My son loves lasagna and we have several different recipes and several different ways to cook it. A crockpot is always my favorite choice.
Today I am sharing my vegetarian crockpot recipe. Keep in mind I choose the meals that are quick to put together – anything to save time. A crockpot is very important in our house. In fact we have four – there are times when all four are cooking at the some time.
For this recipe I use a 6 quart crockpot
A large container of Sorrento Ricotta Cheese
One pound of Kraft shredded mozzarella
One package of MorningStar Veggie Crumbles
One large jar of Prego Spaghetti Sauce
And a box of lasagna noodles
I don’t usually use oven ready lasagna noodles but in this case, I did. Even when I use regular lasagna noodles I do not boil them first. I honestly don’t taste a difference between the two – use whatever you wish.
Layer them in the crockpot. The noodles are too long for the sides of the crockpot so I just break them to fill in the gaps. The crockpot is much deeper than a lasagna pan so there are more layers. The result is a less wide but much taller meal. Finish the layers (approximately 4-5) off with sauce and mozzarella cheese.
Cook on low for 5-6 hours.