Have you ever made lasagna in your slow cooker? Up until the last few months, I was completely skeptical about the idea. I get a lot of use out of my slow cooker, especially on busy weekdays, but for pasta? I wasn’t so sure.
Now, I’m a convert. The slow cooker makes the process really simple: no boiling noodles, and no need to worry about making neat layers. It’s especially nice during the summer, since there’s no need to turn on the oven.
Before assembling this slow cooker lasagna, you will need to first cook some veggies (summery favorites like zucchini, eggplant, corn and tomatoes) in a skillet to cook off some of the liquid and keep your lasagna from being watery. Then you’ll spread a thin layer of sauce in the bottom of the slow cooker and top with several uncooked lasagna noodles, breaking them as needed to fit. I like to overlap the edges just a bit, but there’s no need to be perfect and fill every little crevice with a noodle.
The rest is easy: layers of veggies, sauce, noodles and cheese, just like a normal lasagna. The final layer includes a bit of panko breadcrumbs, which will help make the top slightly crunchy.
I recommend checking the lasagna at the 3 1/2 hour mark, to see if the pasta is tender. Don’t overcook the noodles—no one likes mushy lasagna!
This post was originally published on August 4, 2014.
Make sure you use regular uncooked lasagna noodles. Do not use the no-boil kind. For the canned tomato sauce, I used around 1 (15 ounce) can and 1 (8 ounce) can to get this amount. It is possible to find vegetarian parmesan cheese in the US (such as the Whole Foods 365 brand or Organic Valley). Outside the US, look for vegetarian hard cheese to use instead.
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