SLOW-COOKER VEGETABLE LASAGNE
Make this low-calorie veggie lasagne as a lighter alternative to the traditional bake. It's layered with pasta, ratatouille and sliced aubergine, and packs in all of your five-a-day
Provided by Good Food team
Categories Dinner, Main course, Pasta, Supper
Time 3h30m
Number Of Ingredients 12
Steps:
- Heat 1 tbsp rapeseed oil in a large non-stick pan and fry 2 sliced onions and 2 chopped large garlic cloves for 5 mins, stirring frequently until softened.
- Tip in 2 diced large courgettes, 1 red and 1 yellow pepper, both roughly sliced, and 400g chopped tomatoes with 2 tbsp tomato purée, 2 tsp vegetable bouillon and 15g chopped basil.
- Stir well, cover and cook for 5 mins. Don't be tempted to add more liquid as plenty of moisture will come from the vegetables once they start cooking.
- Slice 1 large aubergine. Lay half the slices of aubergine in the base of the slow cooker and top with 3 sheets of lasagne.
- Add a third of the ratatouille mixture, then the remaining aubergine slices, 3 more lasagne sheets, then the remaining ratatouille mixture.
- Cover and cook on High for 2½ - 3 hours until the pasta and vegetables are tender. Turn off the machine.
- Scatter 125g vegetarian buffalo mozzarella over the vegetables then cover and leave for 10 mins to settle and melt the cheese.
- Scatter with extra basil and serve with a handful of rocket.
Nutrition Facts : Calories 325 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 17 grams sugar, Fiber 11 grams fiber, Protein 15 grams protein, Sodium 0.44 milligram of sodium
SLOW-COOKER LASAGNA
Convenient no-cook lasagna noodles take the work out of this traditional favorite adapted for the slow cooker. It's so easy to assemble for workdays or weekends. We like it accompanied by Parmesan bread or garlic cheese toast. -Lisa Micheletti, Collierville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 4h25m
Yield 8 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 482 calories, Fat 20g fat (11g saturated fat), Cholesterol 84mg cholesterol, Sodium 1317mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 4g fiber), Protein 38g protein.
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
Provided by Alton Brown
Time 5h55m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Place the lasagna noodles in a 13 by 9-inch metal pan and pour over enough hot water to cover the noodles. Set aside until pliable, about 30 minutes. Drain the water from the noodles, separate, and set aside.
- Place the eggplant and zucchini in the bowl of a salad spinner. Sprinkle with the salt and purge for 20 minutes, tossing after the first 10 minutes. Remove the sausage from its casing and chop or pinch into 1/2-inch pieces. Set aside.
- Rinse the eggplant and zucchini under running water and spin until mostly dry.
- Use 4 pliable lasagna noodles to line the sides of a 3-quart slow cooker. Overlap the noodles slightly and press against the sides so they stick. Crush 1 tomato with your hand onto the bottom of the slow cooker. Cover with half of the sausage. Sprinkle with 1/2 teaspoon of the Italian seasoning, one-fourth of the flour, and one-fourth of the goat's milk powder. Add one-fourth of the purged vegetables in a layer, slightly overlapping the pieces. Add one-fourth of the sliced mushrooms in a layer. Add one-fourth of the remaining noodles in a layer, cut to fit any gaps, slightly overlapping the pieces. Gently press down on the noodles before building next layer. Crush another tomato and place atop the noodles. Add half of the ground pork, sprinkle with 1/2 teaspoon of the Italian seasoning, one-fourth of the flour, one-fourth of the goat's milk powder, one-fourth of the vegetables, and one-fourth of the mushrooms. Repeat 2 more times with the remaining ingredients. You will have 4 layers.
- Spread 2 tablespoons of the tomato juice from the can on the top of the last layer of the noodles. Set the slow cooker to low, cover, and cook for 5 hours. Remove any excess fat that has accumulated by pressing down directly on the top of the lasagna with a dish or small lid. Turn off the slow cooker. Sprinkle with cheese. Cover and leave for 30 minutes. Brown the cheese, if desired, using a propane torch or heat gun.
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
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
CROCK POT LASAGNA
Cooking a delicious, hearty Italian dinner just got easier with this Crock Pot Lasagna! Put everything in the slow cooker - including uncooked noodles - and serve up a meal your whole family will love!
Provided by Echo Blickenstaff
Categories Dinner Main Course
Time 4h30m
Number Of Ingredients 11
Steps:
- Brown ground beef, onion, and garlic in a skillet. Add tomato sauce, tomato paste, salt, and oregano. Cook long enough for the sauce to get warm.
- Spray slow cooker with nonstick cooking spray. Spoon 1/3 of the meat sauce into the bottom of the slow cooker. Add a double layer of lasagna noodles, about 1/3 of the package. Break the noodles to fit the inside of the slow cooker and cover the meat sauce. Top noodles with 1/3 of the Cottage cheese, Parmesan cheese, and Mozzarella cheese. Repeat with two more layers of sauce, noodles, and cheeses.
- Cover and cook on low for 4-5 hours.
- Serve immediately. Makes 10 servings.
Nutrition Facts : Calories 447 kcal, Carbohydrate 37 g, Protein 29 g, Fat 21 g, SaturatedFat 10 g, Cholesterol 70 mg, Sodium 1420 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving
20 BEST SLOW COOKER PASTAS
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a slow cooker pasta dish in 30 minutes or less!
Nutrition Facts :
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-COOKED LASAGNA
This traditional favorite is made super easy in a slow cooker. The finished Crock-Pot lasagna cuts well to make nice individual servings. You may need to break the lasagna noodles so they fit into the slow-cooker crock. -Rebecca Goodwin, Bowling Green, Kentucky
Provided by Taste of Home
Categories Dinner
Time 5h
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts :
SLOW-COOKER SAUSAGE LASAGNA
This meat sauce starts quickly on the stove, but hours in the slow cooker add depth.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 25m
Number Of Ingredients 10
Steps:
- In a 5-quart Dutch oven or heavy pot, cook sausage and beef over medium-high, breaking up meat with a spoon, until no longer pink, 4 to 6 minutes. Add onion, carrots, and garlic; season with salt and pepper. Cook until onion has softened, 3 to 5 minutes. Stir in tomato paste, then tomatoes; bring to a boil, and remove from heat.
- Spoon 2 cups meat mixture into bottom of a 5- to 6-quart slow cooker. Layer 3 noodles (breaking them as needed to fit), 2 cups meat mixture, and 1/2 cup cheese; repeat with two more layers (refrigerate 1/2 cup cheese for topping).
- Cover slow cooker, and cook on low, 4 to 6 hours. Sprinkle lasagna with 1/2 cup cheese. Cover until cheese has melted, about 10 minutes.
Nutrition Facts : Calories 376 g, Fat 13 g, Fiber 4 g, Protein 34 g
SLOW-COOKER LASAGNA
Hundreds of home cooks agree that this slow cooker Italian sausage lasagna is the best and easiest way to make lasagna you'll ever try. Just pack the slow-cooker with four layers of sauce, noodles and cheese, then come home to crockpot lasagna four to six hours later.
Provided by Betty Crocker Kitchens
Categories Entree
Time 6h35m
Yield 8
Number Of Ingredients 9
Steps:
- Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.
- Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)
- Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.
- Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.
- Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.
Nutrition Facts : Calories 670, Carbohydrate 65 g, Cholesterol 75 mg, Fiber 5 g, Protein 34 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1770 mg, Sugar 14 g, TransFat 0 g
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
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
This recipe is so easy, you might think that you are doing something wrong. It is delicious!
Provided by KIMIRN
Categories World Cuisine Recipes European Italian
Time 4h40m
Yield 10
Number Of Ingredients 11
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.
Nutrition Facts : Calories 446.4 calories, Carbohydrate 35.7 g, Cholesterol 71.6 mg, Fat 20.3 g, Fiber 3.2 g, Protein 31.2 g, SaturatedFat 10.2 g, Sodium 1420.2 mg, Sugar 7.5 g
SLOW-COOKER LASAGNA
This easy slow-cooker lasagna is satisfying in all the ways that matter: Rich ricotta-Parmesan-spinach layers alternate with tender noodles, melted mozzarella and tomato. (A slow cooker will not give the crispiness that an oven does, but you may not even miss it.) It's also petite compared to many other lasagnas, perfect for feeding a family, not a crowd. If you've ever had a one-pot pasta, the texture of the noodles will be familiar to you: They are tender and starchy. Don't use no-boil or fresh noodles, as they will overcook. If you like, brown some loose Italian sausage in a skillet, pour off the fat and add it with the tomato sauce layers.
Provided by Sarah DiGregorio
Categories dinner, casseroles, pastas, main course
Time 4h10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- In a large bowl, stir together the ricotta, spinach, Parmesan, basil, garlic, oregano, onion powder, ¼ teaspoon salt and a generous amount of black pepper.
- Lightly grease the bottom and sides of a 6- to 7-quart slow cooker with olive oil. Ladle about 1 cup of the marinara sauce in the bottom of the slow cooker, and spread it evenly.
- Make two layers: Lay 3 lasagna noodles on top of the sauce, breaking the noodles to make a roughly even layer. (This doesn't need to be perfect; it's fine if the noodles overlap slightly, and if there are small spots the noodles don't cover.) Ladle about ¾ cup of sauce on top of the noodles and spread evenly. Evenly dollop about half of the ricotta mixture over the sauce, and use the back of a fork to press it into a roughly even layer. Sprinkle about a third of the shredded mozzarella over the ricotta. Repeat to make one more layer, using three noodles, the ¾ cup sauce, the remaining half of the ricotta mixture, then about half of the remaining mozzarella.
- To finish, lay down the remaining 3 lasagna noodles and spread with the remaining sauce. (Reserve the remaining mozzarella.) Cover and cook on low until the internal temperature in the center is at least 140 degrees and the noodles are tender, 3 hours 30 minutes to 4 hours.
- Turn off the slow cooker and sprinkle the top of the lasagna with the remaining mozzarella. Remove the crock from the base that contains the heating element and let the lasagna rest with the lid on for 20 to 30 minutes, otherwise it will fall apart when you try to slice it. Sprinkle the top with more torn basil, to your taste. Cut the lasagna with a knife and scoop out servings with a spatula to serve.
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- In a large deep pan over medium heat, combine ground beef and onion. Cook, breaking up meat with a spatula until no longer pink (5 min). Add garlic and sauté 1 to 2 mins. Add 1/4 cup red wine and simmer until nearly evaporated (5 min).
- Add 3 cups marinara, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp thyme, 1/2 tsp sugar and 2 Tbsp chopped parsley. Mix well, cover and simmer 5 min.:
- Make the cheese sauce: In a medium bowl, combine: 15 oz ricotta, 16 oz cottage cheese, 1 large egg, 1 cup mozzarella cheese, and 2 Tbsp parsley. Mix well.
BEST SLOW COOKER LASAGNA - CROCK POTS AND FLIP FLOPS
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- Add ground beef to a large saute pan, and cook over medium-high heat until browned and cooked through. Add tomato sauce and diced tomatoes. Stir together. This will make your sauce.
SLOW COOKER LASAGNA | BLUE FLAME KITCHEN
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- Heat oil in a large non-stick frypan over medium heat. Add beef and cook, stirring to break up beef, until browned and cooked through. Using a slotted spoon, transfer beef to a large bowl.
- Add Freezer Tomato Sauce, water, spinach, onion, basil and oregano to beef; stir to combine. Stir in cottage cheese, 1 1/2 cups mozzarella cheese, 2 tbsp Parmesan cheese and beaten egg until combined.
- Spread 2 cups of beef mixture in bottom of a greased 6 quart slow cooker. Place 3 uncooked noodles on top, breaking noodles as needed to fit. Repeat layering two times, each time using 2 cups of beef mixture and 3 uncooked noodles. Spread remaining beef mixture evenly over noodles.
SLOW COOKER LASAGNA RECIPE - TASTES BETTER FROM SCRATCH
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- Add salt, pepper, Italian seasoning, parsley, garlic powder, Worcestershire sauce, tomato paste, tomato sauce, sugar, and water. Stir and simmer 15-20 minutes. (You could make the sauce in advance!)
- Spread a fourth of the meat sauce into the bottom of your slow cooker. Arrange a third of the noodles over the sauce (break the noodles to fit, if necessary).
SLOW-COOKER LASAGNA RECIPE - REAL SIMPLE
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- In a medium bowl, combine the tomatoes, garlic, oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper. In another medium bowl, combine the ricotta, parsley, Parmesan, and 1/4 teaspoon pepper.
- Spoon 1/3 cup of the tomato mixture into the bowl of a 4- to 6-quart slow cooker. Top with a single layer of noodles, breaking them to fit as necessary. Add half the Swiss chard. Dollop with a third of the ricotta mixture and a third of the remaining tomato mixture. Sprinkle with a third of the mozzarella.
- Add another layer of noodles and repeat with the other ingredients. Finish with a layer of noodles and the remaining ricotta mixture, tomato mixture, and mozzarella.
SLOW COOKER LASAGNA | GIMME SOME OVEN
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- Add the ground Italian sausage (or ground beef) to a large saute pan, and cook over medium-high heat until browned and cooked through, using a large spoon to stir and break up the meet into small crumbles as it cooks. Remove from heat and drain off any excess grease. Set aside.
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- Mix marinara sauce and water. Place a small amount of sauce in the bottom of a greased oval slow cooker. Place 3 noodles on top, breaking the outer ones in half to fit.
- Sprinkle with 1 cup of cottage cheese; 2/3 cup of mozzarella and 1/3 cup of parmesan. Top with 1 ¼ cups of sauce. Repeat layers 2 more times. Top with the last cup of mozzarella cheese.
- Cook on high for 3-4 hours or on low for 6-8 hours. Let stand for 15 minutes with the lid off before serving.
EASY SLOW-COOKER LASAGNA RECIPE - PILLSBURY.COM
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- Brown ground beef in large skillet 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.
EASY SLOW COOKER LASAGNA RECIPE | THE RECIPE CRITIC
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- Make the meat sauce: Add olive oil to a large skillet or pot. Add in sausage and ground beef and cook until golden brown and no longer pink. Add in the onion and garlic and saute for an additional 2 minutes or so to develop some color. Stir in tomato sauce, water and Italian seasoning. Season with salt and pepper to taste.
- Assemble: Layer 1/4 of the meat sauce onto the bottom of the slow cooker. Top with 3 lasagna noodles breaking them up so they fit. It is okay if they overlap. Spread 1/3 of the ricotta on top of the noodles then sprinkle with 1/4 cup parmesan and 1/2 cup mozzarella cheese. Repeat with two more layers or until you run out of ingredients. (Make sure to reserve 1/2 cup of mozzarella for topping after cooking). The last layer should be tomato sauce.
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