Lasagna in a slow stove tastes nearly like it appears – incredible. You will certainly enjoy to learn this tasty recipe is actually quite easy to make.

This straightforward dish is packed with cheese, sauces, noodles as well as kale. Kale includes tons of nutrients as well as doesn’t taste fifty percent negative when it’s cooked [1] And also it is surrounded among these other delicious flavors so you possibly will not even see it! If you have actually been wanting to find out a brand-new recipe for a crockpot, this is the perfect one.



      • Ingredients
      • Preparation
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  • 2 24-Ounce Containers of Italian tomato sauce
  • 9 thick lasagna noodles. The ones with curly edges functions best
  • 24 ounces of home cheese or part-skim ricotta cheese
  • 2 mugs of shredded mozzarella cheese
  • Parmesan Cheese
  • Fresh parsley
  • Organic Kale


  1. Make sure you layer the crockpot with nonstick cooking spray. This will make your life a lot easier later on. Spread 1/2 cup tomato sauce to the base of the crockpot to avoid the noodles from sticking.
  2. You will certainly want to break the noodles up so that they fit and mainly cover all-time low. Do not fret if they don’t fit flawlessly, it’s fine. Cover with 1/3 of the ricotta cheese, sauce, kale, and also finish with even more noodles. Repeat this 2 more times so that you have a total of three layers. End it with a layer of noodles on top as well as cover with sauce and some even more shredded cheese.
  3. Cover as well as cook above for 3 hrs. Or if you decide to do so, on low for 5-6 hrs. Transform the slow cooker off and allow the pasta rest for a minimum of a hr. This will also allow the lasagna to absorb the wetness. If you miss this action it will certainly be much more like a soup compared to pasta. You could either scoop pieces out of the crockpot, or reduce it was a blade depending on for how long you let is sit.

That’s all there is to it. Enjoy!

Thanks to Squeeze of Yum for the recipe!