Lasagna is not a dish I make often. It takes a lot of time to boil the noodles and cool them and then assemble everything. Then on top of that you have to bake it and keep an eye on the oven. I’ve had “Spasagna” at restaurants before (yummy!) but I guess the idea just never occurred to me to make it at home…until now anyway! If you’ve never had “Spasagna” it’s really just lasagna made with spaghetti noodles. Well, I must have had a burst of energy or just a crazy idea, but I made it the old fashioned way by boiling the noodles and assembling it pretty much like you would a regular lasagna. About half way through the thought occurred to me that I really should have been making this in the crockpot! Alas… Crockpot Spaghetti Lasagna was born!
This is a meal that will truly feed a crowd! Or at the least a few hungry teenagers. Layers of cheese and pasta and sauce topped by yet again more cheese. What could be better?!? I kept this vegetarian because I have this weird thing about not liking any meat in my lasagna. I have no idea why. I don’t like lettuce in my tacos either but I guess that’s a whole ‘nother story. But since I’m the cook I guess I get to have it my way! And I didn’t not hear anyone complain. In fact not a word was ever mentioned about the lack of meat. But if you want meat…add it! It’s all good!
This was so fast to put together. I didn’t time it but it couldn’t have taken me 10 minutes. I’m only admitting this to you guys though..I’m hoping my family will think I worked all day on making them this wonderful meal :). Crockpot pasta can be tricky because it can get watery (mushy), but the key here is letting it sit for a good 30 minutes at least or maybe even longer before you cut into it. I probably let it sit closer to an hour because we got busy doing other stuff and it was easy to cut into perfect lasagna squares. No mush!
- 1 pound uncooked spaghetti noodles
- 2-3 eggs
- 1 tablespoon water
- 1½ cups fresh grated Parmesan cheese
- 15 oz container ricotta cheese
- 24 oz jar spaghetti sauce
- 8 oz Alfredo sauce
- 3-4 oz pesto sauce
- 1 cup shredded Italian cheese blend
- Spray crock with nonstick spray
- Beat together eggs and water and set aside
- Spread about ⅓ of the jar of spaghetti sauce in bottom of crock
- Layer with one third of the uncooked spaghetti noodles, broken as needed to fit all across the bottom in a layer
- Pour ⅓ of the egg mixture evenly over the noodles
- Sprinkle with ½ cup Parmesan cheese
- Carefully spread ½ of the container of ricotta over this and then top with Alfredo sauce
- Repeat the noodle, egg, Parmesan, ricotta layers then top with pesto
- Repeat with just the noodle, egg, Parmesan and then top with remaining ⅔ spaghetti sauce
- Top it all off with the shredded Italian cheese
- Cover and cook on high for around 3 hours or on low for 5-6 hours
- Let sit for 30 minutes or more and then slice and serve