Can i make a lasagne in a slow cooker?

http://www.food.com/recipe/crock-pot-lasagna-21706

Or you can try

http://m.bettycrocker.com/recipes/slow-cooker-lasa...

I just looked these up. Sounds like a great idea. I'm going to try these, thanks! Just before I am ready to serve the dish Ill heat the oven to about 350. Give the top of the dish a few fresh herbs and a drizzle of olive oil and heat in the oven for a few minutes. Good luck!

You can certainly do that and your Lasagna will be fine, but you can also make the Lasagna entirely in the slow-cooker if you have the time and all the ingredients. Here is one recipe.

Feed a crowd with this flavor-packed lasagna, which cooks to bubbling perfection in a slow cooker. If you’re lucky, you’ll have leftovers to enjoy for lunch the next day.

Slow Cooker Lasagna

Ingredients:

1 Tbs. olive oil

2 lb. Italian sausage, casings removed

2 jars (each 24 oz.) tomato sauce

2 cups water

1 lb. whole-milk ricotta cheese

2 Tbs. chopped fresh flat-leaf parsley

Kosher salt and freshly ground pepper, to taste

18 ruffle-edged lasagna noodles (not no-boil noodles)

1 1/2 lb. mozzarella cheese, grated

2 oz. Parmigiano-Reggiano cheese, finely grated

Thinly sliced fresh basil for garnish

Directions:

In the stovetop-safe insert of slow cooker over medium heat, warm the olive oil. Add the sausage and cook, breaking up any large chunks with a wooden spoon, until the meat is browned, 10 to 12 minutes. Add the tomato sauce and water and bring to a simmer. Transfer the sauce to a large bowl. If your slow-cooker insert is not removable, forget this recipe. If it is removeable and oven-safe, but not stove top safe, you can do this step in a regular pot.

In another bowl, stir together the ricotta, parsley, salt and pepper. Set aside.

Spread a thin layer of the sauce on the bottom of the slow-cooker insert. Cover the sauce with a single layer of uncooked lasagna noodles (about 3), breaking the noodles as needed to fit. Spread about 1/3 cup of the ricotta mixture over the noodles. Top with about 2 cups of the sauce, then sprinkle with about 1 cup of the mozzarella and 1/4 cup of the Parmigiano-Reggiano. Repeat the layering 4 more times, starting with the noodles.

Transfer the insert to the slow-cooker base, cover and cook on low according to the manufacturer’s instructions until the noodles are tender and cooked through, about 4 hours.

Position a rack in the center of an oven and preheat to broil. Make sure your slow-cooker insert is broiler proof. If not and it is oven proof, (most are now a days) preheat the oven to 400F degrees.

Transfer the slow-cooker insert to the oven and bake or broil until the cheese is bubbly and golden brown, 6 to 8 minutes. Let the lasagna rest for 20 minutes before serving. Garnish with basil and serve immediately. Serves 12.

Yes,you can cook the meat mix in a slow cooker!Will give really good results! But if it is ready,you don't have to keep it warm until you want to put it in the oven.

Yes definitely. You can also make the entire lasagne in the slow cooker, as long as you have enough moisture (so the sauces need to be a little more watery).

Yes, that will work. Slow cook the sauce/meat, then build the lasagna when you're ready.