Slow Cooker Cheese Steak 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.

PHILLY CHEESESTEAK LASAGNA

Steps:

• Pour 2 tbsp of vegetable oil into a large pot of pan, then heat up over medium high heat.
• Once the oil is hot, add in the steak, season with the salt & pepper, then cook for about 5 minutes.
• Next, remove the steak from the pan, then add in the peppers & onions. Season with sat & pepper.
• Cook until translucent, then remove from the pan.
• Combine the steak, onions, and peppers, then toss in the minced garlic. Set to the side.
• In medium sized sauce pan, add 4 tbsp of salted butter, and melt down over medium heat.
• Sprinkle in 1/3 cup of all purpose flour, then stir and let cook for 2 minutes.
• Next pour in the milk, then add the mascarpone cheese.
• Stir the ingredients, and now add in the creamy harvarti.
• Stir the ingredients, until all sauce is creamy, and everything is melted & creamy.
• Reduce the heat to low.
• Now cook the pasta until it al dente'.
• Combine the ricotta, eggs, 8 oz shredded mozzarella cheese, and Italian herbs.
• Mix until well combined.
• Combine all of the remaining cheese.
• Now it's time to LAYER THE INGREDIENTS!
• Preheat the oven to 350 F.
• Lightly oil a 9x13 bake dish.
• Add in a layer of pasta, then the ricotta mixture, the cheese mixture, the pepper and onions, then the cheese sauce.
• Repeat.
• The top off with sauce, steak, and cheese.
• Leave the lasagna uncovered,
• Bake in the oven for 45 minutes.
• Let cool for about 10 minutes before digging in.
• Serve & enjoy!

SLOW COOKER CHEESE STEAK LASAGNA

Steps:

• Add a little drizzle of oil to a large skillet and brown the steak. Remove and set aside. Add a little more oil and add the onions, mushrooms, pepper and garlic. Cook until softened about 3 minutes. Add the wine and scrap up bits from bottom of pan. Add the tomato sauce and red pepper flakes. Cook 1 minute. Remove from heat.
• In a large slow cooker add a small layer of tomato mixture to bottom of the dish. Add a layer of lasagna noodles breaking them up to fit. Then add half the steak and have the Provolone cheese slices then half of the tomato mixture. Top with another layer of noodles the rest of the steak and the last of the Provolone cheese. Add half of the remaining tomato mixture.
• Add the remaining noodles and top off with the rest of the tomato sauce. Cook on low for 6 hours. Pour the processed cheese sauce on top and cook another half an hour.

SLOW-COOKER LASAGNA (BY KRAFT)

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.

SLOW COOKER LASAGNA STEW (CROCK POT)

Steps:

• Cook beef, onion and garlic until beef is no longer pink.
• Drain.
• Mix in crushed tomatoes, tomato sauce, salt, oregano, basil and crushed red pepper flakes and simmer 5 minutes.
• In a bowl, mix ricotta cheese and 1 cup of mozzarella cheese.
• Spoon 1/3 of beef mixture into a 5-quart crock pot.
• 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 beef.
• Cook on low setting for 4 to 6 hours.
• Turn off crock pot.
• In a bowl, combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese and sprinkle on top of lasagna.
• Cover until cheese melts and lasagna firms up, about 10 minutes.
• If you like to sneak veggies into your lasagna, add a can of zucchini in tomato sauce to the meat mixture.
• I keep cooked ground beef in the freezer so this is easier to put together. I mix the beef and tomato mixture and let sit overnight. I then assemble the lasagna in the morning.