Carrie Underwood’s Ugly Lasagna
1 tablespoon olive oil
1 medium yellow onion, diced
1 large bell pepper, diced
24-ounce jar spaghetti sauce or marinara sauce
12-ounce box no-boil lasagna noodles
1 big handful spinach
8 ounces shredded cheese
Italian seasoning
In a large skillet, heat the olive oil over medium heat. Add the onion and bell pepper (and any other veggies you want to add) and cook, stirring, until the onion is just turning golden brown and the bell pepper is soft. Set aside. Spray a slow cooker with a light coating of cooking spray, then cover the bottom with a thin layer of the sauce (just enough to coat the bottom). Break the noodles and fit them over the sauce to mostly cover the bottom in one layer. Spread a thin layer of spinach over the noodles and sprinkle with the onion-bell pepper mixture and whatever other veggies you have prepared. Top with a thin layer of sauce and then a thin layer of cheese and a few shakes of Italian seasoning. Repeat layers of noodles, spinach, extra veggies, sauce, cheese and seasoning, until you reach the top of the slow cooker or run out of ingredients. End with a final layer of sauce and seasoning. Cover and cook the lasagna on high for 2-3 hours or on low for 3-4 hours. Check it periodically to make sure the edges aren’t burning. It should be done within a couple of hours, but you can test to make sure the noodles are tender. When you’re ready to serve it, scoop it out into bowls.
