SLOW COOKER LASAGNE
Slow cook your next lasagne for extra tender mince - and this version is low-fat and low-calorie. A healthy family meal to give you comfort on cold nights
Provided by Good Food team
Categories Dinner, Main course, Pasta
Time 4h15m
Number Of Ingredients 17
Steps:
- Heat the slow cooker if necessary. Heat the oil in a large non-stick pan and fry the onions, celery, carrots and garlic for 5-10 mins, stirring frequently until softened and starting to colour. Tip in the meat and break it down with a wooden spoon, stirring until it browns. Pour in the tomatoes with a quarter of a can of water, the tomato purée, bouillon, balsamic vinegar, thyme and plenty of black pepper, return to the boil and cook for 5 mins more.
- Spoon half the mince in the slow cooker and top with half the lasagne, breaking it where necessary so it covers as much of the meat layer as possible. Top with the rest of the meat, and then another layer of the lasagne. Cover and cook on Low while you make the sauce.
- Tip the milk and flour into a pan with the bay leaf and nutmeg and cook on the hob, whisking continuously until thickened. Carry on cooking for a few mins to cook the flour. Remove the bay leaf and stir in the cheese. Pour onto the pasta and spread out with a spatula, then cover and cook for 3 hours until the meat is cooked and the pasta is tender. Allow to settle for 10 mins before serving with salad.
Nutrition Facts : Calories 448 calories, Fat 12 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 19 grams sugar, Fiber 9 grams fiber, Protein 33 grams protein, Sodium 0.71 milligram of sodium
SLOW-COOKER SAUSAGE LASAGNA
On especially cold winter days, my family loves this with mild Italian sausage. I agree about the cold days, but I prefer a spicy sausage blend, which gives it a bit of a zing. -Cindi DeClue, Anchorage, Alaska
Provided by Taste of Home
Categories Dinner
Time 4h40m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Line sides of an oval 6-qt. slow cooker with heavy-duty foil; coat foil with cooking spray. In a Dutch oven, cook beef, sausage, onion and garlic over medium heat 8-10 minutes or until meat is no longer pink, breaking up beef and sausage into crumbles; drain. Stir in spaghetti sauce, tomatoes, water and herbs; heat through., In a small bowl, mix ricotta cheese, eggs and Parmesan cheese. Spread 1-1/2 cups meat sauce onto bottom of prepared slow cooker. Layer with 3 noodles (breaking to fit), 3/4 cup ricotta mixture, 1 cup mozzarella cheese and 2 cups meat sauce. Repeat layers twice. Sprinkle with remaining mozzarella cheese., Cook, covered, on low 3-1/2 to 4 hours or until noodles are tender. Turn off slow cooker; remove insert. Let stand 15 minutes. If desired, sprinkle with fresh basil.
Nutrition Facts : Calories 667 calories, Fat 37g fat (17g saturated fat), Cholesterol 164mg cholesterol, Sodium 1310mg sodium, Carbohydrate 41g carbohydrate (14g sugars, Fiber 4g fiber), Protein 42g protein.
SLOW-COOKER LASAGNA
Hundreds of home cooks agree that this slow cooker Italian sausage lasagna is the best and easiest way to make lasagna you'll ever try. Just pack the slow-cooker with four layers of sauce, noodles and cheese, then come home to crockpot lasagna four to six hours later.
Provided by Betty Crocker Kitchens
Categories Entree
Time 6h35m
Yield 8
Number Of Ingredients 9
Steps:
- Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.
- Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)
- Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.
- Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.
- Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.
Nutrition Facts : Calories 670, Carbohydrate 65 g, Cholesterol 75 mg, Fiber 5 g, Protein 34 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1770 mg, Sugar 14 g, TransFat 0 g
SLOW COOKER LASAGNA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 5h
Yield 6 servings
Number Of Ingredients 25
Steps:
- For the meat mixture: In a large skillet over medium-high heat, add the olive oil and onion and saute for 5 minutes. Add the ground beef, sausage and garlic and cook until brown, 7 to 9 minutes. Add the tomatoes with their juice, tomato paste, basil, parsley, oregano, salt and some pepper and stir. Set aside.
- For the cheese mixture: In a medium bowl, combine the ricotta, Parmesan, Romano, basil, parsley, salt, pepper and eggs and stir together well.
- For the lasagna: Spray a 6-quart slow cooker with cooking spray.
- Spoon in one-quarter of the meat mixture on the bottom and top with 5 lasagna noodles, broken to fit. Add a third of the cheese mixture, then sprinkle with 1/2 cup mozzarella. Repeat this layering twice, starting with the meat mixture and ending with the mozzarella, for 3 layers total.
- For the fourth layer, top with the remaining meat mixture and remaining 1/2 cup mozzarella. Cover and cook on low for 4 hours. Turn off the heat and allow the lasagna to sit 30 minutes before serving. Sprinkle with chopped parsley.
SLOW-COOKER LASAGNA
Have all the flavors you love in homemade lasagna without the fussy preparation and baking. This easy version is assembled in your slow cooker, and simmers for hours while you do other things.
Provided by Kraft
Categories Trusted Brands: Recipes and Tips Kraft Natural Shredded Cheese
Time 4h20m
Yield 8
Number Of Ingredients 9
Steps:
- Mix ricotta cheese, 1 1/2 cups mozzarella cheese, 2 tablespoons Parmesan cheese, egg, and parsley in a medium bowl; set aside.
- Brown meat in large skillet; drain. Stir in spaghetti sauce and water.
- Spoon 1 cup meat sauce into a 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 until liquid is absorbed, 4 to 6 hours. Sprinkle with remaining mozzarella and Parmesan; let stand, covered, until melted, about 10 minutes.
CINDI'S SLOW COOKER LASAGNA
It's been quite a few years since I made this Lasagna. Recently I came across this recipe, which I shared in our Marshfield Buyers Guide Readers Recipe Cook Book. But since then, I've made a few changes to the recipe.
Provided by Cindi Bauer
Categories Beef
Time 4h40m
Number Of Ingredients 13
Steps:
- 1. In a 12-inch skillet, cook the ground beef, onion, and garlic, until the meat is no longer pink; drain off the fat.
- 2. Now add the salt, Mrs. Dash Salt Free Seasoning, black pepper, spaghetti sauce and tomato paste. (After I added the spaghetti sauce, I then put 2 Tablespoons of water inside the empty jar. Placed the lid back on the jar, then shook it up a bit, before adding it back to the skillet.) Cook until heated through.
- 3. In a medium size bowl, mix together, the cottage cheese, sour cream, parmesan cheese, and the 1-1/2 cups of shredded mozzarella cheese. Cheese mixture will be thick.
- 4. Be sure to reserve 1/2 cup of the shredded mozzarella cheese, to sprinkling on top the final layer of meat sauce.
- 5. Grease the inside of a 6-quart rectangular slow cooker. (I used a cooking spray to coat the inside of the slow cooker.)
- 6. Spoon 1/4 of the meat sauce in the bottom of a slow cooker.
- 7. Arrange 3 (uncooked) lasagna noodles over the meat sauce.
- 8. Spoon 1/3 of the cheese mixture over the uncooked Lasagna noodles.
- 9. Repeat layers twice, with meat sauce, Lasagna noodles, and the cheese mixture.
- 10. Top with remaining meat sauce.
- 11. Sprinkle the reserved 1/2 cup of shredded mozzarella cheese on top.
- 12. Cover, and cook on low setting (Number 3) for 4 hours.
- 13. Let the Lasagna sit while it's still in the slow cooker, for 15 minutes, before slicing, and serving onto your plate.
- 14. Yields: 8 servings.
SLOW-COOKER LASAGNA
Love your slow cooker even more when you cook this Slow-Cooker Lasagna! Made with 3 kinds of cheese, this Slow-Cooker Lasagna is one of the easiest recipes ever.
Provided by My Food and Family
Categories Pasta
Time 4h20m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Brown meat in large skillet; drain. Return meat to skillet; stir in pasta sauce and water.
- Combine egg, ricotta, parsley, 1-1/2 cups mozzarella and 2 Tbsp. Parmesan.
- Spoon 1 cup meat sauce into slow cooker sprayed with cooking spray; 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 cheeses; let stand, covered, 10 min. or until melted.
Nutrition Facts : Calories 400, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 100 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 27 g
SLOW COOKER LASAGNA
This recipe is so easy, you might think that you are doing something wrong. It is delicious!
Provided by KIMIRN
Categories World Cuisine Recipes European Italian
Time 4h40m
Yield 10
Number Of Ingredients 11
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.
Nutrition Facts : Calories 446.4 calories, Carbohydrate 35.7 g, Cholesterol 71.6 mg, Fat 20.3 g, Fiber 3.2 g, Protein 31.2 g, SaturatedFat 10.2 g, Sodium 1420.2 mg, Sugar 7.5 g
SLOW COOKER EASY LASAGNA
Making a homemade comfort food that the whole family loves just got easier with this Slow Cooker Easy Lasagna! This Italian dish often served on special occasions can now be enjoyed on any day thanks to layering delicious and traditional lasagna ingredients in the crockpot.
Provided by My Organized Chaos
Categories Main Dishes
Time 4h15m
Number Of Ingredients 11
Steps:
- Brown beef, onion, and garlic together in a frying pan.
- Transfer beef to the slow cooker once cooked
- Add the seasoning, ricotta, pasta sauce, tomatoes. Mix well.
- Break up the lasagna noodles and mix them in carefully.
- Add the beef broth along with salt and pepper if you wish, and mix.
- Cook for 5 -6 hours on low, 3 - 4 hours on high, depending on how hot your slow cooker cooks at. Periodically check for the doneness of the noodles.
- Near the last half hour of cooking, mix in 1 cup of the mozzarella. Sprinkle the remaining cheese over the top and replace the lid to let it melt.
- When it's melted, serve and enjoy!
Nutrition Facts : Calories 507 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 114 milligrams cholesterol, Fiber 3 grams fiber, Protein 37 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 6 people, Sodium 1342 milligrams sodium, Sugar 8 grams sugar
CINDI'S SLOW-COOKER LASAGNA
This delicious tasting lasagna was prepared in a 6-quart (rectangular) West Bend Slow-Cooker, that comes with a heating plate and 5 heat settings for cooking foods.
Provided by Cindi M Bauer
Categories One Dish Meal
Time 4h
Yield 6-8 (Depending on size of portions)
Number Of Ingredients 13
Steps:
- In a 12-inch skillet, cook the ground beef, onion, and garlic until meat is no longer pink; drain off fat.
- Add the salt, the Mrs. Dash Table Blend Seasoning, black pepper, the pasta sauce, and the tomato paste to the skillet. Cook until heated through.
- In a medium-size bowl mix together, the cottage cheese, sour cream, parmesan cheese, and the 1-1/2 cups shredded mozzarella cheese. (Cheese mixture will be thick).
- Grease the inside of a 6-quart rectangular slow-cooker.
- Spoon 1/4 of the meat sauce in the bottom of the slow-cooker.
- Arrange 3 (uncooked) lasagna noodles over the meat sauce (over lapping the noodles just a bit).
- Spoon 1/3 of the cheese mixture, over the uncooked lasagna noodles.
- Repeat layers twice, with the meat sauce, the noodles, and the cheese mixture.
- Top with the remaining meat sauce.
- Sprinkle the reserved 1/2 cup shredded mozzarella cheese on top.
- Cover, and cook on low setting (NO. 3) for 4 hours.
CINDI'S AWESOME CRESPELLE LASAGNA
If you're looking for something fast and easy to make for dinner tonight, this isn't it! But if you're looking for a lasagna to impress, this one's it. The crespelle, which are italian crepes, add a lighter fluffy texture to the lasagna, so I go lighter on the cheese than you would with traditional lasagna. If you like a less sweet sauce, cut the sugar in half. If you want it sweeter, more power too you!
Provided by LuvsSushi
Categories One Dish Meal
Time 1h40m
Yield 1 lasagna, 6 serving(s)
Number Of Ingredients 30
Steps:
- Make Crespelle Batter:.
- Start with the crespelle batter by mixing together flour and salt.
- In a separate bowl, whisk four eggs plus milk.
- Whisk the eggs into the flour mixture, and beat until you smooth and bubbly.
- Melt butter in microwave.
- Whisk butter into the batter.
- Chill in the fridge for one hour while you make the sauce.
- Make Your Sauce:.
- In a very large sauce pot, saute the onions, garlic, and peppers in the 2 tbs of olive oil.
- As they start cooking, add sugar and balsamic. (Red wine can be used if you prefer, but you may need to decrease the sugar a bit unless you like really sweet sauce.).
- Once the liquid evaporates and the veggies are softened, add the meats, and cook until browned. Be careful not to overcook, or they will be dry in your sauce!
- Add your cans of sauce, crushed tomatoes, and paste.
- Add your parsley, sage, rosemary, and thyme.
- Simmer for at least one hour, stirring occasionally. Keep a very close eye out that the bottom doesn't start burning, as the sweeter the sauce, the easier it burns! Don't be afraid to taste as it simmers, and add more sugar, salt, pepper, or crushed red pepper if necessary. Remember to add only a little at a time, and then allow time for the flavors to grow before tasting and adding more!
- NOTE: This is enough sauce for TWO lasagna's, so reserve half and refrigerate or freeze when done.
- Cook Crespelles:.
- While the sauce simmers, finish making your crespelles.
- Heat a 10 inch non-stick skillet on medium high heat.
- Put a small amount of oil in the bottom of the pan and rub it inches.
- Add 1/4 cup of batter and swirl around the bottom of the pan so it covers making a 10 inch pancake.
- Loosen sides with spatula.
- When the top appears bubbled and dry, go ahead and flip. Crespelle should be very lightly browned on bottom.
- Give another minute or two on this side until brown spots appear on bottom.
- Stack in a plate separated by paper towels so they don't stick.
- I generally add a dab more oil between every two or three crespelle's.
- Should make about 12 crespelle's, with maybe one or two left over for the kids to snack on. (They LOVE these things plain!).
- Preheat your oven to 375.
- Make your filling:.
- Beat two eggs into the ricotta.
- Add 1/2 cup of parmesan and 1 1/2 cups mozzarella. (Note, if you use lasagna noodles in place of the crespelle, use a bit more cheese for 'body'.).
- To make the lasagna:.
- Spray the bottom of a lasagna pan with Pam.
- Place two crespelle's on the bottom of the pan, and tear parts of another one to fill in the two gaps on the side if necessary.
- Add about 1/2 - 3/4 cup of sauce to LIGHTLY cover the crespelle with sauce.
- Add one third of the cheese filling a teaspoon at a time, spreading over the sauce.
- Add another layer of crespelle, and repeat the sauce and cheese layers.
- Do this one more time, and then top with crespelle, a little more sauce, and sprinkle with the 1/4 cup parmesan and 1/2 cup mozarella.
- Bake at 375 for approximately 30-40 minutes until cheese is melted and sauce is bubbly.
- Let the lasagna stand for 15-20 minutes to 'firm up'.
- Can be frozen as well.
Nutrition Facts : Calories 1138.7, Fat 60.5, SaturatedFat 29.3, Cholesterol 401.4, Sodium 2643.7, Carbohydrate 83.7, Fiber 6.4, Sugar 40.8, Protein 68
SLOW COOKER LASAGNA
Quick, easy...serve with salad & dinner is done!
Provided by Kara Veurtjes
Categories Beef
Time 4h25m
Number Of Ingredients 11
Steps:
- 1. Cook onions & garlic in 1 tsp oil, brown meat (season with desired spices - italian seasoning, oregano, rosemary)
- 2. In separate bowl mix cottage/ricotta cheese, shredded cheese, parmesan, egg & parsley.
- 3. Spoon meat sauce into slow cooker to cover bottom, top with layers of half each of the noodles, broken to fit, and cheese mixture. Cover with two cups remaining meat sauce. Top with remaining noodles, broken to fit, cheese and meat sauce. Cover with lid.
- 4. Cook on LOW 4 to 6 hours or until liquid is absorbed...sprinkle remaining cheeses; let stand, covered for 10 mins. *for best results do not cook on high heat setting*
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