Guys, I have a LOT of feelings about lasagna. Maybe not as many as Garfield though. Lasagna, along with mac ‘n cheese, scores high on my list of comfort food all stars. The melted, golden, bubbly cheese giving the layered noodles, creamy ricotta cheese and zesty tomato sauce a big ol’ hug. It’s a lovefest in a slow cooker. You can quote me on that.
Despite my immense love for lasagna, I never made it. Cooking for one is a tricky tightrope because I can’t stand wasting food and on the other hand, I really just don’t trust myself being alone with an entire lasagna. My lack of self-control is well documented on this blog. Case in point: Cookie Butter Bourbon Milkshake with Bacon Chocolate Sprinkles. It’s so good to be so bad. Lasagna + Snowzilla would have led to me sitting on my couch wearing my stretchiest pants while doing a swan dive into the lasagna. Not that a version of that happened last weekend or anything…
I’ll be honest, I was pretty skeptical of Snowzilla. I’ve survived blizzards before and dealing with a ridiculous amount of snow was pretty much a theme of my childhood. I didn’t really think I needed to pick up groceries until almost the weekend, when news reports started saying that the city could be essentially down for a week. I had enough groceries to last the weekend but past Monday? I would’ve had to get pretty creative with the pantry. Like, college creative. So I got the crazy idea to test out slow cooker lasagna.
This was my first time making lasagna because of my (lack of) self-control issues and my ever-annoying smoke detector putting a serious damper on using my oven. The last time I had a craving for lasagna was a couple of years ago. My apartment building hosted a holiday party for residents to mix and mingle and eat. I completely forgot about it, despite seeing the event posters in the laundry room and mail room for about a month, until I came home from a tiring day. Grabbing a plate, I perused the catering choices and was going to load up on cookies, I saw it: LASAGNA. {Insert Heart Eyes Emoji x 100}
I loaded up my plate with heavenly lasagna and proceeded to sit in the corner and consume an ungodly amount of lasagna while talking to virtually no one. #NoNewFriends
And then, punch drunk on lasagna, I snuck up another plate of lasagna to my apartment for the next day. I regret nothing.
Slow cooker lasagna is the bee’s knees if you’re planning to make a dish for 1 or 2 people. It’s ridiculously easy to make and the slow cooker does pretty much all the work while you watch Parks and Rec Season 7 on Netflix and cry when Ron and Leslie make up. Again, not that that happened or anything…
I’ve said too much.
- 2 jars, pasta sauce
- 1 package, no boil lasagna noodles
- 32 oz ricotta cheese
- 1 package shredded Mozzarella cheese
- 1 package shredded Parmesan cheese
- 1 container baby spinach
- Basil for garnish
- Liberally coat the inside of the crockpot with nonstick cooking spray.
- Line the bottom with an even layer of pasta sauce.
- Break the uncooked lasagna noodles as needed to fit in a single layer in the slow cooker.
- Top with ricotta, Mozzarella and Parmesan cheeses.
- Layer baby spinach and repeat the layers.
- The top two layers should be tomato sauce and Mozzarella and Parmesan cheeses.
- Bake on high for 3 hours.
- Garnish with fresh basil
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Sounds amazing! yum!!