Slow Cooker 12 Layer Lasagna Recipes

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.

Steps:

• Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add the turkey and cook until cooked through, breaking it up with a wooden spoon into bite-size pieces, about 5 minutes. Remove the turkey to a plate with a slotted spoon then pour off the liquid.
• Add the remaining 1 tablespoon of oil to the saucepan, then the onions and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook, stirring, for 1 more minute.
• Return the turkey to the saucepan, add the tomatoes, tomato paste, Italian herbs and salt. Stir and bring to a boil then cook until the sauce thickens slightly, 3 to 5 minutes.
• Meanwhile, whisk the eggs in a medium bowl. Stir in the cottage and Parmesan cheeses.
• In the slow cooker, spread a thin layer of the tomato sauce. Top with a single layer of the dried lasagna noodles (I break them into pieces and slightly overlap them to fit the pot), then 1/3 of the cottage cheese mixture, then 1/3 of the mozzarella (see Cook's Note). Repeat the layering, ending with mozzarella. Cover and cook on low for 4 to 6 hours.
• Turn off the slow cooker, uncover and let rest for 20 minutes before serving. This will help the lasagna keep its shape.

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.