Every night my family expects to be fed dinner.
I don’t know if your family has the same crazy expectations but over here, the struggle is real. Most days my day seems to get away from me and then it’s either take-out or something I throw together for dinner. Thankfully, if I am a bit more on top of things, I can use my slow cooker. This circumvents the entire “What’s for dinner” conversation with myself at 3pm.
Today, I tried a new recipe for Slow Cooker Lasagna from Ricardo. Unlike most slow cooker recipes I’ve used in the past, it only needs to cook for 4 hours which makes it perfect for a busy day. I can get Evan off to school, exercise and still have time to get dinner into the crockpot and ready in time for supper at 6. Perfect.
Since I made very few changes to the recipe, I am linking to it instead of rewriting it. I’ll note the changes I made below.
I used a large oval crockpot. I wanted to cut the calories a teeny bit in my lasagna so I cooked and drained my Italian sausage before mixing it with the vegetables. Next time I would add the veggies in with the sausage to soften them a tiny bit before I add it to the crockpot. I also used light ricotta cheese and a bit less mozzarella on top.
As you are layering your ingredients, remember that you can break the lasagna noodles as much as you need to for them to fit. You will never realize it in the final product.
After 4 hours on low, you have ooey gooey lasagna and your house smells fantastic. Plus it makes a ton so I served it for dinner, froze 2 containers of lasagna and had leftovers for lunch tomorrow.