I love lasagna – it is one of my all time favorite dishes! This lasagna variation is hardly gourmet and I can barely call it homemade, but it was easy and delicious! I realized I had some ricotta cheese and a block of mozzarella that were almost passed their sell by date and I knew it was time to make something yummy! I dug through the pantry and found a box of lasagna noodles and a jar of spaghetti sauce. The recipe calls for two jars of sauce, but I had some leftover spaghetti sauce with ground beef in it, so I used it along with the jar of sauce. I threw this dish together in a matter of minutes – really! I cranked the crockpot to high and by the time we got home from church we had a delicious Sunday lunch to enjoy! I love days like that, don’t you?
This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Christine and Kath over at Garden Eats.
Easy Crockpot Lasagna Roll Ups
1 box lasagna noodles
15 oz container ricotta cheese
1 16 ounce block of mozzarella cheese, grated
⅓ cup parmesan cheese
2 jars of spaghetti sauce
Cook the lasagna noodles, al dente. I prefer my noodles to be firm. The noodles will cook a bit more in the crockpot. Drain and set aside.
Mix together ricotta cheese, eggs, half the shredded cheese, parmesan and 1/2 tsp. Italian seasoning.
Pour one jar of spaghetti sauce in the slow cooker and turn on.
Lay the cooked lasagna noodles on a cutting board a couple at a time. Plop about 2 tablespoons of the ricotta mixture at one end of the noodle and carefully roll up. Place the lasagna rolls in the sauce in the slow cooker vertically. Continue until the slow cooker is full, just a single layer. Don’t double stack the roll ups. The roll ups will expand a bit. I was able to use the entire box of noodles. Pour the second jar of sauce over the top of the roll ups and shake on some additional Italian seasoning. Top with the rest of the shredded cheese. Cook on low for 4-6 hours or on high for about 2 1/2 to 3 hours.
Serve with salad and bread.
I found this recipe on The Gunny Sack, and just made a few minor changes