LASAGNA, SLOW COOKER, By Tika

Crock Pot lasagna (3)

CROCK POT LASAGNA, BY TIKA

     Lasagna in a crock pot is nothing new, I know, but it was new to me.  I’ve never made it before.  I kept asking myself, “How good can it be?”  I was just as sure as I could be that it would be crappy.  I was SO wrong.  It was knock your socks off good! 

      As a recipe creator, it is impossible for me to follow someone else’s recipe.  I just can’t do it.  If you ever met anyone who has to completely redo a simple four ingredient recipe that would be me.  I’m not sure if it’s a blessing or a curse. 

 All that being said, here is how I made my crock pot, slow cooker lasagna my way. 

  1. I used my homemade sauce.  Click the link for the recipe. https://wordpress.com/post/chewwannaeat.wordpress.com/1124)
  2. I made four layers instead of three because I like it thick.
  3. I used Ricotta cheese instead of cottage cheese
  4. I started out assembling while my sauce was still quite hot and it took less than 4 hours.

 

INGREDIENTS:

I used a little over a quart of sauce

One package of lasagna noodles, uncooked (you won’t use them all)

One 15 oz container Ricotta cheese

One cup water

One egg

Romano, Parmesan and Mozzarella cheeses

Garlic powder

Parsley

 

PREPARATION:

Put the Ricotta in a small bowl.  Add one egg, about ½ tsp garlic powder, and mix it well with a spoon.  Set aside.

Give your crock pot a quick spray. I mixed the water with the sauce before I did anything else. Then, ladle enough sauce in the crock to cover the bottom. Lay a single layer of noodles on next. You’ll have to break the noodles to get them to fit.  Put some freshly grated Romano, Parmesan and grated Mozzarella between each layer.  Then dot the Ricotta next.  On top of that, a few ladles of sauce.  Continue until you have three or four layers.  Four was perfect for us.  It was nice and thick.

Once the noodles are soft, this is done.  Mine took less than four hours.  About five minutes before serving, put more Mozzarella on the top and sprinkle with some Parsley for color.  Put the lid back on and set the table.  It’s time for dinner.

One of the greatest things about this was that when I cut the first hunk out and plated it, it stood straight and tall.  It didn’t fall over.  Nice!  There’s nothing worse than wimpy  limpy lasagna.

Crock pot Lasagna

Crock pot lasagna (2)

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By Tika for CHEW WANNA EAT? © 2015

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ALFREDO LASAGNA

WHITE LASAGNA
DELECTABLE WHITE LASAGNA WITH HAM (OR CHICKEN OR TURKEY)

INGREDIENTS:

12 Lasagna noodles, wheat or white, boiled for 6 min and drained

1 stick butter

1 cup mushrooms, sliced

2 carrots, diced or shredded

1 cup broccoli, cut into florets

½ cup flour

2 cups chicken broth

2 ½ cups milk

½ cup sherry (best) or white wine (not as flavorful)

2+ cups grated mozzarella

1 cup Five cheese Italian blend

¾ cup ricotta cheese

1 egg

2 dashes nutmeg

White pepper to taste

1/2 tsp garlic powder

2 cups cooked diced ham( or cooked chicken or turkey)

In large saucepan, melt butter.  Add suggested veggies (or switch them out with what you prefer).  Simmer for about 2 min.  Add flour, chicken broth, milk and sherry.  Bring to a simmer and add 1 cup mozzarella.  The mixture should begin thickening once the cheese is melted.  Add nutmeg and white pepper.

While sauce is cooking, mix ricotta with one egg and 1/2 tsp garlic powder, set aside with the cooked noodles.

If your sauce doesn’t seem thick enough, add another half cup cheese.  (You do not want it super thick, because it will thicken more in the oven.  If you over thicken now, the end result will be a dry lasagna.)  Add ham, stir to blend and remove from heat.

Assembly:  Place enough sauce in the bottom of a deep oblong casserole dish to cover the bottom.  Begin to layer.  Lay 3 noodles side to side, enough sauce to cover the noodles, 1/3 of the ricotta/egg mixture, more mozzarella, ¼ of the Five cheese blend.  Continue layering.  You should end up with enough sauce to pour remainder over the top, making sure all noodles are completely covered.  Add last of grated cheeses.  Cover with foil.

Bake at 375* for 30 min.  Remove foil and continue baking approx 15 min. or until browned and bubbly.  Remove from oven, cover with foil and let sit for 10-15 min before cutting.

Serve with salad and your homemade Italian bread.

Tika 11/25/12

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By Tika for CHEW WANNA EAT?