|Two crocks filled with lasagna!|
I recently got a new recipe off of Pinterest for crock pot lasagna. (Unfortunately, there wasn't a link--just a recipe on what looks like a cell phone face, so I can't give credit.)
Anyway, I made up two large crock pot inserts of the tasty recipe given below--and stuck them both in the refrigerator to cook (1) on Sunday while we were at church; and (2) for my "Crock Pot Wednesday" lunch that I make for my kids and teachers at our house on our "cottage class" teaching day (Wednesdays).
First, the good news. This recipe was super easy. My teenage assistant and I whipped two crocks full in fifteen minutes (with precooked ground beef from my freezer). It feels easier than regular lasagna (even though I do not precook the noodles in either recipe). I think it was just a mental thing though--I felt like it didn't matter if it was neatly layered in the crock pot whereas when I make them in pans for the freezer, it feels more structured and time consuming. (Again, it was probably all in my head!)
I love assembling crock pot entrees, sticking the crocks in my fridge and having them ready to use in the next few days. It is similar to freezer cooking except it is in the fridge and ready to turn on the slow cooker and go.