RECIPE: Slow Cooker Lasagna Pasta
I have always wanted to try a lasagna in a slow cooker. But I didn't have any lasagna noodles on hand. So instead I used just rotini noodles in layers, and they cooked up nicely in the sauce and moisture from the ricotta. This makes a ton of pasta, so be ready to either feed a mob, or have a lot of left overs.
I think next time I make this, I am going to add some cooked ground turkey too, in layers with the ricotta layers.
Slow Cooker Lasagna Pasta
18 oz. dried rotini pasta
2 15 oz. tubs ricotta cheese
1 10 oz. package of frozen chopped spinach, defrosted and squeezed dry
10 oz. cleaned and sliced Cremini mushrooms
2 Tbsp. chopped fresh parsley
2 Tbsp. chopped fresh basil
1 tsp. garlic powder
1/8 cup chopped onions
salt and fresh ground pepper
1 1/2 lb. shredded mozzarella
1/2 cup grated Parmesan cheese
1 25 oz. jar Bolognese tomato sauce
1/2 25 oz. jar 3 cheese tomato sauce
1 cup water
In a large bowl, mix the ricotta, chopped spinach, sliced mushrooms, garlic powder, salt and fresh ground pepper, parsley, and basil.
In another bowl mix the Parmesan cheese with the mozzarella.
In yet another bowl, mix the two tomato sauces with water. Set aside.
In a large slow cooker, ladle 1/2 cup sauce along the bottom of the slow cooker liner. Layer the raw noodles along the bottom, then spread half the ricotta mixture. Top with 1/3 of the sauce, then sprinkle 1/3 of the cheese mixture over the sauce. Repeat the noodles, ricotta, sauce and cheese. Top with remaining noodles, then remaining sauce, and the remaining cheese mixture.
Cook on low for 4 hours. Noodles should be fork tender. Let sit uncovered for 15 minutes, until liquid is absorbed. Serve warm.