Crock Pot Vegetable Chili Recipes Recipe For Lasagna

SLOW COOKER LASAGNA

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.

CROCK POT VEGETARIAN LASAGNA

Steps:

• In large saucepan over medium heat, heat olive oil and add onions and garlic. Cook over medium heat until tender, about 3 minutes. Add mushrooms, oregano, salt and pepper to taste and cook for another 3 minutes, stirring often.
• Add tomato paste and stir mixing thoroughly. Add tomato sauce, stir and cook sauce stirring occasionally for another 6-8 minutes or until heated through.
• Remove sauce from heat and set aside.
• In crock pot, cover bottom with enough sauce to just cover. Add two layers of lasagna noodles, breaking them where needed.
• Spread noodles with one tub of the ricotta cheese and salt and pepper. Add two layers of lasagna noodles.
• Cover noodles with half of the sauce, sprinkle with 1/2 of the mozzarella cheese. Add two layers of lasagna noodles.
• Spread noodles with 1/2 tub of the ricotta cheese. Shake excess water from spinach leaves and cover cheese with spinach and salt and pepper. Add two layers of lasagna noodles.
• Cover noodles with remaining sauce and cover sauce with remaining mozzarella and parmesan or asiago cheese.
• Put lid on crock pot and turn on high. Leave to cook for 5 hours. When done, let lasagna sit for 8 minutes to set before cutting.

CROCK POT LASAGNA

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.