Awesome Crock Pot Lasagna Recipes

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SLOW COOKER LASAGNA



Slow Cooker Lasagna image

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

1 pound lean ground beef
1 onion, chopped
2 teaspoons minced garlic
1 (29 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 ½ teaspoons salt
1 teaspoon dried oregano
1 (12 ounce) package lasagna noodles
12 ounces cottage cheese
½ cup grated Parmesan cheese
16 ounces shredded mozzarella cheese

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



Slow Cooker Lasagna image

Provided by Alton Brown

Time 5h55m

Yield 10 to 12 servings

Number Of Ingredients 12

1 pound lasagna noodles
10 ounces eggplant, about 1 small, quartered lengthwise and sliced on mandoline
10 ounces zucchini, about 1 small, sliced lengthwise on mandoline
1 pound hot and mild grass-fed beef sausage links
2 tablespoons kosher salt
1 (14 1/2-ounce) can whole, peeled tomatoes
2 teaspoons Italian seasoning , divided
1/2 ounce all-purpose flour
1/2 ounce goat's milk powder
2 large portobello mushroom caps, sliced
1/2 pound ground pork
4 ounces part-skim mozzarella, grated

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



Slow-Cooker Lasagna image

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

1 (15 ounce) container POLLY-O Original Ricotta Cheese
1 (7 ounce) package KRAFT 2% Milk Shredded Mozzarella Cheese, divided
¼ cup KRAFT Grated Parmesan Cheese, divided
1 large egg
2 tablespoons chopped fresh parsley
1 pound ground beef
1 (24 ounce) jar spaghetti sauce
1 cup water
6 lasagna noodles, uncooked

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.

AWESOME CROCK POT LASAGNA



Awesome Crock Pot Lasagna image

My family is crazy about my lasagna, so I thought I'd try it in the crock pot. I think it would be great for a potluck.

Provided by God Loves U

Categories     Pork

Time 8h20m

Yield 6 serving(s)

Number Of Ingredients 17

1/2 lb Italian sausage
1/2 lb ground beef
1 small onion, chopped
1 garlic clove, minced
1 (4 ounce) can sliced mushrooms
1/2 teaspoon salt
1/2 cup dry red wine
3 cups spaghetti sauce
1 (6 ounce) can tomato paste
1 (8 ounce) can tomato sauce
12 lasagna noodles, uncooked
1 egg, slightly beaten
2 cups ricotta cheese or 2 cups cottage cheese
1/2 cup grated parmesan cheese
2 tablespoons parsley flakes
1 dash fresh ground black pepper
2 1/2 cups mozzarella cheese, shredded

Steps:

  • Brown meat and onion in large skillet, drain off excess fat.
  • (this can be done ahead and kept frozen until ready to use).
  • Add garlic, mushrooms, salt, wine, spaghetti sauce, paste, and tomato sauce to the meat mixture; mix well.
  • Set aside.
  • In a medium bowl, combine egg, ricotta cheese, Parmesan cheese and parsley flakes, set aside.
  • Spray crock pot with cooking oil.
  • Layer the bottom of a 5 to 6 quart crock pot with 4 noodles, broken into pieces to fit.
  • Spread half of the ricotta cheese mixture over the noodles.
  • Top with 1/4 of the meat mixture and 1/4 of the shredded cheese.
  • Top with 4 noodles, remaining cheese mixture, 1/4 of the meat mixture and 1/4 shredded cheese.
  • Top with remaining 4 noodles and remaining meat mixture.
  • Cover; cook on low setting for 6 to 8 hours.
  • About 10 minutes before serving, sprinkle top of lasagna with remaining shredded cheese.
  • Cover; let stand 10 minutes or until cheese is melted.

VERY SIMPLE CROCK POT LASAGNA



Very Simple Crock Pot Lasagna image

This recipe is for those who don't have a cabinet of spices and want a short list of ingredients to remember at the grocery store. It goes over well with my family, who are used to a more traditional, labor-intensive lasagna. The recipe calls for setting the crock pot on High, which cooks the lasagna in about 2 hours, but if set on low would probably take 6-8 hours.

Provided by WadeF

Categories     Meat

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 5

2 lbs ground meat
1 (14 ounce) jar spaghetti sauce (whatever your favorite brand and variety)
1 (16 ounce) jar alfredo sauce (I use the 4 cheese variety)
uncooked lasagna noodle
1 (16 ounce) package shredded Italian cheese blend (may use 2 if you want a cheesier 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.

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