Ree Drummond Crock Pot Lasagna Recipes

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LASAGNA



Lasagna image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h10m

Yield 8 servings

Number Of Ingredients 15

2 pounds hamburger
1 pound hot breakfast sausage
3 cloves garlic, finely chopped
One 28-ounce can diced tomatoes
One 6-ounce can tomato paste
Freshly ground black pepper
1 tablespoon olive oil
Salt
10 ounces lasagna noodles
1 pound mozzarella
10 to 12 fresh basil leaves
1/4 cup fresh flat-leaf parsley leaves
3 cups low-fat cottage cheese
1 cup freshly grated Parmesan
2 eggs, beaten

Steps:

  • In a large skillet over medium-high heat, saute the hamburger, sausage and garlic until brown. Drain off the excess fat. Add the tomatoes with their juice, tomato paste, 1/2 teaspoon salt and some freshly ground black pepper. Stir together well. Simmer over low heat, uncovered, for 45 minutes, stirring occasionally.
  • Meanwhile, bring a large pot of water to a boil. Add the olive oil and a dash of salt. Cook the lasagna noodles according to the package directions until al dente. Drain the noodles and lay them flat on a piece of aluminium foil to keep their shape.
  • Preheat the oven to 350 degrees F.
  • Grate the mozzarella cheese and set aside.
  • Cut the basil into a chiffonade by stacking the leaves on top of one another, rolling them tightly and then cutting across. Finely chop the parsley. Add half the herbs to the meat mixture and stir together. In a medium bowl, combine the other half of the herbs, the cottage cheese, 1/2 cup of the Parmesan and the eggs, and stir together well.
  • Now let's assemble the lasagna! Begin by laying 4 lasagna noodles in the bottom of a deep rectangular baking pan; the noodles should slightly overlap. Spoon half the cottage cheese mixture onto the noodles; spread to distribute evenly. Sprinkle half the mozzarella on top of the cottage cheese mixture. Spoon just under half the meat mixture on top of the mozzarella, and spread evenly, being careful not to disrupt the layers below. Now repeat the process, beginning with a layer of lasagna noodles, followed by the cottage cheese mixture, followed by the mozzarella and ending with a thick layer of the meat mixture.
  • Sprinkle the remaining 1/2 cup Parmesan over the top. Bake until the lasagna is hot and bubbly, 35 to 45 minutes. Allow to stand 10 minutes before cutting into squares.

THE BEST LASAGNA EVER (PIONEER WOMAN)



The Best Lasagna Ever (Pioneer Woman) image

Make and share this The Best Lasagna Ever (Pioneer Woman) recipe from Food.com.

Provided by AmyZoe

Categories     < 60 Mins

Time 1h

Yield 12 serving(s)

Number Of Ingredients 17

1/2 lb ground beef
1 lb hot breakfast sausage
2 garlic cloves, minced
29 ounces whole tomatoes
6 ounces tomato paste
2 tablespoons dried parsley
2 tablespoons dried basil
1 teaspoon salt
3 cups cottage cheese
2 whole beaten eggs
1/2 cup grated parmesan cheese (not shredded)
2 tablespoons dried parsley
1 teaspoon salt
1 lb sliced mozzarella cheese
10 ounces lasagna noodles
1/2 teaspoon salt for noodles
1 tablespoon olive oil for pasta water

Steps:

  • Bring a large pot of water to a boil with oil and salt.
  • In a large skillet or saucepan combine ground beef, sausage, and garlic.
  • Cook over medium high heat until browned.
  • Drain half the fat (less if you're feeling naughty).
  • Add tomatoes, tomato paste, 2 tablespoons parsley, basil, and salt.
  • After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
  • In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside.
  • Cook lasagna until al dente (not overly cooked).
  • Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary.
  • Spoon half the cottage cheese mixture over the noodles. Spread evenly.
  • Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.
  • Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
  • Either freeze, refrigerate for up to 2 days, or bake immediately at 350 for 20 to 30 minutes or until hot and bubbly.

THE BEST LASAGNA EVER (COURTESY OF PIONEER WOMAN)



The Best Lasagna Ever (Courtesy of Pioneer Woman) image

"I'm sure everyone has his own favorite lasagna recipe, but I'd just like to offer that this really is The Best Lasagna Ever. Part of its appeal is that the ingredients used are totally basic; you don't have to hunt down fresh basil or buffalo mozzarella or Parmigiano-Reggiano or handmade sausage from from an Italian mama in old Napoli. Anyone can make this, anywhere, anytime. And it's the easiest thing in the world." Aside from the simplicity and availability of ingredients, however, this lasagna is just dadgum good.

Provided by FeelinYummy

Categories     < 60 Mins

Time 1h

Yield 12 , 12 serving(s)

Number Of Ingredients 15

1 1/2 lbs ground beef
1 lb breakfast sausage, hot
2 garlic cloves, Minced
2 (14 1/2 ounce) cans whole tomatoes
2 (6 ounce) cans tomato paste
2 tablespoons dried parsley
2 tablespoons dried basil
1 teaspoon salt
3 cups cottage cheese
2 eggs, beaten
1/2 cup parmesan cheese, grated not shredded
2 tablespoons dried parsley
1 teaspoon salt
1 lb mozzarella cheese, sliced not shredded
1 (10 ounce) package lasagna noodles

Steps:

  • Bring a large pot of salted water to a boil.
  • Preheat oven to 350 degrees.
  • Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic.
  • Cook over medium-high heat until browned.
  • Drain half the fat; less if you're feeling naughty.
  • Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt.
  • Set aside.
  • In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt.
  • Stir together well, set aside.
  • Cook lasagna until "al dente" (not overly cooked).
  • To assemble:.
  • Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary.
  • Spoon half the cottage cheese mixture over the noodles, spread evenly.
  • Cover cottage cheese with a layer of mozzarella cheese.
  • Spoon a little less than half the meat mixture over the top.
  • Repeat, ending with meat mixture.
  • Sprinkle top generously with extra Parmesan.
  • Either freeze, refrigerate for up to two days, or bake immediately:
  • 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.

Nutrition Facts : Calories 575.5, Fat 32.8, SaturatedFat 14.4, Cholesterol 147, Sodium 1466.1, Carbohydrate 29.1, Fiber 3.2, Sugar 6.5, Protein 40.6

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