Slow Cooker Lasagna Recipe
Ingredients
Scale
- 1 – Box of Oven Ready Lasagna Noodles
- 1 – 28 oz Can of Tomato Sauce
- 1 – 14 oz Can of Diced Tomatoes
- 1 – 8 oz Container of Fat Free Ricotta Cheese
- 1 – 8 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
- 1 – 8 oz package of Mushrooms
Instructions
- Begin by dicing your eggplant and mushroom into 1″ pieces.
- 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.
- Mix your sauce and diced tomatoes together in a separate bowl.
- 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!
- 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.
- Add 1 cup of water around the sides of the mixture to prevent burning while cooking.
- Cook on low for 6-8 hours.
Find it online: https://savingslifestyle.com/slow-cooker-lasagna-recipe/