Wednesday, April 2, 2014

"Crackpot" Lasagna?

So I was a perusing a magazine the other day and a recipe title caught my eye, "Crackpot Lasagna"---what? really? double take and I realized it was Crockpot Lasagna. Okay, once again I am thinking....what? lasagna in a crockpot just sounds WRONG. Well, I like a challenge and I decided I would just make this ridiculous dish and show them what a bad idea this is. Funny thing, as it turns out, it really was pretty darn good! Who knew? Obviously not me.

On the nights I go to yoga I'm always looking for something I start before I leave and is ready when I come home and this fits the bill.

Here's the dish I made--it is meatless but I'm sure browned ground beef or sausage would work well, too.

I have decided to title mine Crackpot Lasagna because basically that cracks me up.

1 jar Classico Tomato and Basil Spaghetti Sauce
12 no-boil lasagna noodles
1 container part-skim ricotta cheese
Half a bag fresh spinach chopped
2 egg whites
2 cloves garlic, minced
red pepper flakes 1/2 t ( used more)
1/4 cup grated Parmesan

1.  Coat slow cooker with cooking spray. Mix ricotta, spinach, egg whites, garlic, and red pepper in medium bowl.

2.  Spread 1/2 cup pasta sauce in slow cooker. Lay 4 noodles over sauce breaking them to fit and cover with 1/3 ricotta mixture and 1 cup pasta sauce. Repeat. Top with a final layer of noodles, ricotta and the remaining sauce. Sprinkle with Parmesan.

3.  Cover and cook on low 4 hours. Let cool 25 minutes--will cut easier.

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