Hi! I’m really excited to share this recipe with you guys because 1) it’s ridiculously easy and 2) it’s delicious! Have you ever tried crockpot lasagna? I must admit, I was skeptical. But my dear friend Cara passed along her recipe and it’s a total winner. The thing I love about this method is there are no extra pans to wash, it has tons of spinach in it for extra nutrition, and it includes pesto, one of my favorite Italian flavors. Oh, and it’s worth mentioning that my 9-year old can make this herself! There’s no measuring and no need for a stove, which makes it easy and safe for her to assemble without my help. For busy moms, I ask you, what’s better than that?
Crockpot Lasagna
Spread a thin layer of your favorite marinara on the bottom of the crockpot.
Lay uncooked lasagna noodles on top of the sauce. Break them to fit if necessary.
Spread several heaping spoonfuls of ricotta cheese on top of the noodles. It’s OK if it’s messy; just try to cover the noodles with a nice layer that’s not too thick.
Over the ricotta, spread 4-5 heaping tablespoons of your favorite jarred pesto. I use Aldi’s brand.
Next put a couple of large handfuls of baby spinach on top of the pesto and ricotta. It will look like a lot, but it will cook down.
Sprinkle some parmesan cheese on top of the spinach, then lay about 4 slices of provolone over that.
Now, repeat the layers: sauce, noodles, ricotta, pesto, spinach, Parmesan, and provolone.
End with one more layer of noodles, the remainder of the sauce, and more cheese.
Cook on high for about 3 1/2 hours. Turn off when it looks bubbly around the edges.
So there you have it! The easiest way to make lasagna ever, and you won’t believe the flavor. I hope you try it! Better yet, put your kids in charge of dinner.
Here are some other easy crockpot recipes you might like:
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