Crock Pot Egg Noodle Lasagna Food

CROCK POT LASAGNA

Steps:

• Brown ground beef, onion and garlic in frypan.
• Add tomato sauce, tomato paste, salt and oregano.
• Cook long enough to get it warm.
• Spoon a layer of meat sauce onto the bottom of the slow cooker.
• Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses.
• Repeat with sauce, noodles and cheeses until all are used up.
• Cover and cook on low for 4 to 5 hours.

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.

EGG NOODLE LASAGNA

Steps:

• Cook ground beef, green onions, garlic and 1/2 teaspoons salt in a large nonstick skillet over medium-high heat, stirring 10 minutes or until it crumbles and is no longer pink. Drain well.
• Stir in tomato-basil pasta sauce and pepper. Cover, reduce heat and simmer 20 minutes.
• While meat sauce is simmering, prepare egg noodles according to package directions. Drain noodles. Stir together noodles, ricotta cheese, 1 cup sour cream and remaining 1/4 teaspoons salt until blended.
• Layer half each of egg noodle mixture and ground beef mixture, starting with noodles, in a lightly greased 2-quart baking dish. Repeat layers.
• Bake at 350-degrees for 25 minutes. Remove from oven; sprinkle evenly with parmesan cheese and bake 5 more minutes.
• Let stand 10 minutes before serving.

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.

EGG NOODLE LASAGNA

Steps:

• Cook noodles according to package directions; drain. Add butter; toss to coat. , In a large skillet, cook beef over medium heat until no longer pink; drain. Spread a fourth of the spaghetti sauce into an ungreased 5-qt. slow cooker. Layer with a third of the noodles, a third of the beef, a third of the remaining sauce and a third of the cheeses. Repeat layers twice. , Cover and cook on low for 4 hours or until cheese is melted and lasagna is heated through.

AWESOME CROCK POT LASAGNA

Steps:

• Brown meat and onion in large skillet, drain off excess fat.
• (this can be done ahead and kept frozen until ready to use).
• Add garlic, mushrooms, salt, wine, spaghetti sauce, paste, and tomato sauce to the meat mixture; mix well.
• Set aside.
• In a medium bowl, combine egg, ricotta cheese, Parmesan cheese and parsley flakes, set aside.
• Spray crock pot with cooking oil.
• Layer the bottom of a 5 to 6 quart crock pot with 4 noodles, broken into pieces to fit.
• Spread half of the ricotta cheese mixture over the noodles.
• Top with 1/4 of the meat mixture and 1/4 of the shredded cheese.
• Top with 4 noodles, remaining cheese mixture, 1/4 of the meat mixture and 1/4 shredded cheese.
• Top with remaining 4 noodles and remaining meat mixture.
• Cover; cook on low setting for 6 to 8 hours.
• About 10 minutes before serving, sprinkle top of lasagna with remaining shredded cheese.
• Cover; let stand 10 minutes or until cheese is melted.

CROCK POT LASAGNA

Steps:

• Brown the beef, onion and garlic in a little oil in a frying pan. Drain off any grease.
• Add the spaghetti sauce into the browned meat mixture. Mix well.
• In a separate bowl, mix the ricotta cheese, milk and egg. beat until thoroughly mixed and smooth. Then mix in the mozzarella cheese and the grated cheese, so that all the cheeses are combined.
• Grease the crock pot with some vegetable spray on the bottom and sides.
• Put about 1/4 of the meat and sauce mixture in the bottom of the crock pot. Put a layer of noodles on top of that ( break or cut them if needed). Put about 1/3 of the cheese mixture on top of that. Then repeat with sauce, noodle, cheese for another 2 layers. Top with meat sauce. Cook on low for 4-6 hours or until noodle are tender.