Slow Cooker Lasagna
At first, I was disappointed. Before refrigerating, the lasagna tasted overcooked and impossibly salty. However, after standing in the fridge for a couple of hours, it really improved; the saltiness became tolerable and the flavors started to shine through. Now after two days in the fridge it's even better, but it's not amazing. It's overcooked--the ricotta and other cheeses are too rubbery but the flavors are all there, at least and it does taste pretty good.
I cooked it for 4 hrs on low. Then it was kept warm for about 5 hours while I wasn't home. Wondering if that caused it to be overcooked or if 4 hours on low is too much. It was burned around the edges pretty significantly, and I'm thinking the keep-warm feature couldn't have caused that. Next time, I'll try to check on it periodically.
One very good thing though is that the noodles turned out at perfect consistency. You *do not* have to use no-boil noodles. I used regular, whole wheat noodles and they came out perfectly.
As others have noted, forego adding any salt. I think it's the can of tomato paste that risks making this lasagna way too salty. I didn't add any salt--and in fact I made my own tomato sauce from scratch and didn't add any salt to it, but I think it's the tomato paste that really did it with the salti-ness.
Overall, because it's so much easier to make than oven lasagna, I would make this again. 3.5 stars.
1 user found this review helpful
Mar. 5, 2013