Crock Pot Harvest Stoup Recipes Recipe For Lasagna

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CROCK POT LASAGNA



Crock Pot Lasagna image

Make and share this Crock Pot Lasagna recipe from Food.com.

Provided by Derf2440

Categories     Cheese

Time 4h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb lean ground beef
1 onion, chopped
2 garlic cloves, smashed
1 (28 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 1/2 teaspoons salt
1 teaspoon dried oregano
12 ounces cottage cheese (we like 2%)
1/2 cup grated parmesan cheese or 1/2 cup asiago cheese
12 ounces lasagna noodles, uncooked
16 ounces shredded mozzarella cheese

Steps:

  • Brown ground beef, onion and garlic in frypan.
  • Add tomato sauce, tomato paste, salt and oregano.
  • Cook long enough to get it warm.
  • Spoon a layer of meat sauce onto the bottom of the slow cooker.
  • Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses.
  • Repeat with sauce, noodles and cheeses until all are used up.
  • Cover and cook on low for 4 to 5 hours.

Nutrition Facts : Calories 1098.2, Fat 46.1, SaturatedFat 23.6, Cholesterol 190, Sodium 3576.6, Carbohydrate 92, Fiber 8.1, Sugar 20.9, Protein 78.9

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 SOUP



Slow-Cooker Lasagna Soup image

Every fall and winter, our staff has a soup rotation. I have modified this recipe so I can prep it the night before and put it in the slow cooker in the morning. My colleagues love it! -Sharon Gerst, North Liberty, Iowa

Provided by Taste of Home

Categories     Lunch

Time 5h35m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 13

1-1/2 pounds bulk Italian sausage
1 large onion, chopped
2 medium carrots, chopped
2 cups sliced fresh mushrooms
3 garlic cloves, minced
1 carton (32 ounces) chicken broth
2 cans (14-1/2 ounces each) Italian stewed tomatoes
1 can (15 ounces) tomato sauce
6 lasagna noodles, broken into 1-inch pieces
2 cups coarsely chopped fresh spinach
1 cup cubed or shredded part-skim mozzarella cheese
1/2 cup shredded Parmesan cheese
Thinly sliced fresh basil, optional

Steps:

  • In a large skillet, cook sausage over medium-high heat until no longer pink, breaking into crumbles, 8-10 minutes; drain. Transfer to a 5- or 6-qt. slow cooker., Add onion and carrots to same skillet; cook and stir until softened, 2-4 minutes. Stir in mushrooms and garlic; cook and stir until mushrooms are softened, 2-4 minutes. Transfer to slow cooker. Stir in broth, tomatoes and tomato sauce. Cook, covered, on low until vegetables are tender. 4-6 hours., Skim fat from soup. Add lasagna; cook until tender, 1 hour longer. Stir in spinach. Remove insert; let stand 10 minutes. Divide mozzarella cheese among serving bowls; ladle soup over cheese. Sprinkle with Parmesan cheese and, if desired, basil.

Nutrition Facts : Calories 420 calories, Fat 24g fat (9g saturated fat), Cholesterol 63mg cholesterol, Sodium 1731mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 4g fiber), Protein 21g protein.

SLOW-COOKER LASAGNA SOUP



Slow-Cooker Lasagna Soup image

Enjoy all the flavors of lasagna, minus all of the work!

Provided by By Corey Valley

Categories     Entree

Time 7h15m

Yield 8

Number Of Ingredients 15

1 lb ground beef
1 medium yellow onion, diced
3 to 4 cloves of garlic, finely chopped
1 can (28 oz) crushed tomatoes, undrained
1 can (15 oz) tomato sauce
1 carton (32 oz) Progresso™ beef flavored broth
2 cups sliced mushrooms
1 tablespoon dried basil leaves
1 tablespoon dried parsley
1 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked bow-tie (farfalle) pasta (2 oz)
2 cups chopped zucchini
Shredded cheese, if desired

Steps:

  • In 10-inch skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is brown; drain. Place in 6-quart slow cooker.
  • Add garlic, tomatoes, tomato sauce, broth, mushrooms, basil, parsley, water, salt and pepper to slow cooker; stir. Cover and cook on Low heat setting 7 to 8 hours.
  • When about 30 minutes are left , add uncooked pasta and zucchini; cover and continue cooking until time is up.
  • Top with shredded cheese.

Nutrition Facts : Calories 210, Carbohydrate 22 g, Cholesterol 35 mg, Fat 1/2, Fiber 3 g, Protein 14 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 9 g, TransFat 0 g

CROCK POT HARVEST STOUP



Crock Pot Harvest Stoup image

This is really good. My family raved about it for days. You may want to thicken up the broth to suit you but it was just fine for us. The way it comes out is like a stoup. Like Rachael Ray says," Its not a Stew or a Soup it's a Stoup!!" Hope you enjoy!!

Provided by barefootmommawv

Categories     Stew

Time 7h10m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 lb lean ground turkey or 1 lb chicken, browned
1 yellow onion, chopped
3 garlic cloves, chopped
1 (14 ounce) can kidney beans, rinsed and drained
1 sweet potato, peeled and chopped
3 red potatoes, peeled and chopped
1 acorn squash, peeled and chopped
1 (10 1/2 ounce) can tomatoes and green chilies (rotel)
4 cups chicken broth
1/4 teaspoon clove
1/4 teaspoon allspice
salt and pepper

Steps:

  • Peel and chop all of the vegetables, and add it to the crockpot. Break up the ground meat with your fingers and add it inches Dump in the kidney beans and the can of tomatoes and chilies. Add the broth and the seasonings. Stir well. It will look like there isn't enough liquid, but more will be made from the vegetables and meat. I promise.
  • Cook on low for 7 to 9 hours. Mine took about 9 hours because I have an older crockpot. Yours may take less time.

Nutrition Facts : Calories 334.4, Fat 7.9, SaturatedFat 2.1, Cholesterol 59.7, Sodium 996.1, Carbohydrate 43.2, Fiber 6.7, Sugar 4.5, Protein 23.4

CROCK POT LASAGNA RECIPE - (4.5/5)



Crock Pot Lasagna Recipe - (4.5/5) image

Provided by shawnanewton

Number Of Ingredients 6

1 pound ground beef
Lasagna noodles
1 jar spaghetti sauce
1 1/2 cups cottage cheese
1 1/2 cups shredded Mozzarella cheese
2 tablespoons grated Parmesan cheese

Steps:

  • Brown ground beef and drain. Spoon 1 cup spaghetti sauce in bottom of 4-quart crock pot. Mix remaining sauce with beef. Place 2 uncooked lasagna noodles on sauce in crock pot. Spread 1/3 meat mixture on top of noodles. Spread 3/4 cup cottage cheese over meat. Sprinkle 1/2 cup mozzarella cheese over cottage cheese. Add another layer of uncooked noodles, 1/3 meat mixture, the remaining cottage cheese and 1/2 Cup of mozzarella cheese. Place another layer of uncooked noodles, meat mixture, and mozzarella cheese. Sprinkle Parmesan cheese over top. Cover with lid and cook on low for 4 hours. If cooked much longer, it gets a bit well done. Tip: If your crock pot is retaining to much moisture you can remove the lid for the last 15 to 30 minutes of cooking.

SLOW COOKER LASAGNA STEW (CROCK POT)



Slow Cooker Lasagna Stew (Crock Pot) image

Make and share this Slow Cooker Lasagna Stew (Crock Pot) recipe from Food.com.

Provided by bmcnichol

Categories     Meat

Time P4DT15m

Yield 6 serving(s)

Number Of Ingredients 13

1 lb uncooked lean ground beef
1 small onion, chopped
1 medium garlic clove, minced
28 ounces canned crushed tomatoes
15 ounces canned tomato sauce
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes (to taste)
1 cup part-skim ricotta cheese
1 1/2 cups part-skim mozzarella cheese, shredded, divided
6 dry no-boil lasagna noodles
1/2 cup shredded parmesan cheese

Steps:

  • Cook beef, onion and garlic until beef is no longer pink.
  • Drain.
  • Mix in crushed tomatoes, tomato sauce, salt, oregano, basil and crushed red pepper flakes and simmer 5 minutes.
  • In a bowl, mix ricotta cheese and 1 cup of mozzarella cheese.
  • Spoon 1/3 of beef mixture into a 5-quart crock pot.
  • Break 3 lasagna sheets in half and arrange over beef mixture.
  • Top with half of ricotta mixture.
  • Repeat with another layer and finish with remaining beef.
  • Cook on low setting for 4 to 6 hours.
  • Turn off crock pot.
  • In a bowl, combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese and sprinkle on top of lasagna.
  • Cover until cheese melts and lasagna firms up, about 10 minutes.
  • If you like to sneak veggies into your lasagna, add a can of zucchini in tomato sauce to the meat mixture.
  • I keep cooked ground beef in the freezer so this is easier to put together. I mix the beef and tomato mixture and let sit overnight. I then assemble the lasagna in the morning.

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