Crockpot Lasagna


  • 6 Lasagna noodle sticks
  • 1 jar of tomato sauce or home made tomato sauce
  • 1 pound mushrooms
  • 3 cups, mix of Ricotta, parmesan and mozarella cheese
  • 1/2 tsp. minced garlic
  • 2 Tbps. olive oil
  • 2 tsps. chillie powder
  • salt to taste


Sauté minced garlic and mushrooms in a skillet with a dash of olive or canola oil. When the garlic starts to turn brown, add the mushrooms and continue to sauté.

Let the water evaporate off the mushrooms, then add the cooked or jar tomato sauce. Add chillie powder and salt.

Layer the crockpot with the sauce mixture, uncooked lasagna and cheese. Repeat this one or two more times. Top with mozarella cheese and drizzle olive oil to finish it. Close lid and let the lasagna cook until the pasta is done.

^ Please contact me for any of these ingredients or utensils.

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