Lasagna in a slow cooker tastes just about as good as it sounds - amazing. You will be happy to learn this delicious recipe is actually quite easy to make.

This simple recipe is packed with cheese, sauces, noodles and kale. Kale contains tons of nutrients and doesn't taste half bad when it's cooked [1]. Not to mention it is surrounded by all of these other delicious flavors so you probably won't even notice it! If you have been looking to learn a new recipe for a crockpot, this is the perfect one.

Ingredients

2 24-Ounce Jars of Italian tomato sauce

9 thick lasagna noodles. The ones with wavy edges works best

24 ounces of cottage cheese or part-skim ricotta cheese

2 cups of shredded mozzarella cheese

Parmesan Cheese

Fresh parsley

Organic Kale

Preparation

Make sure you coat the crockpot with nonstick cooking spray. This will make your life much easier later on. Spread 1/2 cup tomato sauce to the bottom of the crockpot to prevent the noodles from sticking. You will want to break the noodles up so that they fit and mostly cover the bottom. Do not worry if they don't fit perfectly, it's fine. Cover with 1/3 of the ricotta cheese, sauce, kale, and end with more noodles. Repeat this two more times so that you have a total of three layers. End it with a layer of noodles on top and cover with sauce and some more shredded cheese. Cover and cook on high for 3 hours. Or if you choose to do so, on low for 5-6 hours. Turn the slow cooker off and let the lasagna sit for at least an hour. This will also allow the lasagna to soak up the moisture. If you skip this step it will be more like a soup than lasagna. You can either scoop pieces out of the crockpot, or cut it was a knife depending on how long you let is sit.

That's all there is to it. Enjoy!

Thanks to Pinch of Yum for the recipe!