Soon after I was married in 1999, my mom gave me a recipe for lasagna that involved no boiling of the noodles. I’ve made it that way for the past almost 17 years.
I can’t believe I haven’t shared the recipe for my lasagna before. It takes a while to prepare it but it’s worth the preparation.
I used my casserole crockpot for this recipe. You could use an oval one but may need to break up the lasagna noodles.
All of my measurements for the layering of the lasagna are estimations because I typically don’t measure how much of each ingredient I use on each layer.
Stars of the recipe:
- 1 lb. ground beef or sausage, browned and drained
- 1 to 2 Tbsp. Italian seasoning
- 1 (16 oz.) container of ricotta cheese or small curd cottage cheese (I suggest using ricotta cheese.)
- 2 eggs, beaten
- 1 jar of your favorite spaghetti sauce or 2 c. homemade spaghetti sauce
- 2 1/2 c. shredded Italian cheese
- 1 box of lasagna noodles
- Combine the ricotta cheese or small curd cottage cheese with the eggs in a mixing bowl.
- Spray your crockpot with cooking spray.
- Spread 1/4 c. of the spaghetti sauce on the bottom of the crockpot.
- Place lasagna noodles over the spaghetti sauce.
- Then layer in this order:
- 1/3 c. of the ricotta cheese mixture
- 1/3 c. of ground beef or sausage
- 1/3 c. Italian cheese
- 1/3 c. sauce
- noodles (I use 3 on each of my layers.)
- Continue layering the noodles, ricotta cheese mixture, ground beef or sausage, Italian cheese, and sauce. (I had 4 total layers.) When you get to the last layer, save a little of the ricotta cheese mixture.
- One the last layer, place noodles, the rest of the ricotta cheese mixture, and the rest of the Italian cheese. Sprinkle Italian seasoning over the cheese.
- Cook on low for 3 to 4 hours or until the noodles are cooked.