(Photo credit: Gimmesomeoven)
Even though I'm watching what I eat including my carb intake, Italian food is usually my go-to cheat. Depriving myself of bread and pasta most of the time, makes me crave lasagna and garlic bread. Now because I only eat it occasionally it better be good. This crockpot lasagna is not only to die for, but it's also so convenient especially on busy weekends or weeknights. You have free reign to stuff the lasagna noodles however you like. You can do traditional lasagna with cheese, spinach, Italian sausage, ground meat, or go all-veggie. Choose whatever sauce you enjoy, red or cream.
Ingredients:
1 lb. ground
2 (24oz) jars of Italian pasta sauce
16 oz. uncooked no-boil lasagna noodles
32 oz. part-skim ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cups chopped fresh baby spinach
1/4 cup finely-chopped fresh basil
How To Make It:
1. In a large skillet, brown the ground Italian sausage breaking up the meat as you cook. Remove from heat and set aside.
2. Spray the inside of your slow cooker with cooking spray. Layer the ingredients in the following order:
1. Spread 1 1/2 cups of pasta sauce along the bottom of the slow cooker.
2. Layer about 4 lasagna noodles over the sauce. You will likely have to break them into smaller pieces to fit the slow cooker.
3. Spread 1 cup of the ricotta cheese on top of the noodles with a spatula or backside of a spoon.
4. Sprinkle 1/2 cup of shredded mozzarella cheese and 2 tablespoons of Parm evenly over the ricotta cheese.
5. Add an even layer of the ground sausage, then the spinach, then the pasta sauce.
6. Repeat the process by layering the noodles, ricotta, Parm/mozz, ground sausage, spinach, and sauce. Finish with a layer of noodles, pasta sauce, and mozzarella.
7. Cover the slow cooker and cook for 3-4 hours on high. Turn off the heat and sprinkle with the remaining Parmesan cheese and basil.
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