Episode 38: Papa’s Lasagna


  • 2 carrots
  • 2 zuchhini
  • 1 large onion
  • 1 eggplant
  • 6-10 cloves of garlic
  • 2 large jars of “the most Italian-sounding spaghetti sauce you can find”
  • 1 package of lasagna noodles
  • 16 ounces ricotta cheese
  • 1 large package mozzarella cheese
  • (Optional: may omit ricotta cheese and replace mozzarella cheese with spinach leaves if desired for a total vegetarian lasagna)

Special equipment:

  • Crockpot
  • Hand mixer or portable blender


  • Pour 1 jar of spaghettic sauce into crokpot, coating the bottom completely
  • Chop all vegetables into small pieces
  • Add vegetables into crockpot
  • Add second jar of spaghetti sauce into crockpot
  • Mix well
  • Set crockpot on “low” and cook for about 6 hours or so
  • Add the ricotta cheese and mix well
  • Boil the lasagna noodles
  • Add layer of sauce mixter to a large casserole dish, covering the bottom
  • Add a layer of lasagna noodles
  • Add a layer of sauce mixture
  • Add mozarella cheese
  • Add another layer of noodles
  • Add another layer of sauce mixture
  • Add another layer of mozarella cheese
  • Add one more layer of noodles
  • Add a final layer of sauce mixture
  • Top with a lot of mozarella cheese (or you may substitute with fresh spinach on top after baking)
  • Bake at 350 degrees
  • After 20-25 minutes, increase temperature to 400 degrees and bake for 10 more minutes
  • Serve hot