I made this recipe tonight and my family really liked it. I cannot say that there is a big difference between the oven lasagna I make and the one in the slow cooker because it was very similar. As far as convenience I feel that if you want to prep the recipe in the morning and not have to worry about it then it will be worth the effort, otherwise you can just use the traditional oven method since the result will be similar. Some changes I made to the recipe were I used ricotta cheese instead of cottage cheese. I also added two eggs to the cheese mixture. I also substituted the sauce with traditional marina sauce and seasoned the meat with salt, pepper, oregano, minced garlic and onion. Finally I added mozzarella cheese to the top of the lasagna the last 30 minutes in the slow cooker. Totally cook time was 5 hours on low. Make sure you break the noodles to fit in the slow cooker and you double the noodles each layer and they are covered entirely so they will cook well.
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I made this recipe tonight and my family really liked it. I cannot say that there is a big...