Crock Pot Lasagna Recipe Recipe For Zucchini Recipe For Banana

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MILE-HIGH CROCK POT LASAGNA WITH ZUCCHINI OR SPINACH



Mile-High Crock Pot Lasagna With Zucchini or Spinach image

This is such a wonderful lasagna recipe! Very hearty and delicious with nice deep layers, plenty of meat and cheese, and just the right amount of seasoned sauce--- plus it's a great way to sneak some veggies into your family's meal!! Very easy to prepare, and any leftovers are great reheated the next day. Equally good with chopped spinach or zucchini.

Provided by BecR2400

Categories     One Dish Meal

Time 5h20m

Yield 6-8 serving(s)

Number Of Ingredients 18

1 lb lean ground beef
1 small onion, finely chopped
2 medium zucchini, sliced thinly into 1/4-inch pieces (or about 1-2 cups chopped spinach)
2 garlic cloves, crushed and minced
2 tablespoons extra virgin olive oil
1/2 teaspoon oregano leaves
1/2 teaspoon basil leaves
1/4 teaspoon ground black pepper
1/8 teaspoon anise seed, crushed (optional)
1 (4 ounce) can sliced mushrooms (optional)
1/4 cup snipped fresh parsley (optional)
1 (26 -28 ounce) jar spaghetti sauce, any flavor
1/4 cup dry red wine
11 -12 lasagna noodles, uncooked
1 lb part-skim ricotta cheese
1 egg, beaten
1/2 cup parmesan cheese, grated
2 cups part-skim mozzarella cheese, shredded

Steps:

  • Brown the beef, onions, zucchini, and garlic in 2 tablespoons olive oil in a large skillet, stirring to break up meat.
  • Stir in the oregano, basil, pepper, crushed anise seeds, sliced mushrooms, parsley, spaghetti sauce, and wine.
  • In a separate bowl, stir together the beaten egg and the ricotta cheese, beating well until mixture is smooth. Stir in the grated Parmesan cheese, combine well.
  • Grease the bottom and sides of the crock pot (I use cooking spray or butter).
  • Layer about 1/4 of the meat sauce mixture in the bottom of the crock pot. Put a layer of noodles on top of that (break noodles to fit, overlapping is fine). Put about 1/3 of the cheese mixture and sprinkle with 1/4 of the mozzarella. Repeat with sauce, noodles and cheese for another two layers. Top with meat sauce and a little Parmesan and shredded mozzarella on top.
  • Cover and cook on low for 4-6 hours (4 hours on HIGH plus 30 minutes on LOW, in my 1990s 'older' model 4-Quart crock pot), or until noodles are tender.

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

PALEO CROCK POT LASAGNA RECIPE



Paleo Crock Pot Lasagna Recipe image

I got really excited about this recipe because I have all these fresh veggies waiting for me. However, I didn't realize it meant no cheese, no cottage cheese, and turkey in place of sausage. So my paleo is probably not quite right, but I did love this. I will post the recipe as written, but just know that I doctored mine up with a lot of mozzarella, sausage instead of ground turkey, and I threw in a bag of baby spinach too. Plus I skipped the onion and added hot peppers instead. Serving size is estimated. YUM!

Provided by AmyZoe

Categories     Low Cholesterol

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 19

1/4 cup olive oil
1 small onion, diced
1 teaspoon salt
7 cups tomatoes, diced
1/2 teaspoon raw honey
1 tablespoon olive oil
1/2 small onion, diced
1 lb ground turkey
1/2 teaspoon salt
1/4 teaspoon pepper
18 basil leaves, chopped
1/2 tablespoon olive oil
1/4 small onion, chopped
1/2 summer squash, chopped
1/2 teaspoon garlic, minced
1/4 teaspoon salt
1/2 cup coconut milk, divided
1 egg
4 medium zucchini

Steps:

  • To make the marinara: Heat the olive oil in a large saucepan over medium/high heat. Add the onion and salt and saute for 2 minutes.
  • Add the garlic and saute for 30 seconds more. Add the tomatoes and honey and reduce heat to medium. Let the sauce cook down for about 20 minutes, or until no longer watery and slightly thick. Check seasonings and add more salt, if needed.
  • To make the meat filling: Heat the olive oil in a saute pan over medium-high heat. Add the ground turkey and break apart with a spatula. Cook the turkey for 2 minutes then add the onion, salt, and pepper.
  • Continue cooking until turkey is cooked through (make sure it has been broken up into small crumbles) and the onion is soft. Remove the pan from heat and toss the fresh basil into the mixture.
  • To make the paleo cheese sauce: Heat the olive oil to medium in a small saucepan. Add the chopped onion, summer squash, salt, and garlic to the pan and saute for about 3 to 4 minutes until the onion is translucent. Do not brown. Add 1/4 cup of the coconut milk to the pan and bring to a boil. Simmer for 2 minutes, or until more than half the liquid is absorbed.
  • Place the mixture in a blender with the remaining 1/4 cup coconut milk and puree until very smooth. Add the egg and puree until well blended.
  • To assemble lasagne: Lightly grease the inside of a crock pot. Cover the bottom of the crock pot with about 3/4 cup of the marinara sauce, spreading it out evenly.
  • Place about 5 zucchini noodles side by side over the marinara sauce. Spoon a layer of the cheese sauce over the zucchini noodles.
  • Sprinkle about 1/2 heaping cup of meat over the sauce. Spoon about 1/2 cup to 3/4 cup of the marinara sauce evenly over the meat mixture. Repeat this layering process until you have made 5 layers (zucchini, sauce, meat, marinara) ending with the marinara sauce.
  • Cover and cook on high for 1 1/2 hours. After 1 1/2 hours remove the lid. Using a turkey baster or a ladle, remove all excess liquid that has pooled in the crock pot (the zucchini will let off quite a bit of liquid) and place it in a shallow frying pan. Bring the liquid to a boil and simmer for about 5 to 7 minutes or until reduced into a thick creamy sauce. Pour the sauce over the top of the lasagna in the crock pot and serve.

Nutrition Facts : Calories 172.6, Fat 12, SaturatedFat 3.6, Cholesterol 41.6, Sodium 379.6, Carbohydrate 8.1, Fiber 2.2, Sugar 5.3, Protein 10.2

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.

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