Slow Cooked Beef Lasagna Food

SLOW-COOKED CHUNKY BEEF LASAGNE

Steps:

• Heat half the oil in a large pan or dish with a lid over a medium-high heat, and fry the meat for 5 mins until browned. Remove from the pan and set aside.
• Add the remaining oil to the pan and tip in the veg and pancetta. Cook for 10 mins until the onion has softened. Turn up the heat and cook for 3 more mins or until the pancetta begins to brown. Add the beef back to the pan. Pour in the wine and bring to the boil, cooking until the liquid has reduced by half. Tip in the tomatoes, purée, stock, herbs and sugar. Lower the heat and season to taste. Place a lid on the pan and cook over a low heat on a gentle simmer for 2-2½ hrs until the meat is tender. Once cooked, shred the meat into smaller chunks with two forks and stir everything together. Check again for seasoning.
• Heat the oven to 200C/180C fan/gas 6. To make the white sauce, heat the butter in a saucepan until foaming. Stir through the flour and cook for 2 mins. Gradually whisk in the milk until smooth. Return to the heat and simmer for 5 mins until thickened, whisking continuously. Stir through the cheese, nutmeg and season.
• Tip a thin layer of meat sauce into a 25 x 30cm sized dish, followed by a layer of lasagne sheets, then a layer of the meat sauce, followed by a drizzle of the white sauce. Repeat until all the pasta and meat sauce have been used, then finish with a layer of pasta sheets topped with a thick layer of white sauce. Sprinkle over the parmesan and mozzarella.
• Bake for 1 hr until golden and bubbling. Check halfway through cooking - if it is already browned, cover with foil. Serve with a punchy, dressed green salad, if you like.

SLOW COOKER LASAGNE

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.

SLOW-COOKER LASAGNA

Steps:

• In a skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomato sauce, water, tomato paste, salt and oregano. , Spread a fourth of the meat sauce in an ungreased 5-qt. slow cooker. Arrange a third of the noodles over sauce (break the noodles to fit if necessary). Combine 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.

SLOW-COOKED LASAGNA

Steps:

• In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in pasta sauce; heat through. In a large bowl, combine the mozzarella and ricotta cheeses, Italian seasoning, garlic powder, salt and pepper. , Spread 1 cup meat sauce in an oval 3-qt. slow cooker. Break one lasagna noodle into three pieces. Layer 1-1/3 noodles over sauce, breaking noodles to fit as necessary. Top with 2/3 cup meat sauce and 1-1/3 cups cheese mixture. Repeat layers twice. Top with remaining sauce., Cover and cook on low for 4-5 hours or until noodles are tender. Sprinkle with Parmesan cheese. Cover and cook 15 minutes longer. Let stand for 10 minutes before cutting.

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.

SLOW COOKER LASAGNA

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.

SLOW COOKED LASAGNA

Steps:

• In large skillet, cook ground beef over medium-high heat until thoroughly cooked, stirring frequently. Drain.
• Spray 4 to 5-quart slow cooker with nonstick cooking spray. Spread 3/4 cup of the tomato pasta sauce in bottom of sprayed slow cooker. Stir remaining tomato pasta sauce and tomato sauce into ground beef.
• Layer 3 lasagna noodles over sauce in slow cooker, breaking noodles as necessary. Top with 1/3 of the Alfredo pasta sauce, spreading evenly. Sprinkle with 1 cup of the mozzarella cheese. Top with 1/3 of the ground beef mixture, spreading evenly.
• Repeat layering twice, using 2 lasagna noodles in last layer. Sprinkle Parmesan cheese over top.
• Cover; cook on Low setting 3-1/2 to 4-1/2 hours. If desired, cut into wedges to serve.

SLOW-COOKER SAUSAGE LASAGNA

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.

EASY SLOW COOKER LASAGNA RECIPE

Steps:

• Brown ground beef in a large skillet; drain grease and rinse well.
• Stir in spaghetti sauce and water.
• In another bowl mix ricotta, 1 1/2 cups Italian cheese, 2 Tablespoons Parmesan, egg and parsley.
• Spoon 1 cup meat sauce into slow cooker; top with 3 lasagna noodles, broken to fit; and half of 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 4-6 hours or until liquid is absorbed.
• Sprinkle with remaining cheese.
• Let stand, covered for 10 minutes or until cheese is melted.

SLOW COOKER CHEESY LASAGNA WITH SAUSAGE AND BEEF

Steps:

• In a large skillet over medium heat, melt butter.
• Add onion and sauté for 3 minutes. Add garlic and cook for another 2 minutes until onions are soften.
• Add minced sausage and ground beef. Cook until browned, approximately 7 minutes. Drain oil.
• In a large bowl, add marinara sauce, alfredo sauce and canned tomatoes and mix completely.
• Add ground meat mixture to sauce. Add Italian Seasoning and salt and pepper to taste.
• In the slow cooker pan, pour a small amount of the sauce mixture along the bottom of the plan.
• Layer the uncooked lasagna noodles across the bottom of the pan. You can make the noodles to adjust them to the size of your pan.
• Spoon ricotta cheese across the lasagna noodles. Add a layer of grated cheeses. Add a layer of sauce mixture.
• Repeat the layering process; lasagna noodles, ricotta cheese, grated cheeses, sauce mixture.
• For the top layer, proceed with this order: lasagna noodles, sauce mixture, grated cheeses and sliced mozzarella cheese.
• Cook on LOW for 6 hours or HIGH for 4 hours until cheese on top is bubbly.