It’s the time of year to pick your garden basil and make pesto, and then use it in this easy and delicious-sounding Slow Cooker Pesto Mushroom Lasagna from 365 Days of Slow Cooking!
|(Photos from 365 Days of Slow Cooking)|
(For Friday Favorites we feature past recipes you might have missed and Slow Cooker Pesto Mushroom Lasagna from 365 Days of Slow Cooking sounds like a tasty way to welcome the arrival of fall!)
It’s the time of year to be making homemade pesto, and I look forward to doing that every fall. Then I store the pesto in my freezer and think of creative ways to use it, and I love the sound of this easy recipe for Slow Cooker Pesto Mushroom Lasagna from my friend Karen at 365 Days of Slow Cooking. Lasagna really is the perfect dish to make in this new crock-pot that’s shaped like a casserole dish, but of course you can make this in any large 6-Quart Slow Cooker or a Ninja Cooker.
One great thing about making lasagna in the slow cooker is that you can start dinner mid-afternoon and have a delicious casserole about 3 hours later, with no need to watch the oven. And if you’re using theCrock-Pot Casserole Crock Slow Cooker you can put the dish in the oven right before dinner if you want to brown the top. Lasagna is always great for cold-weather comfort food, but this tasty lasagna with pesto sounds easier than most!
Ingredients for this CrockPot Recipe:
- mushrooms, chopped
- basil pesto
- cottage cheese
- pasta sauce (homemade or from a jar)
- grated Parmesan cheese
- grated Mozzarella cheese