off for about 20 min before serving.
Eat and enjoy!
You may never want to go back to make lasagna the old fashioned way ever again!