CROCK POT LASAGNA
Make and share this Crock Pot Lasagna recipe from Food.com.
Provided by Derf2440
Categories Cheese
Time 4h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 1098.2, Fat 46.1, SaturatedFat 23.6, Cholesterol 190, Sodium 3576.6, Carbohydrate 92, Fiber 8.1, Sugar 20.9, Protein 78.9
SLOW-COOKER LASAGNA
This Italian comfort food classic takes only 10 minutes to prep and needs no supervision to come together beautifully. Unlike time-consuming traditional versions, this recipe is so easy, there is no need to cook the noodles first. Two full layers of savory tomato sauce, rich cheese sauce and pasta present the perfect meal for a family dinner any night of the week. Paired with a crunchy and simple salad of lettuce, carrots, cucumber and tomatoes and topped with a light Italian vinaigrette, you will not have to call anyone to the table, they will be waiting. When the lasagna is fully cooked let it sit a few minutes before serving so it can firm up a bit. Leftovers are sure to be sought-after so making a double batch might be best.
Categories Dinner
Time 6h20m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat a large nonstick skillet over medium-high heat. Add beef, onion and garlic; cook, stirring frequently, breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and red pepper flakes; simmer 5 minutes to allow flavors to blend.
- Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.
- Spoon 1/3 of beef mixture into a 5-quart slow cooker. Break 3 lasagna sheets in half and arrange over beef mixture; top with half of ricotta mixture. Repeat with another layer and finish with remaining 1/3 of beef mixture.
- Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat and season to taste, if desired.
- In a small bowl, combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese; sprinkle over beef mixture. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes.
- Serving size: 1/6 of lasagna
Nutrition Facts : Calories 250 kcal
WEIGHT WATCHER CROCKPOT LASAGNA RECIPE - (4.2/5)
Provided by dgrisko
Number Of Ingredients 12
Steps:
- In a frying pan, brown turkey with onion and garlic. Add spices and tomato sauce and paste, stirring over medium heat until warm all the way through. Mix cheeses in separate container. Layer 1/3 meat sauce, 1/3 noodles, 1/3 cheese, and 1/3 vegetables in crock pot Repeat 2 more times until all ingredients have been used. Cook on low 4 to 5 hours. Makes 8 servings.
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
CROCK-POT EASY LASAGNA RECIPE
With just 5 ingredients this slow cooker lasagna recipe comes together super quick. Serve with a side salad and garlic bread for a dinner the whole family will love!
Provided by Crock-Pot Ladies
Categories Entrée
Time 4h15m
Number Of Ingredients 5
Steps:
- In a medium skillet, cook and crumble the ground beef over medium-high heat on the stove top until no longer pink. Drain off excess fat and add the marinara sauce skillet and stir to combine.
- Spray a 3.5 quart casserole OR a 6 quart oval slow cooker with non-stick cooking spray (or line with a slow cooker liner) to make removal of the cooked lasagna easier.
- Spoon a thin layer of the meat sauce in the bottom of the slow cooker and spread evenly.
- Add a layer of no-bake lasagna noodles, breaking them in half if needed to make them fit in the slow cooker.
- Add another layer of the meat sauce on top of the noodles.
- Add a layer of both mozzarella and cheddar cheese.
- Add another layer of meat sauce, a layer of noodles, and another layer of meat sauce and then a final layer of cheese for the very top layer.
- Cover and cook on LOW for 4 to 5 hours or until the noodles are tender.
Nutrition Facts : Calories 1063 kcal, Carbohydrate 39 g, Protein 76 g, Fat 70 g, SaturatedFat 42 g, Cholesterol 128 mg, Sodium 2046 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 8 g, ServingSize 1 serving
CROCK POT LASAGNA (WW)
My family loved this -- so easy and so good and it is a WW recipe too - 8 points/serving. Recipe source: Weight Watchers.com
Provided by ellie_
Categories Meat
Time 6h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet over medium high heat brown beef, onion and garlic, stirring to break up beef (5-10 minutes) until meat is brown.
- Stir in next 6 ingredients (tomatoes - red pepper flakes) and simmer another 5 minutes.
- Meanwhile in a small bowl combine ricotta and 1 cup of the mozzarella.
- Spoon 1/3 of the tomato/beef mixture into crock pot. Break 3 lasagna noodles in half and arrange on top of tomato/beef mixture and top with half of the ricota mixture. Repeat with second layer. Finish with the remaining 1/3 of the meat mixture.
- Cover and cook on low for 4-6 hours.
- In a small bowl combine remaining mozzarella and Parmesan cheese. Sprinkle over meat mixture and set aside for 10 minutes or until cheese melts and lasagna is firm (10 minutes or so).
Nutrition Facts : Calories 360.2, Fat 14, SaturatedFat 6.7, Cholesterol 69.2, Sodium 999.4, Carbohydrate 30.6, Fiber 3.8, Sugar 8.2, Protein 28.4
SLOW COOKER VEGETARIAN LASAGNA WITH WEIGHT WATCHER'S POINTS
From Eating Well (November/December 2011) Sure, the slow cooker's great for stews and soups, but it also happens to make a mean lasagna! In this ingenious slow-cooker recipe, all you have to do is chop your veggies, then layer the ingredients (raw) into the crockpot. Serve with: Garlic bread and a green salad. This recipe is courtesy of Eating Well, and contains 11 Weight Watcher's points as written. You can decrease the points to 8 per serving by substituting fat-free ricotta and mozzarella cheese. This recipe can be modified by adding different vegetables or a precooked protein.
Provided by Cook4_6
Categories One Dish Meal
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine egg, ricotta, spinach, mushrooms and zucchini in a large bowl.
- Combine crushed and diced tomatoes and their juice, garlic and crushed red pepper (if using) in a medium bowl.
- Generously coat a 6-quart or larger slow cooker with cooking spray. Spread 1 1/2 cups of the tomato mixture in the slow cooker. Arrange 5 noodles over the sauce, overlapping them slightly and breaking into pieces to cover as much of the sauce as possible. Spread half of the ricotta-vegetable mixture over the noodles and firmly pat down, then spoon on 1 1/2 cups sauce and sprinkle with 1 cup mozzarella. Repeat the layering one more time, starting with noodles. Top with a third layer of noodles. Evenly spread the remaining tomato sauce over the noodles. Set aside the remaining 1 cup mozzarella in the refrigerator.
- Put the lid on the slow cooker and cook on High for 2 hours or on Low for 4 hours. Turn off the slow cooker, sprinkle the reserved mozzarella on the lasagna, cover and let stand for 10 minutes to melt the cheese.
Nutrition Facts : Calories 290.1, Fat 14.9, SaturatedFat 8.9, Cholesterol 77.8, Sodium 690.4, Carbohydrate 16.2, Fiber 4, Sugar 4.8, Protein 25.4
CROCK POT LASAGNA
Make and share this Crock Pot Lasagna recipe from Food.com.
Provided by digifoo
Categories Poultry
Time 6h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Brown ground turkey and onions in a skillet.
- Add garlic powder, tomato sauce, tomato paste, salt and oregano.
- Cook long enough to get it warm.
- In a bowl mix the cottage cheese, Parmesan cheese, and mozzarella cheese.
- Spoon a layer of meat sauce onto the bottom of the crock pot. Add a double layer of uncooked lasagna noodles. (break to fit) Top with cheese mixture.
- Repeat layers two more times.
- Cook on low for 5 - 5 ½ hours.
SLOW COOKER LASAGNA
No need to cook the noodles first or stay home while it bakes. Just let it sit a few minutes before serving so it can firm up a bit.
Categories Dinner,Lunch
Time 6h20m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat a large nonstick skillet over medium-high heat. Add beef, onion and garlic; cook, stirring frequently, breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and red pepper flakes; simmer 5 minutes to allow flavors to blend.
- Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.
- Spoon 1/3 of beef mixture into a 5-quart slow cooker. Break 3 lasagna sheets in half and arrange over beef mixture; top with half of ricotta mixture. Repeat with another layer and finish with remaining 1/3 of beef mixture.
- Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat and season to taste, if desired.
- In a small bowl, combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese; sprinkle over beef mixture. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes. Yields 1/6th of dish per serving.
Nutrition Facts : Calories 163 kcal
SIMPLY DELICIOUS LASAGNA
The slow cooker makes an extra creamy, gooey lasagna-the last word in comfort food.
Categories Dinner
Time 3h32m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Spray large nonstick skillet with nonstick spray and set over medium heat. Add mushrooms and cook, stirring, until they release their liquid and it is almost evaporated, about 6 minutes. Add spinach in batches. Sprinkle with 1/4 teaspoon salt. With slotted spoon, transfer spinach mixture to bowl. Discard liquid.
- Spray same skillet with nonstick spray and set over medium heat. Add beef, onion, and garlic and cook, breaking up meat with wooden spoon, until no longer pink, about 5 minutes. Stir in crushed tomatoes, tomato sauce, oregano, pepper flakes, and remaining 1/2 teaspoon salt. Simmer 5 minutes.
- Meanwhile, stir together ricotta, 3/4 cup mozzarella,2 tablespoons Parmesan, and 1/4 cup basil in medium bowl.
- Spread one-third of beef mixture in bottom of 6-quart slow cooker. Break 3 lasagna noodles in half and arrange over beef, breaking to fit as needed. Scatter one-third of mushroom mixture over noodles and top with half of ricotta mixture. Spoon half of remaining beef on top; break remaining 3 noodles in half and arrange on top of beef. Top with remaining mushrooms, ricotta, beef, and mushrooms.
- Cover and cook until noodles are tender when pierced with knife, 3-4 hours on Low. Uncover and turn off slow cooker. Sprinkle remaining 3/4 cup mozzarella and 3 tablespoons Parmesan over lasagna. Cover and set aside until cheese is melted, about 10 minutes. Sprinkle with remaining 1/4 cup basil. Cut into 8 portions.
- Per serving: 1 portion
Nutrition Facts : Calories 185 kcal
WEIGHT WATCHERS SLOW COOKER LASAGNA
BEST lasagna I've ever made. Two modifications - I use ground chicken and Italian Chicken Sausage (no casing), tho the sausage will impact points value. If you're looking to scale back points, consider whole wheat (or Ronzoni) noodles, or substitute thinly sliced eggplant or zucchini in stead of noodles.
Provided by Becky Wilder
Time 6h25m
Number Of Ingredients 13
Steps:
- 1. Heat a large nonstick skillet over medium-high heat. Add ground chicken, chicken sausage, onion and garlic; cook, stirring frequently, breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes. I also add mushrooms after the meat browns, but that's optional. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and red pepper flakes; simmer 5 minutes to allow flavors to blend.
- 2. In a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.
- 3. Spoon 1/3 of beef mixture into a 5-quart slow cooker. Break 3 lasagna sheets in half and arrange over beef mixture; top with half of ricotta mixture. Repeat with another layer and finish with remaining 1/3 of beef mixture.
- 4. Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat and season to taste, if desired.
- 5. In a small bowl, combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese; sprinkle over beef mixture. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes. Yields 1/6th of dish per serving.
- 6. Notes: To boost your vegetable intake, add a can of zucchini in tomato sauce to the meat mixture. You can also add 2 cups of sliced mushrooms to meat mixture. I add the chicken sausage (Italian style) to the mixture to kick the flavor a little, but it's great without it too. Adding it will affect points value. Without it, this recipe is 10 points per serving.
SLOW COOKER LASAGNA STEW
Really just a free-form lasagna. Our kids love this recipe and we love that it cooks while we're not home.
Time 6h20m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat a large nonstick skillet over medium-high heat. Add beef, onion and garlic, and cook, stirring frequently and breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and crushed red pepper flakes; simmer 5 minutes to allow flavours to blend.
- Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.
- Spoon 1/3 of beef mixture into a 5-quart slow cooker. Break 3 lasagna sheets in half and arrange over beef mixture; top with half of ricotta mixture. Repeat with another layer and finish with remaining 1/3 of beef mixture.
- Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat and season to taste, if desired.
- In a small bowl, combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese; sprinkle over beef mixture. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes. Yields 1/6th of dish per serving.
Nutrition Facts : Calories 163 kcal
WEIGHT WATCHERS CROCKPOT LASAGNA
Provided by YouBrewMyTea
Number Of Ingredients 13
Steps:
- In a large skillet, add beef, onion, and garlic. Cook over medium-high heat, stirring frequently, making sure the meat breaks up into small bits while cooking. Use a wooden spoon to break up the meat. This should take about five to seven minutes. Remove pan from heat.
- In a separate saucepan, combine crushed tomatoes, tomato sauce, and dry seasonings. Bring to a slow boil over medium heat, then turn to low and let simmer for 15 to 30 minutes so the flavors can combine nicely.
- Add tomato mixture to beef. Heat over medium-low heat to combine flavors.
- In a separate bowl, combine shredded mozzarella and ricotta cheese until well blended.
- Place one third of the beef mixture into your slow cooker. Take three pieces of uncooked lasagna noodles and break in half. Arrange lasagna on top of the beef mixture.
- Top noodles with half of the cheese mixture.
- Repeat with meat sauce, noodles, and cheese layers.
- Top with remaining one third of the beef and sauce mixture.
- Cover the slow cooker, then to low, and cook for four to six hours. At end of cooking period, you may want to add more seasonings on top to taste.
- In a small bowl, mix remaining mozzarella cheese with the grated Parmesan cheese and sprinkle on top of beef mixture. Replace cover and let sit for five to 10 minutes so the cheese melts and lasagna gets a bit firmer.
CROCK POT LASAGNA
Make and share this Crock pot Lasagna recipe from Food.com.
Provided by Chaya Madre
Categories Cheese
Time 5h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Break noodles.
- Place 1/2 in bottom of GREASED slow cooker Brown ground beef in saucepan.
- Drain.
- Stir in Italian seasoning.
- Spread 1/2 over noodles in slow cooker Layer 1/2 of sauce and water, 1/2 of mushrooms, 1/2 of ricotta cheese and 1/2 of mozzarella cheese over beef.
- Repeat layers.
- Cover.
- Cook on low 5 hours.
Nutrition Facts : Calories 623.5, Fat 33.1, SaturatedFat 16, Cholesterol 118.5, Sodium 1022.1, Carbohydrate 42.2, Fiber 1.7, Sugar 13.9, Protein 37.9
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- Preheat oven 375F degrees. Coat a 13x9-inch baking pan or your slow cooker with nonstick cooking spray.
- Layer the ingredients into the pan / slow cooker as follows: Spread about 1 cup marinara sauce on bottom. Top with one-third of the noodle in a single layer. Next spread all the ricotta cheese evenly over the noodles. Top the ricotta cheese with 1 cup mozzarella, half the chicken and 1 cup of sauce. Repeat layering with another one-third of the noodles, the remaining chicken, and 1 cup mozzarella. Repeat with remaining noodles and sauce.
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