Very Simple Crock Pot Lasagna Food

EASY RAVIOLI LASAGNA - CROCK POT

Steps:

• Brown ground beef and onion, drain. Add brown sugar and spaghetti sauce and heat through.
• Spoon a thin layer of sauce over the bottom of a sprayed slow cooker. Add a single layer of frozen ravioli (do not thaw). Cover with half the remaining sauce, then half the cheese. Repeat layers (you will probably have a few ravioli left over).
• Cover and cook on high 3 to 4 hours or until very hot and cheese has melted. Makes 8 to 10 servings.

SLOW-COOKER LASAGNA

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.

EASY CROCK POT LASAGNA

Steps:

• In a large skillet, brown the beef or turkey with the onion.
• Add the garlic, stir and cook for 1-2 more minutes.
• Remove any excess grease.
• Add rosemary, salt and pepper.
• Add in the spaghetti sauce and water.
• Simmer for 5 minutes.
• In a separate bowl, mix the cottage cheese, 1 1/2 cups mozzarella, Parmesan, egg and the parsley together.
• Place 1 cup meat and spaghetti sauce mixture into the bottom of a 4-6 quart crock pot.
• Place three of the noodles and half of the cottage cheese mixture on top of the sauce mixture.
• Add 2 more cups of the meat mixture.
• Top with the remaining noodles (if they do not fit, you can break them so that they do. (I put any extra pieces around the edges).
• Add the rest of the cheese mixture and the rest of the meat mixture.
• Cook on low for 4-5 hours or until the noodles are soft. Do not cook on high or it will not work!!!
• When it is done, Sprinkle the remaining 1/2 cup mozzarella cheese on top.
• Put the lid back on and let sit for 10 minutes.
• Do not overcook.
• Enjoy.

EASY CROCK POT LASAGNA

Steps:

• Mix together tomatoes, water and seasonings.
• Place 1 cup of sauce in the bottom of your 6 quart slow cooker.
• Place first layer of noodles and top with 1/3 of ricotta cheese, 1 cup of sauce, 1/3 of sausage, 1/3 of mushrooms and 1/4 of mozzarella.
• Repeat layers until out of ricotta, sausage and mushrooms.
• Top with noodles then pour all remaining sauce over top and cover with remaining mozzarella and parmesan cheese.
• Cover and cook on high for 4 hours.
• If time allows, for best flavor, refrigerate overnight before slicing and reheating to serve.

CROCK-POT EASY LASAGNA RECIPE

Steps:

• In a medium skillet, cook and crumble the ground beef over medium-high heat on the stove top until no longer pink. Drain off excess fat and add the marinara sauce skillet and stir to combine.
• Spray a 3.5 quart casserole OR a 6 quart oval slow cooker with non-stick cooking spray (or line with a slow cooker liner) to make removal of the cooked lasagna easier.
• Spoon a thin layer of the meat sauce in the bottom of the slow cooker and spread evenly.
• Add a layer of no-bake lasagna noodles, breaking them in half if needed to make them fit in the slow cooker.
• Add another layer of the meat sauce on top of the noodles.
• Add a layer of both mozzarella and cheddar cheese.
• Add another layer of meat sauce, a layer of noodles, and another layer of meat sauce and then a final layer of cheese for the very top layer.
• Cover and cook on LOW for 4 to 5 hours or until the noodles are tender.

MILE-HIGH CROCK POT LASAGNA WITH ZUCCHINI OR SPINACH

Steps:

• Brown the beef, onions, zucchini, and garlic in 2 tablespoons olive oil in a large skillet, stirring to break up meat.
• Stir in the oregano, basil, pepper, crushed anise seeds, sliced mushrooms, parsley, spaghetti sauce, and wine.
• In a separate bowl, stir together the beaten egg and the ricotta cheese, beating well until mixture is smooth. Stir in the grated Parmesan cheese, combine well.
• Grease the bottom and sides of the crock pot (I use cooking spray or butter).
• Layer about 1/4 of the meat sauce mixture in the bottom of the crock pot. Put a layer of noodles on top of that (break noodles to fit, overlapping is fine). Put about 1/3 of the cheese mixture and sprinkle with 1/4 of the mozzarella. Repeat with sauce, noodles and cheese for another two layers. Top with meat sauce and a little Parmesan and shredded mozzarella on top.
• Cover and cook on low for 4-6 hours (4 hours on HIGH plus 30 minutes on LOW, in my 1990s 'older' model 4-Quart crock pot), or until noodles are tender.

VERY SIMPLE CROCK POT LASAGNA

Steps:

• Brown and drain ground meat.
• Place a layer of lasagna noodles in bottom of crock pot.
• Spoon in a layer of ground meat.
• Layer approximately 1/3 jar of each sauce.
• Top layer with cheese.
• Repeat from step 2 for two more layers.
• Cover and cook on high for 2 hours.

EASY SLOW COOKER LASAGNA

Steps:

• Heat olive oil in a large skillet over medium-high heat. Add the onion and cook for 1-2 minutes, stirring, until it begins to soften.
• Add the ground beef (or turkey) to the skillet and season with salt and pepper. Cook until browned and cooked through, breaking up the meat into small pieces as it cooks.
• Add the garlic and cook for 30 seconds, stirring. Remove pan from the heat.
• Spread 1 cup of the marinara sauce in the bottom of the slow cooker insert. Make a single layer of noodles, breaking them up as needed. Top with 1/3 of the meat, 1 cup of marinara sauce, and 2/3 cup shredded mozzarella.
• Make a second layer with noodles, half of the remaining meat, another 1 cup of sauce, and 2/3 cup mozzarella.
• Make a third layer with noodles, the remaining meat, 1 cup sauce and 2/3 cup mozzarella.
• Top with one more layer of noodles, 1 ½ cups of sauce, and the remaining 1/2 cup mozzarella
• Cook in your slow cooker on low heat for about 4 hours, until noodles are soft. Turn off heat and let stand, covered, for 20-30 minutes before serving. Open lid carefully to keep any condensation on the lid from dripping on the lasagna. Serve with grated Parmesan and fresh parsley or basil, if desired.

CROCK-POT LASAGNA

Steps:

• In a large skillet over medium heat, heat oil. Add onion and cook until translucent, 3 to 4 minutes. Add garlic and cook until fragrant, 1 minute. Add beef and season with salt, pepper, and Italian seasoning. Cook until no pink remains. Stir in 3 cups of the marinara until combined and cook 2 to 3 minutes more.
• In a large bowl, combine ricotta with Parmesan and parsley. Season with salt and pepper and stir until fully incorporated.
• Grease the bowl of your slow cooker with a nonstick cooking spray. Using the remaining marinara, spread a thin layer on the bottom of the crock pot. Next, add a layer of noodles (you'll have to break some to make them fit), a layer of meat mixture, a layer of mozzarella, and a layer of ricotta mixture. Repeat until all ingredients are used up, ending with mozzarella. Cover and cook on low for 4 to 5 hours.
• Garnish with more Parmesan and parsley and serve.

GLUTEN FREE CROCK POT LASAGNA SOUP

Steps:

• Brown the ground beef in a large sauce pan and drain off in excess grease.
• Place the ground beef, onion, red bell pepper, diced tomatoes, crushed tomatoes, garlic, Italian seasoning and beef broth in a 6 quart crock pot.
• Cover and cook on low for 6-8 hours or on high for 3-4 hours.
• Stir in the uncooked gluten free pasta. Cover and switch the crock pot to the high setting. Cook for 20-40 minutes until the noodles are cooked through and cooked to the tenderness that you prefer.
• Spoon into bowls. Top with a tablespoon of ricotta cheese, and a handful of mozzarella and parmesan cheese.
• Enjoy!

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.