SLOW-COOKER LASAGNA
Love your slow cooker even more when you cook this Slow-Cooker Lasagna! Made with 3 kinds of cheese, this Slow-Cooker Lasagna is one of the easiest recipes ever.
Provided by My Food and Family
Categories Pasta
Time 4h20m
Yield 8 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 400, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 100 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 27 g
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.
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
Easy to make low fat lasagna soup comes together in minutes, filled with traditional Lasagna flavours! Throw all of your ingredients into your slow-cooker or crockpot and you have lasagna soup ready on the dinner table, with minimal effort and maximum taste!
Provided by Karina
Categories Dinner
Time 4h10m
Number Of Ingredients 23
Steps:
- Heat oil in a large pan over medium-high heat. Fry meat, stirring with a wooden spoon to break up any lumps, until browned. Season with salt and pepper to taste.
- Sauté the onion until softened. Add the garlic and cook until fragrant. Transfer to a 6-qt slow cooker bowl.
- Add the rest of the ingredients, cover with lid and cook on high for 4 hours or on low for 8 hours.
- In the last 30 minutes of cooking time, add the lasagna sheets, cover and continue to cook until the pasta is al dente.
- Turn off heat and add the mozzarella, pressing into the heat of the sauce to allow it to melt.
- Combine ricotta, parmesan, parsley and basil in shallow bowl. Season with salt to taste and set aside.
- Divide soup into bowls (you may have some left over), scoop a tablespoon of the ricotta mixture on top and sprinkle with extra chopped parsley and finely grated parmesan cheese to garnish.
Nutrition Facts : Calories 437 kcal, Carbohydrate 34 g, Protein 25 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 58 mg, Sodium 527 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
SLOW-COOKER LASAGNA SOUP
Every fall and winter, our staff has a soup rotation. I have modified this recipe so I can prep it the night before and put it in the slow cooker in the morning. My colleagues love it! -Sharon Gerst, North Liberty, Iowa
Provided by Taste of Home
Categories Lunch
Time 5h35m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a large skillet, cook sausage over medium-high heat until no longer pink, breaking into crumbles, 8-10 minutes; drain. Transfer to a 5- or 6-qt. slow cooker., Add onion and carrots to same skillet; cook and stir until softened, 2-4 minutes. Stir in mushrooms and garlic; cook and stir until mushrooms are softened, 2-4 minutes. Transfer to slow cooker. Stir in broth, tomatoes and tomato sauce. Cook, covered, on low until vegetables are tender. 4-6 hours., Skim fat from soup. Add lasagna; cook until tender, 1 hour longer. Stir in spinach. Remove insert; let stand 10 minutes. Divide mozzarella cheese among serving bowls; ladle soup over cheese. Sprinkle with Parmesan cheese and, if desired, basil.
Nutrition Facts : Calories 420 calories, Fat 24g fat (9g saturated fat), Cholesterol 63mg cholesterol, Sodium 1731mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 4g fiber), Protein 21g protein.
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
EASY SLOW COOKER LASAGNA SOUP
Steps:
- Place the beef, salt, and pepper in a 6-quart or larger slow cooker. Use a wooden spoon to gently break up the meat. Add the broth, marinara sauce, onion, garlic, Italian seasoning, and Parmesan rind, if using. Stir well to combine.
- Cover and cook on the HIGH setting for 4 to 5 hours or on the LOW setting for 7 to 8 hours. Stir in the noodles. Cover, set to LOW, and cook until the noodles are tender, 25 to 35 minutes.
- Remove and discard the Parmesan rind. Ladle the soup into bowls and top with the mozzarella, ricotta, and basil. Serve immediately.
Nutrition Facts : SaturatedFat 8.2 g, UnsaturatedFat 0.0 g, Carbohydrate 31.0 g, Sugar 6.2 g, ServingSize Serves 8, Protein 22.0 g, Fat 19.2 g, Calories 386 cal, Sodium 765.8 mg, Fiber 2.7 g, Cholesterol 0 mg
SLOW COOKER LASAGNA SOUP
Slow Cooker Lasagna Soup is hearty, cheesy, and meaty! It has all the flavors of traditional lasagna but in the form of soup, and is effortlessly made in the crockpot.
Provided by Catalina Castravet
Categories Main Course Soup
Time 8h30m
Number Of Ingredients 18
Steps:
- Place a skillet over medium-high heat and cook the meat, breaking it with a wooden spoon. Cook until no longer pink and add the onion and garlic. Stir and keep cooking the beef and nicely browned, season with salt and pepper to taste.
- Drain off any excess fat.
- Transfer the meat to the slow cooker and add the other ingredients minus the lasagna noodles. Turn the settings to low and cook for 7 to 8 hours, or set on high for 3 to 4 hours.
- 30 minutes before cooking time ends, break and add the lasagna noodles, stir well and cook, keep an eye on the soup, for the pasta to be al dente.
- When done cooking, serve the soup topped with cheese, parsley, or basil.
Nutrition Facts : Calories 436 kcal, Carbohydrate 50 g, Protein 23 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 54 mg, Sodium 2117 mg, Fiber 7 g, Sugar 15 g, ServingSize 1 serving
SLOW COOKER SPINACH LASAGNA
Found on the back of Lipton Vegetable Soup mix. Have not made before, but am posting for safe keeping.
Provided by JenJenMarie
Categories European
Time 5h20m
Yield 1 lasagna, 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine ricotta, 1 cup mozarella, 1/4 cup parmesean, eggs, spinach, and soup mix.
- In 6 quart slow cooker, spread 1 cup sauce. Layer 4 lasagna noodles, broken to fit, then 1 cup sauce, and 1/2 ricotta mixture. Repeat. Top with remaning 4 noodles and 2 cups sauce. Reserve remaining sauce. Cook covered on low 5 to 6 hours.
- Sprinkle with remaining cheeses. Cover and cook 10 minutes. Let stand 10 minutes before serving. Serve with remaining sauce heated.
- recipe calls for 2 - 1lb 10oz jars of pasta sauce. Would not let me post it like that.
SLOW-COOKED LASAGNA SOUP
Every fall and winter, our staff has a soup rotation. I have modified this recipe so I can prep it the night before and put it in the slow cooker in the morning. My colleagues love it! -Sharon Gerst, North Liberty, Iowa
Provided by Taste of Home
Categories Lunch
Time 5h35m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a large skillet, cook sausage over medium-high heat, breaking into crumbles, until no longer pink, 8-10 minutes; drain. Transfer to a 5- or 6-qt. slow cooker., Add onion and carrots to same skillet; cook and stir until softened, 2-4 minutes. Stir in mushrooms and garlic; cook and stir until mushrooms are softened, 2-4 minutes. Transfer to slow cooker. Stir in broth, tomatoes, tomato sauce and Italian seasoning. Cook, covered, on low 4-6 hours, until vegetables are tender., Add noodles; cook 1 hour longer or until tender. Stir in spinach. Remove insert; let stand 10 minutes. Divide mozzarella cheese among serving bowls; ladle soup over cheese. If desired, sprinkle with Parmesan cheese and basil.
Nutrition Facts : Calories 266 calories, Fat 8g fat (3g saturated fat), Cholesterol 36mg cholesterol, Sodium 725mg sodium, Carbohydrate 30g carbohydrate (11g sugars, Fiber 5g fiber), Protein 18g protein. Diabetic Exchanges
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
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.
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