I give 5 stars for the amazing idea of using a crockpot. The 1st time I made it I followed the recipe [other than subst. sweet italian sausage] as written & didn't like the consistency of the noodles, but the kids liked it so I kept my mouth shut! 2nd time I followed other reviewers suggestions & my own the night before: in scant olive oil sauteed onions, garlic, about 6 big leaves fresh basil, small handful of Italian Seasoning, 1-2 lbs. bulk sweet italian sausage- chopping sausage into large chunks while cooking rather than crumbling, & 1 lb. hamburger, deglazed w/some Vermouth, mixed all with 1 Newman's jar sauce & the remainder of about 1 C. Vermouth. I had a quart of normal ricotta& used normal [not precooked] lazagna noodles. Lined the crockpot [Reynolds Slow Cooker Liners], started with about 1 C. 2nd jar of Newman's undoctored sauce in bottom, layer of noodles, layer of ricotta, layer my doctored meat/sauce mixture, layer fresh mozzerella, all the way to the top, then poured all the leftover sauce. I ended up using 3/4 of the quart of ricotta & 3/4 of a pound of mozzerella altogether. Left in refrigerator overnight, next day cooked 3 hours on high, then took to a party, put on low about 1 1/2 hour due to circumstances- I was afraid it would overcook; however, it came out perfect- a big hit.
Was this review helpful?
10 users found this review helpful
I give 5 stars for the amazing idea of using a crockpot. The 1st time I made it I followed the...