Debbies Crock Pot Lasagna Food

SLOW COOKER LASAGNA

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

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.

DEBBIE'S VEGETABLE LASAGNA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
• Preheat oven to 375 degrees F (190 degrees C).
• Melt margarine in a skillet over low heat; cook and stir flour, salt, and pepper into the melted margarine until smooth and bubbling, 2 to 3 minutes. Add milk and broth into flour mixture, stirring constantly; bring sauce to a boil. Stir wine into sauce and remove from heat. Stir Parmesan cheese into sauce until smooth.
• Whisk ricotta cheese, egg, and egg white together in a bowl.
• Heat olive oil in a skillet over medium-high heat; saute carrots, zucchini, and spinach until just becoming tender, 5 to 10 minutes. Stir vegetable mixture into ricotta mixture.
• Layer 1/3 the lasagna noodles, 1/3 the ricotta-vegetable mixture, and 1/3 the Parmesan sauce in a 9x13-inch baking dish; repeat layering 2 more times with remaining ingredients, ending with a layer of mozzarella cheese.
• Bake in the preheated oven until cheese is lightly browned and bubbling, about 30 minutes.

CROCKPOT LASAGNA RECIPE

Steps:

• In a large frying pan, brown the ground beef over med-high heat. When beef is almost cooked through, add onions, garlic, salt & pepper and 1 jar of tomato sauce, then stir to combine.
• Spray slow cooker with cooking spray, then layer in a bit of meat sauce. Add lasagna noodles (you may need to break some into pieces to make them fit), then add some ricotta and mozzarella cheese, and more of the meat sauce. All layers should be about 1 inch thick. Repeat until the slow cooker is full - usually 3 layers total.
• Pour the other jar of tomato sauce overtop of lasagna, then add mozzarella cheese to the top. Pour water in on the sides. Cook on high for 3 hours, or on low for 6 hours.
• Garnish lasagna with basil and/or parsley, then serve and enjoy!

DEBBIE'S CROCK POT LASAGNA

Steps:

• Brown ground beef, onion, bell pepper, carrot and garlic in frypan.
• Add tomato sauce, tomato paste, salt, black pepper, oregano, basil, parsley and red pepper flakes.
• Cook for 3 or 4 minutes.
• 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.
• Add wine and water around the lasagna.
• Cover and cook on low for 4 hours.

SLOW-COOKER LASAGNA

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.

DEBBIE'S LASAGNA

Steps:

• Preheat oven to 375 degrees. Cook ground beef until browned. Drain. Season with salt and pepper. Add pasta sauce. (I usually do this while the pasta is cooking.) Put a layer of pasta in a 9x9 pan. Top with ½ of the cottage cheese, ½ of the mozzarella cheese, and ½ the meat sauce. Sprinkle with Parmesan cheese. Repeat layers. Cook at 375° for 30 minutes.