In my adventures of learning to cook differently (aka without an oven or grill) I have been making lots of crock pot recipes. This Betty Crocker's Slow Cooker Lasagna recipe I'd highly recommend!
Changes I would definitely make to Mrs. Crocker's recipe:
1) Add at least 1 extra large can of spaghetti sauce (about 24oz minimum) to the meat sauce. This will obviously be much more saucy at first than regular oven baked lasagna, but since it's in the crock pot for so long a LOT of the sauce soaks into the noodles and you're left with what tastes like hamburger helper.
2) Add some Italian Style (or regular) diced tomatoes too. Since so much of the sauce absorbs it is nice to have some tomato in your bite
3) I cooked my lasagna on high for 3 hours due to a time crunch, but I would recommend following the directions for cooking on low for 4-6 hours (if you can). The outside layer of my lasagna got too crispy with that high heat.
4) I added an egg to my ricotta & cheese mix out of habit... not sure if that was necessary though.
Tip: Serve at sunset with wine and a salad as a first course and you will feel spectacularly fancy and healthy... even when your salad is a caesar salad which has very few redeemable qualities. ;)
I also added some homemade garlic bread croutons in the attempt to use up a LOT of leftover rolls that were going to go bad soon. They were so delicious and SO EASY to make we have declared a rule in our house we will no longer buy "regular" croutons.
STEPS:
1) Cut rolls into bite sized pieces & put on a skillet
2) Drizzle olive oil
3) Sprinkle garlic salt, garlic powder, some onion powder and cayenne pepper if you're feeling frisky
4) Stir around so every side gets a little bit of everything
5) Cook for about 3 minutes (once the pan is hot) on Medium, flip and repeat
WARNING: This is embarrassingly easy and extremely delicious. Your life will be changed.
With love from Roseville,
Paige
Changes I would definitely make to Mrs. Crocker's recipe:
1) Add at least 1 extra large can of spaghetti sauce (about 24oz minimum) to the meat sauce. This will obviously be much more saucy at first than regular oven baked lasagna, but since it's in the crock pot for so long a LOT of the sauce soaks into the noodles and you're left with what tastes like hamburger helper.
2) Add some Italian Style (or regular) diced tomatoes too. Since so much of the sauce absorbs it is nice to have some tomato in your bite
3) I cooked my lasagna on high for 3 hours due to a time crunch, but I would recommend following the directions for cooking on low for 4-6 hours (if you can). The outside layer of my lasagna got too crispy with that high heat.
4) I added an egg to my ricotta & cheese mix out of habit... not sure if that was necessary though.
I also added some homemade garlic bread croutons in the attempt to use up a LOT of leftover rolls that were going to go bad soon. They were so delicious and SO EASY to make we have declared a rule in our house we will no longer buy "regular" croutons.
STEPS:
1) Cut rolls into bite sized pieces & put on a skillet
2) Drizzle olive oil
3) Sprinkle garlic salt, garlic powder, some onion powder and cayenne pepper if you're feeling frisky
4) Stir around so every side gets a little bit of everything
5) Cook for about 3 minutes (once the pan is hot) on Medium, flip and repeat
WARNING: This is embarrassingly easy and extremely delicious. Your life will be changed.
With love from Roseville,
Paige
