JESSICA SEINFELD'S CROCK POT LASAGNA RECIPE - (4/5)
Provided by JeffK
Number Of Ingredients 11
Steps:
- In a medium bowl, combine the tomatoes, garlic, oregano, salt, red pepper and black pepper. In a separate bowl, mix the ricotta, 1 cup of the mozzarella and Parmesan. In the bottom of a 5- to 6-quart slow cooker, spread a thin layer of the sauce. Top with 3 of the noodles (breaking to fit as necessary). Spread about 1 cup of the sauce over the noodles and layer with 2 cups of the spinach and 1 1/2 cups of the cheese mixture. Repeat twice more with the noodles, sauce, spinach and cheese mixture. Top with the remaining 3 noodles, sauce and 1 cup mozzarella. Cook on low, covered, until the noodles are tender-especially in the center of the lasagna-about 3 to 3 1/2 hours.
SLOW-COOKER LASAGNA
Love your slow cooker even more when you cook this Slow-Cooker Lasagna! Made with 3 kinds of cheese, this Slow-Cooker Lasagna is one of the easiest recipes ever.
Provided by My Food and Family
Categories Pasta
Time 4h20m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Brown meat in large skillet; drain. Return meat to skillet; stir in pasta sauce and water.
- Combine egg, ricotta, parsley, 1-1/2 cups mozzarella and 2 Tbsp. Parmesan.
- Spoon 1 cup meat sauce into slow cooker sprayed with cooking spray; 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 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.
Nutrition Facts : Calories 400, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 100 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 27 g
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
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
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