Guest guest Posted February 8, 2006 Report Share Posted February 8, 2006 This is very easy and I find it much easier in the crock. Seems like the flavors blend better with the slow cooking. Slow Cooker Lasagna 8 uncooked lasagna noodles, broken in half or thirds 1/2 cup TVP granules reconstituted 1 teaspoon Italian seasoning 1 (28 ounce) jar pasta sauce 1/3 cup water 1 (4 ounce) can mushroom slices *1 (15 ounce) container ricotta, cottage or firm crumbled tofu * 2 cup mozzarella, shredded Place half the noodles in bottom of a greased slow cooker. Stir Italian seasoning and 3 tablespoons of pasta sauce with the reconstituted TVP and place 1/2 the TVP over noodles. Cover with 1/2 the sauce,1/2 the water, 1/2 the mushrooms, 1/2 the ricotta, 1/2 the mozzarella. Now repeat the layers. Cover and cook on high for 2 hours and then turn the temperature to low for another few hours. Sometimes pasta sauces vary so if the sauce isn't thick then you can cut the water down but AI find these directions work very well. *I always season the ricotta, cottage or tofu with garlic powder or a crushed garlic clove, some chopped fresh parsley or basil, little pepper or crushed red pepper flakes. Brings words and photos together (easily) with PhotoMail - it's free and works with Mail. Quote Link to comment Share on other sites More sharing options...
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