Another crockpot special to feed the work crew during the kitchen remodel! I mooshed a several different Crockpot Lasagna recipes together to come up with this.
I would make this crock pot lasagna again – but flavor it up a little bit. Normally we don’t do spicy, but this was a little bland for us. Since I did not have a stove, I used ground beef that I browned before freezing and added dried onion flakes and minced garlic from a jar. I think this would be better with a small/medium onion chopped and sauted with about twice the garlic I used. It probably would also benefit from using a more flavorful jarred sauce so feel free to use your favorite instead of the plain. Or add a teaspoon of Italian seasoning. Remember to keep the meat and sauce layer thin enough to sort of see the noodles beneath and add just a taste of meat on each layer. My tendency is to pile it on and I always run out before I get to the last layer :-) The amount of spaghetti sauce could vary from 24 ounce size to 28 ounces so use the full container. The extra bit of water helps soften the noodles and they very nicely absorbed the full amount of moisture, without being dry or mushy. Because the guys weren’t ready to quit right at four hours, I set the crockpot on warm for an hour or more to hold it with no problem. A good basic recipe.
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