Slow cookers create delicious and warm meals for the winter months. Growing up, as soon as December rolled around my mother would break out the slow cooker. By the time I got home from school, the house would be filled with the smell of whatever amazing meal had been stewing all day. Convenient and delicious, I never realized how many different kinds of meals could be created with just a slow cooker until Judith Finlayson’s 175 Essential Slow Cooker Classics. We’re sharing a few of these perfect recipes with you throughout the month to help you celebrate the season with something yummy and warm for the whole family. This delicious lasagna is very easy to make. I like to serve it with steamed spinach sprinkled with toasted sesame seeds or a tossed green salad topped with sliced avocado. Make ahead This dish can be partially prepared before it is cooked. Complete Steps 1 and 2. Cover and refrigerate overnight. The next morning, continue with the recipe. Serves 6 to 8 Works best in a large (minimum 5 quart) oval slow cooker Greased slow cooker stoneware INGREDIENTS 12 brown rice lasagna noodles (see Tips) 1 tbsp olive oil 4 cups tomato sauce 2 cups ricotta cheese 3 medium sweet potatoes, peeled and thinly sliced 1 tbsp dried Italian seasoning 2 cups shredded lower-fat mozzarella cheese 1⁄4 cup freshly grated Parmesan cheese DIRECTIONS Cook lasagna noodles in a pot of boiling salted water, until slightly undercooked, or according to package instructions, undercooking by 2 minutes. Drain, toss with oil and set aside. Spread 1 cup (250 mL) of the tomato sauce over bottom of prepared slow cooker stoneware. Cover with 3 noodles. Spread with one-third each of the ricotta, sweet potatoes and dried Italian seasoning and one-quarter of the tomato sauce and mozzarella. Repeat twice. Cover with final layer of noodles. Pour remaining sauce over top. Sprinkle with remaining mozzarella and the Parmesan cheese. Cover and cook on Low for 6 hours or on High for 3 hours, until sweet potatoes are tender and mixture is hot and bubbly. Tip I’ve used brown rice noodles in this pasta because they are a gluten-free alternative. If you prefer, substitute whole wheat lasagna noodles, which are higher in fiber, or oven-ready noodles for convenience. If using oven-ready noodles, skip Step 1. Courtesy of 175 Essential Slow Cooker Recipes by Judith Finlayson © 2015 www.robertrose.ca Reprinted with publisher permission. Available where books are sold. Image credit: Colin Erricson & Mark T. Shapiro For more delicious recipes check out our Food & Drink section. Start a Conversation Cancel a Conversation Connect with Enter your WordPress.com blog URL http://.wordpress.com Proceed Your email address will not be published.CommentName* Email* Website Notify me of follow-up comments by email. Notify me of new posts by email.