Cheesy Crockpot Lasagna Food

SLOW-COOKER CHEESY WHITE CHICKEN LASAGNA

Steps:

• Spray 4-quart slow cooker with cooking spray. Add lasagna noodles, chicken, onion, garlic, Alfredo sauce, chicken broth, basil, salt and pepper to slow cooker. Stir gently; stir in 1 cup of the cheese.
• Cover and cook on Low heat setting 1 1/2 hours; stir mixture thoroughly until pasta is covered in sauce. Cover; cook 1 1/2 hours longer or until pasta is tender.
• Gradually add spinach, carefully stirring to wilt; sprinkle with remaining 1/2 cup cheese. Increase to High heat setting; cover and cook 5 to 10 minutes or until cheese is melted.

CHEESY CROCKPOT LASAGNA

Steps:

• Break noodles into pieces and place in bottom of greased crock pot.
• Stir seasoning into browned meat and place atop lasagna noodles.
• Layer half sauce and water/half mushrooms/half ricotta cheese/half mozzarella cheese over meat.
• Repeat layers.
• Cover and cook on low for 5 hours.

CROCKPOT LASAGNA

Steps:

• In a large skillet over medium heat cook the ground beef, ground sausage, onion, and garlic until browned and cooked through.
• Add the tomato sauce, tomato paste, beef stock, italian seasoning, and basil and stir until well incorporated. Cook until heated through.
• In a large bowl mix together the egg, ricotta cheese, grated Parmesan cheese, and half the shredded mozzarella cheese.
• Spray your slow cooker with non-stick cooking spray, then add a layer of the meat sauce mixture.
• Layer on the uncooked lasagna noodles, breaking to fit the shape/size of your slow cooker if needed.
• Then top noodles with cheese mixture, then more sauce, and repeat until you have used everything. (Note) Insure your noodles are completely covered by sauce. In a 5 qt slow cooker this should be about 3 layers.
• Cover, and cook on LOW setting for 4 hours.
• After 4 hours, add remaining mozzarella cheese to the top and cook until cheese is melted and noodles are soft.
• Garnish with fresh basil and enjoy

CROCKPOT LASAGNA CASSEROLE

Steps:

• Brown ground beef and diced onion in a pan, then add to your crockpot.
• Pour can of spaghetti sauce and can of diced tomatoes on top of meat.
• Sprinkle taco seasoning on top, stir well.
• Set crockpot to high and cook for 3 hours, or low and cook for 5-6 hours.
• Lift lid when done cooking and add your uncooked noodles and 1 cup of cheese, (and ricotta if you choose to add it) stir well.
• Sprinkle other 1/2 c. of cheese on top and put lid back on.
• Set to high for 30 minutes.
• Serve!

CHEESY SLOW-COOKER CHICKEN LASAGNA

Steps:

• Brown chicken in large skillet; drain. Return chicken to skillet. Stir in ricotta and seasoning.
• Combine pasta sauce and water. Spread about 1/2 cup onto bottom of slow cooker sprayed with cooking spray. Top with 1/4 of the chicken mixture and 2 noodles, broken to fit; cover with layers of 1/4 each of the remaining sauce mixture, Parmesan and mozzarella. Repeat layers of chicken mixture, noodles, pasta sauce and cheeses 3 times; cover with lid.
• Cook on LOW 4 to 4-1/2 hours (or on HIGH 2 to 2-1/2 hours).

CHEESY CROCK POT LASAGNA

Steps:

• Cook noodles according to directions. Drain. Add butter and toss to coat.
• In a skillet, cook hamburger over medium heat. Drain.
• Stir noodles, sauce, cheese, and hamburger together.
• Cover and cook on low for 4 hours (or until cheese is melted and pasta is heated through).

CROCKPOT LASAGNA

Steps:

• In a bowl, combine ricotta, Parmesan, 1 cup of the mozzarella, 1/4 tsp each of salt and pepper, and all the spinach.
• In a pan over medium high heat, cook ground beef with garlic, oregano/Italian herbs, 1/2 tsp salt and 1/4 tsp pepper until no longer pink. Drain.
• Add 1/2 cup of marinara to the bottom of a 5-6 quart crock pot and mix with half of the ground beef. Top with a single layer of noodles, breaking if needed. Layer 3/4 cup of marinara over noodles, 1/3 of the ricotta mixture over sauce, and half the remaining ground beef. Repeat with noodles, 3/4 cup of marinara over noodles, 1/3 of the ricotta mixture over sauce, and the remaining ground beef. Top with a layer of noodles, half of the remaining marinara, the rest of the ricotta mixture, the remaining marinara, and rest of mozzarella. Cook on low for 4 hours or high for 2 hours.

CROCK-POT LASAGNA

Steps:

• In a large skillet over medium heat, heat oil. Add onion and cook until translucent, 3 to 4 minutes. Add garlic and cook until fragrant, 1 minute. Add beef and season with salt, pepper, and Italian seasoning. Cook until no pink remains. Stir in 3 cups of the marinara until combined and cook 2 to 3 minutes more.
• In a large bowl, combine ricotta with Parmesan and parsley. Season with salt and pepper and stir until fully incorporated.
• Grease the bowl of your slow cooker with a nonstick cooking spray. Using the remaining marinara, spread a thin layer on the bottom of the crock pot. Next, add a layer of noodles (you'll have to break some to make them fit), a layer of meat mixture, a layer of mozzarella, and a layer of ricotta mixture. Repeat until all ingredients are used up, ending with mozzarella. Cover and cook on low for 4 to 5 hours.
• Garnish with more Parmesan and parsley and serve.

SLOW COOKER LASAGNA

Steps:

• In a large skillet over medium heat cook the ground beef, onion, and garlic until brown. Add the tomato sauce, tomato paste, salt, and oregano and stir until well incorporated. Cook until heated through.
• In a large bowl mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese.
• Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a double layer of the uncooked lasagna noodles. Break to fit noodles into slow cooker. Top noodles with a portion of the cheese mixture. Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.
• Cover, and cook on LOW setting for 4 to 6 hours.

CHEESY ENCHILADA LASAGNA

Steps:

• Brown meat in large skillet; drain. Stir in enchilada sauce, beans and tomatoes.
• Mix cream cheese and milk in medium bowl until blended. Stir in 1-1/2 cups shredded cheese.
• Spoon 2 cups meat sauce into slow cooker; top with layers of half each of the noodles (broken to fit) and cheese mixture. Cover with 2 cups meat sauce; top with remaining noodles (broken to fit), cheese mixture and meat sauce. Cover with lid.
• Cook on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining shredded cheese; let stand, covered, 10 min. or until melted. Uncover; let stand 15 to 20 min. before serving. Serve topped with olives and cilantro.