By: Brian Varbel
This is one of the best recipes I've ever made and we cook something new at least once or twice a week.
I always read the reviews for handy tips. I drained all the juice out of the diced tomatoes and the lasagna came out perfect. Additionally, I doubled the garlic, added a teaspoon each of basil, oregano, and Italian seasoning to the sauce.
I had bought 2 - 16 oz boxes of Lasagna Noodles, but I suspect even 1 - 12 oz box would be enough for this recipe...I wasn't sure how many noodles came in a box.
I was skeptical that the noodles would get cooked in such a short time in the slow cooker. I cooked it on 4 hours low and for good measure cooked it another hour on high...other similar recipes with uncooked lasagna noodle layers in a slow cooker asked for 6 hours on low. I cooked it a little longer per some of the reviews on this recipe as well. Needless to say, it was a non-issue and it was perfectly cooked.
I would highly recommend this recipe to everyone. It is delicious. You don't miss the meat at all, though I bet it would be good with a pound of spicy sausage or ground beef in the sauce layers. Since we are vegetarian, I might try adding chopped artichoke hearts to the vegetable ricotta mixture.
Great recipe, easy to put together, highly recommend! Thanks!