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Ok, maybe some of you have already done this but here's my take:
All of my pans are scattered at various households on the mountain, so I had no pan in which to cook my lasagna, and the icy-bad roads made it impossible to collect even one.
So I wondered about doing it in the crockpot. Well, it worked great!
I usually make my own sauce but used:
* prepared sauce (2 1/2 jars- I like mine saucy and I needed extra liquid as i do not cook noodles first)
*to which I added some diced all natural chicken Italian sausage with red and green peppers (two links - this stuff was great and wish i didn't toss the package so I could tell you the brand);
*cheese mixture (composed of a pint of ricotta mixed with parsley, minced garlic, mozzarella, two eggs and parmesan)
*and uncooked noodles.
Into crockpot:
First, some sauce, then noodles broken up to fit a layer's worth (you can overlap), then cheese mix, more sauce, noodles, cheese mix and so on. I think i got four layers total. Topped final noodles with sauce only, leaving 1 inch space at top.
Set on low at night and woke up to nice lasagna all ready except for the cheese on top.
I sliced off a hunk, added some moz., nuked it (you may want to use a toaster oven if you like the moz more golden) and it was delish!
Very tender, held together well.
Who knew! :D
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