Crock Pot Lasagna Recipe Recipes Recipe For Zucchini

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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

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.

CHEESY CROCKPOT LASAGNA



Cheesy Crockpot Lasagna image

Use this basic recipe and then customize to your liking by adding your favorite Italian ingredients! Experiment with pepperoni, tomatoes, or use Alfredo sauce instead of spaghetti.

Provided by Evans Mommy

Categories     Potluck

Time 5h20m

Yield 8 serving(s)

Number Of Ingredients 9

1 lb ground beef or 1 lb turkey, browned and drained
8 lasagna noodles, uncooked
1 (28 ounce) jar spaghetti sauce, any flavor
1 teaspoon oregano or 1 teaspoon italian seasoning
1/3 cup water
1 (4 ounce) can sliced mushrooms (optional)
1 small onion, chopped (optional)
15 ounces ricotta cheese
2 cups mozzarella cheese, shredded

Steps:

  • Break noodles into pieces and place in bottom of greased crock pot.
  • Stir seasoning into browned meat and place atop lasagna noodles.
  • Layer half sauce and water/half mushrooms/half ricotta cheese/half mozzarella cheese over meat.
  • Repeat layers.
  • Cover and cook on low for 5 hours.

Nutrition Facts : Calories 464.6, Fat 24.8, SaturatedFat 12, Cholesterol 88.9, Sodium 765.9, Carbohydrate 31.2, Fiber 1.2, Sugar 10.2, Protein 28

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