Crock Pot Lasagna Recipes

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SLOW COOKER LASAGNA

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



Slow Cooker Lasagna image

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

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

SLOW COOKER LASAGNA

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 5h

Yield 6 servings

Number Of Ingredients 25



Slow Cooker Lasagna image

Steps:

  • For the meat mixture: In a large skillet over medium-high heat, add the olive oil and onion and saute for 5 minutes. Add the ground beef, sausage and garlic and cook until brown, 7 to 9 minutes. Add the tomatoes with their juice, tomato paste, basil, parsley, oregano, salt and some pepper and stir. Set aside.
  • For the cheese mixture: In a medium bowl, combine the ricotta, Parmesan, Romano, basil, parsley, salt, pepper and eggs and stir together well.
  • For the lasagna: Spray a 6-quart slow cooker with cooking spray.
  • Spoon in one-quarter of the meat mixture on the bottom and top with 5 lasagna noodles, broken to fit. Add a third of the cheese mixture, then sprinkle with 1/2 cup mozzarella. Repeat this layering twice, starting with the meat mixture and ending with the mozzarella, for 3 layers total.
  • For the fourth layer, top with the remaining meat mixture and remaining 1/2 cup mozzarella. Cover and cook on low for 4 hours. Turn off the heat and allow the lasagna to sit 30 minutes before serving. Sprinkle with chopped parsley.

2 teaspoons olive oil
1 medium onion diced
2 pounds ground beef
1 pound Italian sausage, casing removed
3 cloves garlic, finely chopped
One 28-ounce can diced tomatoes
One 14.5-ounce can diced tomatoes
One 6-ounce can tomato paste
1 tablespoon minced fresh basil
1 tablespoon minced fresh flat-leaf parsley
1 teaspoon dried oregano
1/2 teaspoon kosher salt
Freshly ground black pepper
3 cups ricotta cheese
3/4 cup freshly grated Parmesan
1/2 cup grated Romano
1 tablespoon minced fresh basil
1 tablespoon minced fresh flat-leaf parsley
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 large eggs, beaten
Nonstick cooking spray, for spraying the slow cooker
15 uncooked lasagna noodles
2 cups grated mozzarella
Chopped fresh flat-leaf parsley, for garnish

SLOW-COOKER LASAGNA

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



Slow-Cooker Lasagna image

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.

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

EASY CROCK POT LASAGNA

Who would have thought you could make LASAGNA in the CROCK POT!! DH likes this version more than the oven baked one.

Provided by Lanae Peterson

Categories     Cheese

Time 4h45m

Yield 8 serving(s)

Number Of Ingredients 12



Easy Crock Pot Lasagna image

Steps:

  • Brown beef, add onion and garlic - cook until onion is softened.
  • Stir in tomato sauce, water, tomato paste, salt and oregano - mix well.
  • Spread one fourth of the meat sauce in an ungreased slow cooker. Arrange one third of the noodles over the sauce.
  • Combine the cheeses.
  • Spoon one third of the cheese mixture over the noodles.
  • Repeat layers twice.
  • Top with remaining meat sauce.
  • Cover and cook on low 4-5 hours.

Nutrition Facts : Calories 513.3, Fat 25.4, SaturatedFat 12.6, Cholesterol 95.5, Sodium 1643.7, Carbohydrate 35.4, Fiber 3.6, Sugar 10.1, Protein 36.3

1 lb ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 (29 ounce) can tomato sauce
1 cup water
1 (6 ounce) can tomato paste
1 teaspoon salt
1 teaspoon dried oregano
8 ounces lasagna noodles, uncooked
4 cups mozzarella cheese, shredded
1 1/2 cups small curd cottage cheese
1/2 cup parmesan cheese, grated

CROCK POT LASAGNA

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



Crock Pot Lasagna image

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

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

SLOW-COOKER LASAGNA

Hundreds of home cooks agree that this slow cooker Italian sausage lasagna is the best and easiest way to make lasagna you'll ever try. Just pack the slow-cooker with four layers of sauce, noodles and cheese, then come home to crockpot lasagna four to six hours later.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 6h35m

Yield 8

Number Of Ingredients 9



Slow-Cooker Lasagna image

Steps:

  • Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.
  • Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)
  • Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.
  • Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.
  • Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.

Nutrition Facts : Calories 670, Carbohydrate 65 g, Cholesterol 75 mg, Fiber 5 g, Protein 34 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1770 mg, Sugar 14 g, TransFat 0 g

1 pound bulk Italian sausage
1 medium onion, chopped (1/2 cup)
3 cans (15 ounces each) Italian-style tomato sauce
2 teaspoons dried basil leaves
1/2 teaspoon salt
2 cups shredded mozzarella cheese (8 ounces)
1 container (15 ounces) part-skim ricotta cheese
1 cup grated Parmesan cheese
15 uncooked lasagna noodles

CROCK POT LASAGNA (WW)

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



Crock Pot Lasagna (Ww) image

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

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

CROCK POT LASAGNA

Make and share this Crock Pot Lasagna recipe from Food.com.

Provided by blackadder

Categories     One Dish Meal

Time 4h15m

Yield 6-8 serving(s)

Number Of Ingredients 10



Crock Pot Lasagna image

Steps:

  • Brown the beef, onion and garlic in a little oil in a frying pan. Drain off any grease.
  • Add the spaghetti sauce into the browned meat mixture. Mix well.
  • In a separate bowl, mix the ricotta cheese, milk and egg. beat until thoroughly mixed and smooth. Then mix in the mozzarella cheese and the grated cheese, so that all the cheeses are combined.
  • Grease the crock pot with some vegetable spray on the bottom and sides.
  • Put about 1/4 of the meat and sauce mixture in the bottom of the crock pot. Put a layer of noodles on top of that ( break or cut them if needed). Put about 1/3 of the cheese mixture on top of that. Then repeat with sauce, noodle, cheese for another 2 layers. Top with meat sauce. Cook on low for 4-6 hours or until noodle are tender.

Nutrition Facts : Calories 398.8, Fat 16.6, SaturatedFat 6.5, Cholesterol 108.1, Sodium 1140.9, Carbohydrate 15.4, Fiber 2, Sugar 10, Protein 44.5

1 lb ground beef
1 large onion, finely chopped
2 garlic cloves, crushed and minced
1 (16 ounce) jar spaghetti sauce
1 (8 ounce) package no-boil lasagna noodles
16 ounces fat free mozzarella cheese, shredded
1 lb fat-free ricotta cheese
1/4 cup 1% low-fat milk
1 egg
1/2 cup parmesan cheese, shredded

SLOW-COOKER LASAGNA

Convenient no-cook lasagna noodles take the work out of this traditional favorite adapted for the slow cooker. It's so easy to assemble for workdays or weekends. We like it accompanied by Parmesan bread or garlic cheese toast. -Lisa Micheletti, Collierville, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 4h25m

Yield 8 servings.

Number Of Ingredients 12



Slow-Cooker Lasagna image

Steps:

  • In a skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomato sauce, water, tomato paste, salt and oregano. , Spread a fourth of the meat sauce in an ungreased 5-qt. slow cooker. Arrange a third of the noodles over sauce (break the noodles to fit if necessary). Combine cheeses; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce., Cover and cook on low for 4-5 hours or until noodles are tender.

Nutrition Facts : Calories 482 calories, Fat 20g fat (11g saturated fat), Cholesterol 84mg cholesterol, Sodium 1317mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 4g fiber), Protein 38g protein.

1 pound ground beef
1 large onion, chopped
2 garlic cloves, minced
1 can (29 ounces) tomato sauce
1 cup water
1 can (6 ounces) tomato paste
1 teaspoon salt
1 teaspoon dried oregano
1 package (8 ounces) no-cook lasagna noodles
4 cups shredded part-skim mozzarella cheese
1-1/2 cups 4% cottage cheese
1/2 cup grated Parmesan cheese

CROCK POT LASAGNA

Make and share this Crock pot Lasagna recipe from Food.com.

Provided by Chaya Madre

Categories     Cheese

Time 5h10m

Yield 6 serving(s)

Number Of Ingredients 8



Crock pot Lasagna image

Steps:

  • Break noodles.
  • Place 1/2 in bottom of GREASED slow cooker Brown ground beef in saucepan.
  • Drain.
  • Stir in Italian seasoning.
  • Spread 1/2 over noodles in slow cooker Layer 1/2 of sauce and water, 1/2 of mushrooms, 1/2 of ricotta cheese and 1/2 of mozzarella cheese over beef.
  • Repeat layers.
  • Cover.
  • Cook on low 5 hours.

Nutrition Facts : Calories 623.5, Fat 33.1, SaturatedFat 16, Cholesterol 118.5, Sodium 1022.1, Carbohydrate 42.2, Fiber 1.7, Sugar 13.9, Protein 37.9

8 lasagna noodles, uncooked
1 lb ground beef
1 teaspoon italian seasoning
1 (28 ounce) jar spaghetti sauce (I use Bartolini marinara with burgundy wine)
1/3 cup water
1 (4 ounce) can sliced mushrooms (I'll add more next time!)
15 ounces ricotta cheese
2 cups shredded mozzarella cheese (I used a whole 3 cup package)

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