Paleo Crock Pot Lasagna Recipes

PALEO CROCK POT LASAGNA RECIPE

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.

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.

SLOW-COOKER LASAGNA

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.