I LOVE lasagna. But I HATE how complicated it is! I’m not one to spend a long time cooking a meal, so I never make lasagna!
I hope Marshall was being honest when he said he LOVED it, because this will definitely be one of my go-to Sunday meals! We ate it for dinner Sunday, but we have plenty for leftovers to warm up this week. Or, you could feed an army. Your choice.
Follow the recipe below for a vegetarian lasagna!
For a typical lasagna with ground beef, cook the meat first. Drain, then add to the list of ingredients!
You Will Need
1 box lasagna noodles
2 cans of pasta sauce (your choice)
1-1lb bag of shredded mozzarella cheese
1-16 oz container of cottage cheese
Spinach and Mushrooms
Here’s What You Do
Start by chopping up the spinach and mushrooms.
Starting and ending with sauce, layer ingredients as follows until the crock pot is full, or you run out of ingredients.
- (Uncooked) Noodles
- Cottage Cheese
- Mozzarella Cheese
Repeat! Repeat! Repeat!
At the top, make sure the noodles are topped with sauce!
Cook on low for 5 hours.
So I prepared this around lunch time, so that it was ready right when we got home from church. We have enough to have lasagna again one night this week, at the glorious five minute wait of the microwave.
And there you have it! Easiest lasagna ever! This really took… about 15 minutes to prepare. And we came home from church, and didn’t have to cook!
Give it a try – let me know how it goes in the comments below!