Just the name “Slow Cooker Pesto Lasagna” translates (in my world) to “easy, delicious and quick after a long day.” This is homemade cheesy goodness with almost no work. Just dump the ingredients in layers and press a button. I can’t wait for you to try this because it a delicious oven-less lasagna.
Slow Cooker Technique Tip: If you must open the slow cooker (but please try not to), add 15 minutes to the cooking time. It takes about that length time to reheat and re-add the steam that escaped.
YOUR DASH OF GRATITUDE:
- 1 box uncooked lasagana noodles broken into big pieces
- 2 jars favorite tomato sauce
- 1 cup pesto store bought or recipe below
- 16 oz ricotta chesse
- 8 oz shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- cooking spray to spray slow cooker
First, liberally spray the inside of the slow cooker with cooking spray. Next, mix the pesto and ricotta cheese until well combined.
Now pour the tomato sauce to cover the bottom of the slow cooker (approximately 1/2 cup).
Next, top with enough broken lasagna noodles to cover the sauce.
Add 1/3 of the pesto and ricotta cheese mixture onto the noodles. There is no need to spread the mixture out with a spatula; it will do this naturally while it cooks.
Now add a handful of mozzarella and 1/4 of Parmesan cheese on top.
Repeat the above process 3 more times (tomato sauce, noodles, pesto and ricotta cheese mixture, mozzarella, and Parmesan cheese).
Now put the lid on. Cook on low for 5 hours or high for 3 hours.
When done, let it sit at room temperature for 20 to 30 minutes so the lasagna holds together when served.
Here is my "Easy Being Green Pesto" recipe that is so simply easy and fast.
Enjoy this easy recipe! Any questions please comment below. I am excited to help!
ANY QUESTIONS OR COMMENTS? COMMENT BELOW 🙂
With a grateful heart and an amazing tummy – Jay