Whole Wheat Crock Pot Lasagna For 2 Food

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.

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.

CHERYL'S WHOLE WHEAT CROCK POT LASAGNA

Steps:

• Brown the ground beef, sausage and garlic.
• Add onion (if using), tomato sauce, paste and spices and cook long enough to get it warm. Turn to low and cover.
• In the meantime, mix the cottage cheese, ricotta, eggs and parmesan cheese in a small bowl.
• Spoon about a 1/3 layer of the meat sauce mixture onto the bottom of the crock pot.
• Add a layer of uncooked lasagna noodles on top of the meat sauce. I break them in half, so that they fit.
• Top with about 1/3 of the cheese mixture.
• Repeat: sauce, noodles, cheese - until all are used up. I like to sprinkle a little more parmesan cheese on the top.
• Cover and cook on high for 2 hours or so.
• Reduce to low and cook another 2-3 hours.
• ENJOY!

CROCK POT VEGGIE LASAGNA

Steps:

• 1. Place the vegetables in a food processor and pulse to roughly chop.
• 2. Place the ricotta, parmesan cheese, herbs, garlic powder, salt and egg in a bowl and stir to combine.3. Pour half of the pasta sauce in the bottom of a crock pot.4. Place a layer of noodles on top of the sauce, covering the entire surface, breaking the noodles to fit the pot.5. Layer half of the ricotta mixture on top of the noodles, followed by 1 cup of the chopped vegetables and then one cup of mozzarella cheese.6. Repeat with another layer of noodles, followed by the remaining ricotta mixture and the chopped vegetables.7. Pour the remaining pasta sauce on top of the lasagna and top with the remaining cup of the grated cheese.8. Cook on low for 4 hours.9. Serve.

SLOW-COOKER VEGETABLE LASAGNA

Steps:

• Heat oil in large skillet on medium heat. Add mushrooms and peppers; cook and stir 3 min. Remove from heat. Add spinach; stir until wilted. Stir in tomato sauce.
• Mix egg, ricotta, 1-1/2 cups shredded cheese and 2 Tbsp. Parmesan until blended.
• Spoon 1-1/2 cups sauce into slow cooker; top with layers of half each of the noodles (broken to fit) and ricotta mixture. Cover with 2 cups sauce. Top with remaining noodles (broken to fit), ricotta mixture and sauce. Cover with lid.
• Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours) or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until shredded cheese is melted.

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.