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 SOUP
Provided by Katie Lee Biegel
Categories main-dish
Time 6h30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a large skillet over medium-high heat, cook the beef, breaking it up with a wooden spoon, until browned, 5 to 8 minutes. Season with the garlic powder, 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Transfer to a paper towel-lined plate to drain.
- In a slow cooker, combine the beef with the chicken broth, diced tomatoes, tomato sauce, parsley, oregano, garlic, onion, bay leaf, 1 cup water and the remaining 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Cook on high for 5 1/2 hours or on low for 7 1/2.
- Stir in the lasagna noodles and continue to cook for another 30 minutes. Stir in the basil just before serving.
- Preheat the oven to broil.
- Ladle the soup into ovenproof bowls. Top each with a few tablespoons of shredded mozzarella, a slice of provolone and a sprinkle of Parmesan. Place on a baking sheet and heat under the broiler until the cheese is bubbly, 5 to 8 minutes.
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 LASAGNA
Make and share this Slow Cooker Lasagna recipe from Food.com.
Provided by Alexis Mom
Categories One Dish Meal
Time 5h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Break noodles and place half in bottom of a greased slow cooker.
- Brown ground beef in saucepan and drain.
- Stir in italian seasoning and spread half over noodles in slow cooker.
- Layer half of sauce and water, half mushrooms, half ricotta cheese, and then half of mozzarella cheese over beef.
- Repeat layers.
- Cover and cook on low 5 hours.
Nutrition Facts : Calories 873.4, Fat 47.6, SaturatedFat 24.1, Cholesterol 180, Sodium 964.5, Carbohydrate 54.4, Fiber 4.5, Sugar 12.2, Protein 54.7
SLOW-COOKER LASAGNA (BY KRAFT)
I never thought I'd ever make lasagna in a slow cooker! This is exceptional! I did opt to use my own spaghetti sauce, but there isn't anything wrong in using the bottled. I just prefer mine. I used the same amounts. You may choose to use some Italian sausage along with the ground beef. If so, just remove the casing from the sausage, break it up and cook it right along with the ground beef. **Note** You may want to check your lasagna after about 3 1/2 hours, don't cook it too long. Note* 12/2014 Sorry Kraft, I use parmesan that I grate myself. You can do as you please.
Provided by FLUFFSTER
Categories One Dish Meal
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- BROWN meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1-1/2 cups mozzarella, 2 tablespoons Parmesan, egg and parsley.
- SPOON 1 cup meat sauce into 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 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 minute or until melted.
KAT'S SLOW-COOKER LASAGNA
This has always been a big hit at potlucks. Makes dinner easy, can be prepared up to 2 days in advance and kept in the fridge. Uses Kat's Meat Sauce #331844 or your favorite meat sauce.
Provided by Katrilla
Categories Meat
Time 5h15m
Yield 10 cups, 16-20 serving(s)
Number Of Ingredients 6
Steps:
- In small bowl, combine ricotta cheese and eggs until well blended (optional).
- Ladle 1 1/2 cups(if using optional ingredents) to 2 cups meat sauce, spread to cover the bottom of 5 qt slow-cooker.
- Layer with broken to fit lasagna noodles.
- Cover with 1/3 of ricotta cheese mix and layer with broken to fit lasagna noodles (optional).
- Ladle on 1 1/2 - 2 cups meat sauce to cover noodles.
- sprinkle with parmsean and italian cheese (aprox 1/2 cup in total).
- Repeat steps 3-5, until slow-cooker is almost full.
- Sprinkle remaining cheese to completely cover meat sauce.
- Store in fridge until ready to cook (up to 2 days).
- Cook in covered slow-cooker for 5 hours on high or 9 hours on high.
- Serve when noodles are easy to pierce with a fork.
- You may substitute Regular or any other kind of dry lasagna noodles.
Nutrition Facts : Calories 108.5, Fat 2.1, SaturatedFat 1.1, Cholesterol 5.5, Sodium 97.4, Carbohydrate 17.8, Sugar 0.1, Protein 5.8
KAT'S MEAT SAUCE
My own take on meat sauce, used in Kat's Slow-Cooker Lasagna #331772. All quantities are approximate, as I've always done it by taste. May also be done in the slow-cooker.
Provided by Katrilla
Categories Vegetable
Time 2h30m
Yield 8 cups, 16 serving(s)
Number Of Ingredients 13
Steps:
- Brown ground beef in a deep skillet or frying pan and drain off the majority of the excess fat.
- Add onion, garlic and seasoning salt, saute until translucent.
- Stir in peppers, mushrooms, canned tomatoes and tomato sauce.
- Let simmer for 10 minutes.
- Stir in worcestershire sauce and italian seasonings.
- Let simmer covered for 1 hour on low, stirring occasionally.
- Uncover and let simmer until reaches desired consistancy.
- If using slow-cooker, follow steps 1 and 2.
- In large (5 qt) slow-cooker, stir together contents of pan, peppers, mushrooms, canned tomatoes and tomato sauce.
- Simmer on high for 3 hours.
- Stir in worcestershire sauce and italian seasoning.
- Simmer on low for 6-8 hours.
Nutrition Facts : Calories 131.3, Fat 4.7, SaturatedFat 1.8, Cholesterol 27.6, Sodium 519, Carbohydrate 13, Fiber 2.5, Sugar 7.2, Protein 10.9
SLOW COOKER LASAGNA
This recipe isn't meant to "replace" oven-baked lasagna. However, it is a convenient tasty meal to come home to on a busy workday as well as weekends.
Provided by CookingONTheSide
Categories Meat
Time 5h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain.
- Add the tomato sauce, water, tomato paste, salt and oregano; mix well.
- Spread a fourth of the meat sauce in an ungreased 5-quart slow cooker. Arrange a third of the noodles over sauce (break the noodles if necessary).
- Combine the cheeses; spoon a third of the mixture over noodles. Repeat layers twice.
- Top with remaining meat sauce.
- Cover and cook on low for 4-5 hours or until noodles are tender.
Nutrition Facts : Calories 546.1, Fat 33.2, SaturatedFat 16.7, Cholesterol 127.3, Sodium 2189.5, Carbohydrate 19.5, Fiber 3.8, Sugar 12.8, Protein 43.5
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