SLOW-COOKER SAUSAGE LASAGNA
This meat sauce starts quickly on the stove, but hours in the slow cooker add depth.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 25m
Number Of Ingredients 10
Steps:
- In a 5-quart Dutch oven or heavy pot, cook sausage and beef over medium-high, breaking up meat with a spoon, until no longer pink, 4 to 6 minutes. Add onion, carrots, and garlic; season with salt and pepper. Cook until onion has softened, 3 to 5 minutes. Stir in tomato paste, then tomatoes; bring to a boil, and remove from heat.
- Spoon 2 cups meat mixture into bottom of a 5- to 6-quart slow cooker. Layer 3 noodles (breaking them as needed to fit), 2 cups meat mixture, and 1/2 cup cheese; repeat with two more layers (refrigerate 1/2 cup cheese for topping).
- Cover slow cooker, and cook on low, 4 to 6 hours. Sprinkle lasagna with 1/2 cup cheese. Cover until cheese has melted, about 10 minutes.
Nutrition Facts : Calories 376 g, Fat 13 g, Fiber 4 g, Protein 34 g
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.
INSTANT POT SAUSAGE LASAGNA
Provided by Trisha Yearwood
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Set a 6-quart Instant Pot® to Saute. Add the olive oil and wait until it gets hot. Add the sausage and cook, breaking up clumps with a wooden spoon, until brown, about 5 minutes. Remove sausage with a slotted spoon and transfer to a bowl. Add a splash of water and scrape up the brown bits, then discard. Wipe down the inside of the pot.
- Stir together the ricotta, egg, oregano, nutmeg and 1/4 teaspoon salt.
- Break the noodles into approximate thirds (it's okay if little shards break off too).
- Spray a 7-inch round cake pan with nonstick spray.
- Spread a little bit of sauce in the bottom of the pan, then top it with a layer of broken lasagna noodles so that they slightly overlap and cover most of the pan. Top with a third of the ricotta mixture and about a third of the mozzarella, then a sprinkle of Parmesan. Sprinkle a third of the sausage over the cheeses, then drizzle with 1 cup marinara sauce. Repeat 2 more times: noodles, ricotta, mozz, Parm, sausage, marinara. Top with one last layer of noodles, a thin layer of the remaining marinara, making sure not to cover completely with sauce, and then the remaining mozzarella. Sprinkle with the remaining Parmesan.
- Create a sling for your pan by folding a 24-inch sheet of foil lengthwise twice place under the pan.
- Place the trivet in the bottom of the Instant Pot® and add 1 cup water. Set the lasagna on the trivet, then cover the pot. Set the pot to Pressure Cook on high and set for 30 minutes. Manually release the valve when it is done.
- Preheat the broiler.
- Carefully remove the lasagna from the pot, and place on a sheet pan. Broil the lasagna in until bubbling and browned in spots, about 2 minutes. Let stand for 20 minutes before serving.
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.
SAUSAGE LASAGNA
The idea for this sausage lasagna recipe comes from my mother-in-law, who always makes it for my three boys on special holidays. I've put an easy twist on Carole's classic dish, and it's become one of my go-to dinners as well! -Blair Lonergan, Rochelle, VA
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. In a large skillet, cook and crumble sausage with onion over medium heat until no longer pink, 5-7 minutes; drain. Add garlic and tomato paste; cook and stir 1 minute. , Stir in tomatoes, tomato sauce, basil, 1/2 teaspoon pepper and salt; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 10-15 minutes., In a bowl, mix egg, ricotta cheese, 1-1/4 cups Parmesan cheese and the remaining pepper. Spread 1-1/2 cups meat sauce into a greased 13x9-in. baking dish. Layer with 4 noodles, 1-1/2 cups ricotta cheese mixture, 1-1/2 cups mozzarella cheese and 1-1/2 cups sauce. Repeat layers. Top with the remaining noodles, sauce and mozzarella and Parmesan cheeses., Cover with greased foil; bake 30 minutes. Uncover; bake until lightly browned and heated through, 5-10 minutes. Let stand 15 minutes before serving.
Nutrition Facts : Calories 416 calories, Fat 23g fat (11g saturated fat), Cholesterol 83mg cholesterol, Sodium 978mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 3g fiber), Protein 25g protein.
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 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
ONE-POT SAUSAGE LASAGNA
Lasagna has never been easier! This quick riff on the classic pasta bake starts in your Dutch oven -- and stays there -- for a meaty, cheesy delight you'll want to make again and again.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 425°F. In medium bowl, mix ricotta and mozzarella cheeses; set aside.
- Place pasta sauce in large bowl; set aside. In 5-quart ovenproof Dutch oven, melt butter over medium-high heat. Cook sausage, onion, salt and pepper in butter 6 to 8 minutes, stirring frequently, until sausage is cooked through and onion softens; drain. Stir sausage mixture into sauce in bowl.
- Spread 2 cups sauce mixture in bottom of same Dutch oven. Top with one-third of the lasagna noodles. Top with half of the ricotta mixture. Pour 1 cup of the reserved sauce mixture over ricotta mixture. Top with another one-third of the lasagna noodles. Top with remaining ricotta mixture. Top with remaining lasagna noodles, then top with remaining sauce mixture. Top with Parmesan cheese.
- Cover; bake 15 minutes. Remove cover; bake 10 to 15 minutes longer or until pasta is tender and mixture is browned on edges. Top with basil.
Nutrition Facts : Calories 480, Carbohydrate 27 g, Cholesterol 80 mg, Fat 2 1/2, Fiber 2 g, Protein 27 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1350 mg, Sugar 8 g, TransFat 1/2 g
SLOW COOKER ITALIAN SAUSAGE LASAGNA
This came to me in a 'round about way from the Betty Crocker website. It doesn't appear to be on Food.com. We really enjoyed it. I used pound ground sausage with Sage as I had on hand and added 2 tsp ground up Fennel Seed to give it the "Italian" touch. Who knew you could make lasagna in a crock pot? Mine tapers in toward the bottom, so the shape isn't "traditional but it cooked nicely. The flavor was great. Hope you like it!
Provided by Half-fast-cook
Categories One Dish Meal
Time 4h25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cook sausage and onion in 10-inch skillet over medium heat 6-8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in undrained 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 1/4 of the sausage mixture into 6-quart slow cooker; top with 5 about noodles, broken to fit the pot. Spread with 1/2 of the cheese mixture and 1/4 of the sausage mixture. Top with 5 noodles, remaining cheese mixture and 1/4 of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.
- Cover and cook on Low heat setting 4-6 hours or until noodles are tender.
- Sprinkle top of lasagna with remaining mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut straight down and enjoy!
- Tips: Sprinkle some chopped fresh parsley on top before serving for added appeal. Italian sausage can be interchanged with the hot or spicy varieties for more zing. Links can be substituted by cutting the casings and squeezing the meat out and cooking as directed.
Nutrition Facts : Calories 618, Fat 33.1, SaturatedFat 15.2, Cholesterol 93.8, Sodium 1903.3, Carbohydrate 47, Fiber 4.2, Sugar 9.6, Protein 33.6
CROCK POT SAUSAGE LASAGNA
I got this recipe from Woman's Day Slow Cooking magazine. I'm doing weight watchers (flex program) and this recipe was very high in points so I've made some modifications to bring the point count down.
Provided by Krista Smith
Categories Poultry
Time 6h25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, cook sausage and onion over medium heat for 6 to 8 minutes or until sausage is no longer pink, stirring occasionally.
- Drain.
- Add tomato sauce, basil and salt; mix well.
- In a medium bowl, combine ricotta cheese, Parmesan and 1 1/2 cups of the mozzarella cheese.
- Spoon a quarter of the sausage mixture into a 3 1/2 to 5 quart slow cooker.
- Top with noodles 3-4, broken into pieces to fit.
- Top with half of the cheese mixture and 1/4 of the sausage mixture.
- Top with 3-4 noodles, remaining cheese mixture and a quarter of the sausage mixture.
- Top with remaining noodles and sausage mixture.
- Cover and cook on Low for 6 to 8 hours.
- About 10 minutes before serving, sprinkle top of lasagna with remaining mozzarella.
- Cover; let stand about 10 minutes, or until cheese is melted.
- Cut lasagna into pieces and serve.
Nutrition Facts : Calories 223, Fat 4.4, SaturatedFat 0.1, Cholesterol 22.3, Sodium 1099, Carbohydrate 34.2, Fiber 3.2, Sugar 7.2, Protein 12.3
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