Crock Pot Lasagna Ww Recipes

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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 Italian comfort food classic takes only 10 minutes to prep and needs no supervision to come together beautifully. Unlike time-consuming traditional versions, this recipe is so easy, there is no need to cook the noodles first. Two full layers of savory tomato sauce, rich cheese sauce and pasta present the perfect meal for a family dinner any night of the week. Paired with a crunchy and simple salad of lettuce, carrots, cucumber and tomatoes and topped with a light Italian vinaigrette, you will not have to call anyone to the table, they will be waiting. When the lasagna is fully cooked let it sit a few minutes before serving so it can firm up a bit. Leftovers are sure to be sought-after so making a double batch might be best.

Categories     Dinner

Time 6h20m

Yield 6 servings

Number Of Ingredients 13

1 pound(s) Uncooked 93% lean ground beef
1 small Uncooked onion(s) chopped
1 medium clove(s) Garlic clove(s) minced
28 oz Canned crushed tomatoes
15 oz Canned tomato sauce
1 tsp Table salt
1 tsp Dried oregano
0.5 tsp Dried basil
0.25 tsp Crushed red pepper flakes or to taste
1 cup(s) Part-skim ricotta cheese
1.5 cup(s) Shredded part-skim mozzarella cheese divided
6 item(s) Uncooked lasagna noodles
0.5 cup(s) Shredded parmesan cheese strong-flavored like Parmigiano Reggiano

Steps:

  • Heat a large nonstick skillet over medium-high heat. Add beef, onion and garlic; cook, stirring frequently, breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and red pepper flakes; simmer 5 minutes to allow flavors to blend.
  • Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.
  • Spoon 1/3 of beef mixture into a 5-quart slow cooker. 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 1/3 of beef mixture.
  • Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat and season to taste, if desired.
  • In a small bowl, combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese; sprinkle over beef mixture. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes.
  • Serving size: 1/6 of lasagna

Nutrition Facts : Calories 250 kcal

WEIGHT WATCHER CROCKPOT LASAGNA RECIPE - (4.2/5)



Weight Watcher Crockpot Lasagna Recipe - (4.2/5) image

Provided by dgrisko

Number Of Ingredients 12

1 1/2 pounds lean ground turkey
1 small onion, chopped
2 tablespoons minced garlic
1 pound fat free mozzerella
12 ounce ricotta cheese
1 teaspoon Italian seasoning
Salt & pepper to taste
8 ounce no-bake lasagna noodles
30 ounce tomato sauce
6 ounce tomato paste
1 cup mushrooms, sliced
1/2 green pepper, chopped

Steps:

  • In a frying pan, brown turkey with onion and garlic. Add spices and tomato sauce and paste, stirring over medium heat until warm all the way through. Mix cheeses in separate container. Layer 1/3 meat sauce, 1/3 noodles, 1/3 cheese, and 1/3 vegetables in crock pot Repeat 2 more times until all ingredients have been used. Cook on low 4 to 5 hours. Makes 8 servings.

SLOW COOKER LASAGNA



Slow Cooker Lasagna image

No need to cook the noodles first or stay home while it bakes. Just let it sit a few minutes before serving so it can firm up a bit.

Categories     Dinner,Lunch

Time 6h20m

Yield 6 servings

Number Of Ingredients 13

1 pound(s) Uncooked 93% lean ground beef
1 small Uncooked onion(s) chopped
1 clove(s), large Garlic clove(s) minced
28 oz Canned crushed tomatoes
15 oz Canned tomato sauce
1 tsp(s) Table salt
1 tsp(s) Dried oregano
0.5 tsp(s) Dried basil
0.25 tsp(s) Crushed red pepper flakes or to taste
1 cup(s) Part-skim ricotta cheese
1.5 cup(s) Shredded part-skim mozzarella cheese divided
6 item(s) Uncooked lasagna noodles no-cook
0.5 cup(s) Shredded parmesan cheese strong-flavored like Romano or Parmigiano Reggiano

Steps:

  • Heat a large nonstick skillet over medium-high heat. Add beef, onion and garlic; cook, stirring frequently, breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and red pepper flakes; simmer 5 minutes to allow flavors to blend.
  • Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.
  • Spoon 1/3 of beef mixture into a 5-quart slow cooker. 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 1/3 of beef mixture.
  • Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat and season to taste, if desired.
  • In a small bowl, combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese; sprinkle over beef mixture. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes. Yields 1/6th of dish per serving.

Nutrition Facts : Calories 163 kcal

CROCK POT LASAGNA (WW)



Crock Pot Lasagna (Ww) image

My family loved this -- so easy and so good and it is a WW recipe too - 8 points/serving. Recipe source: Weight Watchers.com

Provided by ellie_

Categories     Meat

Time 6h20m

Yield 6 serving(s)

Number Of Ingredients 13

1 lb lean ground beef (I used very lean ground beef with only 4% fat but I think this will also work with ground turkey too)
1 onion, chopped
1 garlic clove, minced
1 (28 ounce) can tomatoes, crushed
1 (15 ounce) can tomato sauce
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes
1 cup part-skim ricotta cheese
1 1/2 cups lowfat mozzarella cheese, shredded (I used WW mozzarella)
6 lasagna noodles
1/2 cup parmesan cheese, shredded

Steps:

  • In a large skillet over medium high heat brown beef, onion and garlic, stirring to break up beef (5-10 minutes) until meat is brown.
  • Stir in next 6 ingredients (tomatoes - red pepper flakes) and simmer another 5 minutes.
  • Meanwhile in a small bowl combine ricotta and 1 cup of the mozzarella.
  • Spoon 1/3 of the tomato/beef mixture into crock pot. Break 3 lasagna noodles in half and arrange on top of tomato/beef mixture and top with half of the ricota mixture. Repeat with second layer. Finish with the remaining 1/3 of the meat mixture.
  • Cover and cook on low for 4-6 hours.
  • In a small bowl combine remaining mozzarella and Parmesan cheese. Sprinkle over meat mixture and set aside for 10 minutes or until cheese melts and lasagna is firm (10 minutes or so).

Nutrition Facts : Calories 360.2, Fat 14, SaturatedFat 6.7, Cholesterol 69.2, Sodium 999.4, Carbohydrate 30.6, Fiber 3.8, Sugar 8.2, Protein 28.4

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



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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