I am well aware that the instant pot for many people has replaced the slow cooker, but not for me. Since we all have been spending more time at, I thought I’d take the time to reacquaint you with your slow cookers. So are you using it?
I’ll be honest, my slow cooker had been getting little to know attention before the stay at home order was put in place, but now that I’m literally juggling 50 balls at once, I realized how remiss I have been in overlooking the value my slow cooker adds to my life mainly due to all the time it saves me. So here I am, inspiring you to dust yours off and slow cook with me.
To commemorate our reacquaintance, I’m bringing back my very first slow-cooker meal: slow-cooker lasagna. And y’all, if I could I would shout it from the mountaintop just how doggone good this stuff is, but seeing as how we’re all quarantined and not to mention the little fact that I’m afraid of heights, I guess blogging about it will have to suffice.
I first came across the recipe for this dish on FB. It looked delicious, and I love lasagna (even the frozen kind), so I thought I’d give a shot. Since then, I’ve tweaked the recipe to make my own, and I’m loving the outcome.
Everyone in my family loves, down to the littlest Barrett babe. Served with fresh greens and garlic toast, it beats ordering out, and the bonus is you get to have leftovers for the week, and if you do make it, be sure to let me know how it went over for you and your crew. I can’t imagine them not loving it!