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Slow Cooker Lasagna Recipe

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Ingredients

Scale
  • 1 – Box of Oven Ready Lasagna Noodles
  • 128 oz Can of Tomato Sauce
  • 114 oz Can of Diced Tomatoes
  • 18 oz Container of Fat Free Ricotta Cheese
  • 18 oz Package of Fat Free Shredded Mozzarella Cheese
  • Fresh Oregano, Basil, and Garlic  *Use as much or as little as you like*
  • 1 – Large Eggplant
  • 18 oz package of Mushrooms

Instructions

  1. Begin by dicing your eggplant and mushroom into 1″ pieces.
  2. Mix together the mozzarella cheese, ricotta cheese, and your spices.  I like a lot of flavor in my dishes, so I tend to use a lot of spice.  If you don’t like it so much, you can tone it down.  I like to use fresh garlic as well as I think it gives a better flavor.  I also grate my garlic into the mixture rather than dicing it.  The juice of the garlic when it is grated lends a stronger flavor.
  3. Mix your sauce and diced tomatoes together in a separate bowl.
  4. Once all the mixtures are made, you are ready to start layering your lasagna.  You will actually only need 3 full lasagna noodles to complete this recipe, so you’ll have plenty on hand to use at a later time!
  5. Begin with 1/3 of mushroom and eggplant mixture, then follow with a layer of 1 Lasagna noodle broken into halves  – Top with 1/3 of the Tomato mixture, and then top with 1/3 of the Cheese mixture.   Repeat this layering until you are out of products to add.
  6. Add 1 cup of water around the sides of the mixture to prevent burning while cooking.
  7. Cook on low for 6-8 hours.