This dish has become a favorite of mine, so much that I asked if I could not only have the recipe but share it with you as well. It’s so easy to make and it’s so delicious. Now, there might be some purest out there that are balking at the idea of lasagna in a crockpot AND breaking the noodles. BUT, sometimes you just don’t have the time and this is a perfect solution. Using the meatballs is GENIUS because you don’t have to cook up the ground beef. It saves you a very annoying and time-consuming step when you are trying to do probably 18 other things. You could probably layer the meatballs in, but the person that shared the recipe with me is a vegetarian and she puts them on the top layer on the outer edge so she can still eat the lasagna and everyone else can have meat. I guarantee you try this once and it will become your go-to meal on a busy day!
Ingredients
2 jars spaghetti sauce
1 box lasagna noodles
15 ounces Ricotta cheese
2 cups Mozzarella cheese
Grated Parmesan cheese
¼ cup water
Precooked meatballs, like Rosina’s
Instructions
You’re going to layer the ingredients and then the meatball will go along the outside of the crockpot on the top layer. Start by putting a little sauce on the bottom and then layer in the following order,
Noodle, broken up into 3-5 pieces
Ricotta, 4-5 tbsp
Mozzarella
Sprinkle of Parmesan
Sauce
A touch of water
Noodle, broken up into 3-5 pieces
Repeat to make three layers
On the last layer of noodle place the meatballs around the edge of the crockpot. Cover the meatballs and noodles with sauce and then top with cheese.
Cook on low for 5 hours in the crockpot. Turn off, take lid off and let sit for 10 minutes before serving.