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Monday, June 9, 2014

Crock Pot Lasagna


The wedding last night was gorgeous! I am so thankful that Dave and I had the opportunity to come down to Savannah for my best friend's wedding. We're loving what we've seen of the city so far, while everyone else has been driving and taking cabs -- we've been walking. Savannah is a city which is laid out in a system of squares (there are twenty-one now), with a surrounding block of buildings -- the entire square + block is called a ward. The squares are all beautiful green spaces in the middle of the city. We've had a wonderful time wandering through several during all of our walking.

Truthfully the crock pot and I have a love/hate relationship. I love using the crock pot, especially with my busy schedule and I have made some really great recipes in it. However, I have also made some terrible flavorless recipes in the crock pot. This recipe is a success story.

Recipe from Pinch of Yum.

Ingredients:

-1 24 ounce jar tomato sauce 
-9 thick lasagna noodles with wavy edges 
-15 ounces part-skim ricotta cheese 
-3-4 cups chopped kale
-2 cups shredded Mozzarella
-Parmesan cheese for topping
-Green onions for topping
Spray the crock pot with cooking spray and spread half a cup of sauce at the bottom.
Lay one noodle across the widest part, break another noodle to fill in the gaps.

Add ricotta. 

Kale.

Cheese.

Sauce.

Repeat until there are three layers of noodles.
Top the last layer with sauce and cheese.
Cook on high for three hours or low for 5-6.
Let sit for an hour in the turned off crock pot before serving.

Top with green onion.



The only issue with this recipe was my fault -- Dave and I went shopping and our lasagna was in the crock pot an hour longer than it should have been. As a result the back strip burnt and the cheese on top was a little tough, but those problems were easily fixed so that we could enjoy this recipe. This had all of the flavors of classic lasagna and the noodles were a nice texture. I will be making this again.

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