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8 servings, 1/8 recipe (257 g) each
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Prepare recipe using your favourite pasta sauce flavour, such as roasted garlic or tomato-and-basil.
If your slow cooker has a removable liner, layer ingredients in liner as directed. Refrigerate overnight. Place liner in slow cooker the next day and cook as directed.
Recipe was successfully tested in 4-, 5- and 6-L slow cookers. For best results, do not cook on the HIGH heat setting.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I agree with a previous reviewer that this is a great base recipe. I added quite a bit...a can of mushrooms, oregano, salt, pepper, garlic powder. I wanted more of a lasagne casserole instead of a more traditional lasagne, so once it was done cooking I just stirred everything up (I broke the lasagne into bite sized pieces when I was layering). The only thing I found when doing it this way was that I needed more noodles. It really is a great recipe to build on. I will definitely be making this one again.
During the skillet-cooking step I added some diced garlic, shredded zucchini and carrots, and sliced mushrooms, and I used a slightly larger jar of pasta sauce than was called for (and a little less water, to balance the liquids). The end product was very tasty but there was one big disappointment: the noodles in the middle were so overcooked/oversoaked they were soggy. I'm not sure if this is something that can be corrected by using less water, for example, or substituting whole-wheat noodles (which perhaps don't get quite as soft as white noodles), but I may experiment with that because if the noodles hadn't been soggy, it would have been the perfect lasagna.