I haven't had the combination of time and energy to cook in ages. I just started a VERY short contract job and also teaching this year's Celebrant class. So today was my last chance, for a while to experiment in the kitchen.
I had seen some recipes online for lasagna cooked in a slow cooker. The proposed advantages being fewer pots needed and a long, slow, hands-off cooking time. I figured I'd give it a shot.
It is by no means my grandmother's lasagna. I cut a lot of corners, used sauce from a jar, didn't have some of the ingredients (tomato paste, oregano) I would have like to include. But, it is tasty.
What stands out the most is the consistency of the noodles. Because they go into the slow cooker dry, rather than pre-boiled, the consistency is different. The noodles melt into the other ingredients more. It's not unpleasant, but it's not my favorite part of the dish either.
I am thinking of boiling the noodles next time and cutting the time in the slow cooker. That way I can skip using the oven, but still get the regular consistency of the pasta.
I'd almost consider skipping the noodles altogether, but there is something way to decadent about a big pot of melted cheese and meat sauce...
UPDATE:
Rosie approves.
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