CROCK POT ITALIAN BEEF
I start this after dinner the night before and forget it so much that when I get up in the morning I wonder what smell so good! I usually do a quick stir about 12-13 hours into it just so anything thats not in the juice gets mixed. Serve it with Mozzarella cheese on crispy rolls for a really good sandwich thats easy.
Provided by LAURIE
Categories One Dish Meal
Time P1DT10m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Place roast in crock pot.
- Add onion and/or peppers if you like.
- Sprinkle dry mix over the top of all.
- Cook on low for 24 hours. (Note: NO liquids at all. The moisture stays trapped in the crockpot as long as you don't open it up.).
SLOW-COOKER SAUSAGE LASAGNA
On especially cold winter days, my family loves this with mild Italian sausage. I agree about the cold days, but I prefer a spicy sausage blend, which gives it a bit of a zing. -Cindi DeClue, Anchorage, Alaska
Provided by Taste of Home
Categories Dinner
Time 4h40m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Line sides of an oval 6-qt. slow cooker with heavy-duty foil; coat foil with cooking spray. In a Dutch oven, cook beef, sausage, onion and garlic over medium heat 8-10 minutes or until meat is no longer pink, breaking up beef and sausage into crumbles; drain. Stir in spaghetti sauce, tomatoes, water and herbs; heat through., In a small bowl, mix ricotta cheese, eggs and Parmesan cheese. Spread 1-1/2 cups meat sauce onto bottom of prepared slow cooker. Layer with 3 noodles (breaking to fit), 3/4 cup ricotta mixture, 1 cup mozzarella cheese and 2 cups meat sauce. Repeat layers twice. Sprinkle with remaining mozzarella cheese., Cook, covered, on low 3-1/2 to 4 hours or until noodles are tender. Turn off slow cooker; remove insert. Let stand 15 minutes. If desired, sprinkle with fresh basil.
Nutrition Facts : Calories 667 calories, Fat 37g fat (17g saturated fat), Cholesterol 164mg cholesterol, Sodium 1310mg sodium, Carbohydrate 41g carbohydrate (14g sugars, Fiber 4g fiber), Protein 42g protein.
CROCK POT LASAGNA
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
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
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
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
BEST EVER SLOW COOKER ITALIAN BEEF ROAST
Best tender and juicy pot roast you've ever eaten! Also great sliced up and served on hearty rolls.
Provided by Teeann
Categories World Cuisine Recipes European Italian
Time 6h10m
Yield 8
Number Of Ingredients 7
Steps:
- Place beef chuck roast into a slow cooker and scatter onion quarters around the meat. Pour the beef broth over the meat and sprinkle the au jus mix, Italian salad dressing mix, salt, and black pepper over the roast.
- Cover cooker, set on Low, and cook until meat is very tender, 6 to 8 hours.
Nutrition Facts : Calories 284.7 calories, Carbohydrate 6 g, Cholesterol 77.5 mg, Fat 18.8 g, Fiber 0.5 g, Protein 20.7 g, SaturatedFat 7.5 g, Sodium 1108.8 mg, Sugar 2.4 g
AUTHENTIC ITALIAN CROCK POT LASAGNA
This is the traditional lasagna recipe my Italian grandmother handed down. I adapted it for a 6-quart crock pot. Can be assembled the same way and baked in a 350 degree oven for one hour. ** 7/07 Note: Thanks to dmac, I wanted to add that I also at times make this sauce using sausage taken out of the casing. Brown after the ground beef, reserving with drippings. Add to the sauce at the same time with ground beef.** *** 1/1/08 Additional notes: Can also add another layer of 1.5 pounds of browned ground beef (seasoned with salt and black pepper to taste), Italian sausage, or a combination. The additional layer will make the lasagna come to the top of a 6-qt. crockpot, but I did not have any problems with overflow. Cook for a total of 6 hours on low. I have also used this recipe in a 12-qt. roaster oven using the bake feature, increasing all of the ingredients proportionately (using 2 eggs) to feed a larger crowd. If increasing the amount of sauce you make, use 2 cans of paste for every 2 cans of tomatoes and increase all other ingredients proportionately. I cook this on 350 degrees for one hour with the mozzarella slices on it from the beginning, just as I would if in a conventional oven. I have also assembled this a day ahead of time and put in the refrigerator until ready to cook the next day.***
Provided by Maureenie
Categories One Dish Meal
Time 5h30m
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- Spray crock pot with non-stick cooking spray.
- Heat olive oil and saute onion and garlic in Dutch oven.
- Add ground beef and cook until lightly browned.
- Add salt and pepper and mix well. Remove meat from pan and set aside.
- Add tomato paste and cook approximately 5 minutes, until browned.
- Add crushed tomatoes, basil, wine, sugar and hot pepper. Stir in the browned ground beef and mix well.
- Cover and let simmer 30 minutes while you prepare the cheese mixture.
- Place ricotta cheese in large mixing bowl.
- Make a well in the center and add 1/2 cup Romano cheese, mozzarella cubes, salt, pepper, and parsley.
- In a small bowl, beat egg lightly. Pour into center well with cheeses.
- Mix until thoroughly combined.
- When tomato sauce has cooked for 30 minutes, spoon a layer of tomato sauce into a 6-qt. oval crock pot.
- Cover with a layer of lasagna noodles, overlapping and breaking pasta to fit all around the bottom, if necessary.
- Add half of the ricotta mixture and carefully spread over lasagna noodles with a frosting knife.
- Cover with a layer of sauce. Then add another layer of lasagna noodles, ricotta mixture, sauce.
- End with a final layer of lasagna noodles and the remaining sauce.
- Cover and cook on low for 4 hours. (I have to set mine on 8 hours and shut it off or switch it to keep warm after 4 hours since my slow cooker cooks anything under 8 on high.).
- In the last 60 minutes, sprinkle top with remaining Romano cheese and slices of mozzarella.
Nutrition Facts : Calories 358.3, Fat 21.8, SaturatedFat 11.4, Cholesterol 87.6, Sodium 581.5, Carbohydrate 17.1, Fiber 3.5, Sugar 2.5, Protein 23
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