I am a summer girl through and through. The transition to fall is a rough one. Our temps drop by 30-40 degrees practically overnight, the wind picks up, the days get shorter and my back gets really angry. I have a crazy stiffness that sets in once the sun goes away. While fall & winter are not my favorite seasons I get super excited for warm drinks, baked goods, pumpkin everything, and I get to utilize my two crock-pots more than ever. I came across a wonderful recipe for Crock-Pot Lasagna on the blog Creating Through Life.
Crock-Pot Lasagna is basic, simple, and easily personalized to your tastes. I had tremendous success with this recipe. I would like to add that I used my large crock-pot (6 quart) and the lasagna was done in 3 1/2 hours-ish; another half hour would not have ruined it. Also, I used brown rice noodles and they held up well. This recipe called for a decent amount of cheese so I was hesitant to top it off with extra mozzarella, but I say go for it! It would have been even better with some melty cheese on top.
Crock-Pot Lasagna is a huge hit at our house!