I love eating lasagna. I do not love making lasagna. For years, I’ve been outsourcing my family’s requests for this to my Italian grandmother, who loves to whip up a piping hot pan of bubbly, cheesy goodness. I enjoy everything about her lasagna except for the fact that it is kind of hard to make and very time-consuming. I am so glad that I came across this easier and more time efficient slow cooker version. It truly has been a life saver!
Unfortunately, a recent move has taken us away from Grandma’s homemade favorites and even though she graciously wrote her recipe down, I know better than to attempt it. Her lasagna is HERS, but I’m thinking lately that THIS lasagna might be MINE. When I made this recipe the other day, I paire dit with some crusty garlic bread and freshly tossed garden salad complete with Italian dressing. It was a real hit!
Recipe courtesy of Betty Crocker.
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Quick Tip: The recipe calls for cooking on Low 4 to 6 hours, but the full 6 hours of cooking time is best.
