Cindis Slow Cooker Lasagna Recipes

SLOW-COOKED LASAGNA

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.

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.

SLOW-COOKER LASAGNA

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.

CINDI'S SLOW COOKER LASAGNA

Steps:

• 1. In a 12-inch skillet, cook the ground beef, onion, and garlic, until the meat is no longer pink; drain off the fat.
• 2. Now add the salt, Mrs. Dash Salt Free Seasoning, black pepper, spaghetti sauce and tomato paste. (After I added the spaghetti sauce, I then put 2 Tablespoons of water inside the empty jar. Placed the lid back on the jar, then shook it up a bit, before adding it back to the skillet.) Cook until heated through.
• 3. In a medium size bowl, mix together, the cottage cheese, sour cream, parmesan cheese, and the 1-1/2 cups of shredded mozzarella cheese. Cheese mixture will be thick.
• 4. Be sure to reserve 1/2 cup of the shredded mozzarella cheese, to sprinkling on top the final layer of meat sauce.
• 5. Grease the inside of a 6-quart rectangular slow cooker. (I used a cooking spray to coat the inside of the slow cooker.)
• 6. Spoon 1/4 of the meat sauce in the bottom of a slow cooker.
• 7. Arrange 3 (uncooked) lasagna noodles over the meat sauce.
• 8. Spoon 1/3 of the cheese mixture over the uncooked Lasagna noodles.
• 9. Repeat layers twice, with meat sauce, Lasagna noodles, and the cheese mixture.
• 10. Top with remaining meat sauce.
• 11. Sprinkle the reserved 1/2 cup of shredded mozzarella cheese on top.
• 12. Cover, and cook on low setting (Number 3) for 4 hours.
• 13. Let the Lasagna sit while it's still in the slow cooker, for 15 minutes, before slicing, and serving onto your plate.
• 14. Yields: 8 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.

CINDI'S SLOW-COOKER LASAGNA

Steps:

• In a 12-inch skillet, cook the ground beef, onion, and garlic until meat is no longer pink; drain off fat.
• Add the salt, the Mrs. Dash Table Blend Seasoning, black pepper, the pasta sauce, and the tomato paste to the skillet. Cook until heated through.
• In a medium-size bowl mix together, the cottage cheese, sour cream, parmesan cheese, and the 1-1/2 cups shredded mozzarella cheese. (Cheese mixture will be thick).
• Grease the inside of a 6-quart rectangular slow-cooker.
• Spoon 1/4 of the meat sauce in the bottom of the slow-cooker.
• Arrange 3 (uncooked) lasagna noodles over the meat sauce (over lapping the noodles just a bit).
• Spoon 1/3 of the cheese mixture, over the uncooked lasagna noodles.
• Repeat layers twice, with the meat sauce, the noodles, and the cheese mixture.
• Top with the remaining meat sauce.
• Sprinkle the reserved 1/2 cup shredded mozzarella cheese on top.
• Cover, and cook on low setting (NO. 3) for 4 hours.