Crock Pot recipes are perfect for family meals. Today I’m sharing a Slow Cooker Lasagna Rolls recipe.
Warm comfort foods and slow cooker recipes are in everyone’s minds when the cooler weather comes around. With the kids back in school we are back on a schedule and eating family meals at home. With the schedule in place, I’ve gotten better about planning out some meals for the week. I like to try to include a slow cooker recipe as often as I can. During the month of October, I’ve joined forces with three other bloggers to celebrate Crocktober! We will be sharing some of our Crock-Pot recipes and we want you to add your Crock-Pot recipes to the link party. I’m starting off the month by sharing a recipe for Slow Cooker Lasagna Rolls.
To make the slow cooker lasagna rolls, cook 12-13 lasagna noodles, depending on what size your Crock-Pot is. Mix together ricotta cheese, eggs, shredded cheese and parmesan. Pour one jar of spaghetti sauce in the slow cooker. Lay the lasagna noodles on a cutting board a couple at a time. Spread 2 ½ to 3 tablespoons of the ricotta mixture over the noodles. Sprinkle with Italian seasoning. I used an Italian seasoning grinder and it added a great flavor!
Roll up the lasagna noodles and carefully cut them in half. Place the lasagna rolls in the sauce in the slow cooker. Continue until the slow cooker is full. Top with 1 cup shredded cheese. Cook on low for 4-6 hours. Most of the sauce is soaked up while cooking so serve with more spaghetti sauce.
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