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
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.
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
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.
SLOW COOKER LASAGNA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 5h
Yield 6 servings
Number Of Ingredients 25
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.
SLOW COOKER LASAGNE
Slow cook your next lasagne for extra tender mince - and this version is low-fat and low-calorie. A healthy family meal to give you comfort on cold nights
Provided by Good Food team
Categories Dinner, Main course, Pasta
Time 4h15m
Number Of Ingredients 17
Steps:
- Heat the slow cooker if necessary. Heat the oil in a large non-stick pan and fry the onions, celery, carrots and garlic for 5-10 mins, stirring frequently until softened and starting to colour. Tip in the meat and break it down with a wooden spoon, stirring until it browns. Pour in the tomatoes with a quarter of a can of water, the tomato purée, bouillon, balsamic vinegar, thyme and plenty of black pepper, return to the boil and cook for 5 mins more.
- Spoon half the mince in the slow cooker and top with half the lasagne, breaking it where necessary so it covers as much of the meat layer as possible. Top with the rest of the meat, and then another layer of the lasagne. Cover and cook on Low while you make the sauce.
- Tip the milk and flour into a pan with the bay leaf and nutmeg and cook on the hob, whisking continuously until thickened. Carry on cooking for a few mins to cook the flour. Remove the bay leaf and stir in the cheese. Pour onto the pasta and spread out with a spatula, then cover and cook for 3 hours until the meat is cooked and the pasta is tender. Allow to settle for 10 mins before serving with salad.
Nutrition Facts : Calories 448 calories, Fat 12 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 19 grams sugar, Fiber 9 grams fiber, Protein 33 grams protein, Sodium 0.71 milligram of sodium
SLOW-COOKED LASAGNA
This traditional favorite is made super easy in a slow cooker. The finished Crock-Pot lasagna cuts well to make nice individual servings. You may need to break the lasagna noodles so they fit into the slow-cooker crock. -Rebecca Goodwin, Bowling Green, Kentucky
Provided by Taste of Home
Categories Dinner
Time 5h
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in pasta sauce; heat through. In a large bowl, combine the mozzarella and ricotta cheeses, Italian seasoning, garlic powder, salt and pepper. , Spread 1 cup meat sauce in an oval 3-qt. slow cooker. Break one lasagna noodle into three pieces. Layer 1-1/3 noodles over sauce, breaking noodles to fit as necessary. Top with 2/3 cup meat sauce and 1-1/3 cups cheese mixture. Repeat layers twice. Top with remaining sauce., Cover and cook on low for 4-5 hours or until noodles are tender. Sprinkle with Parmesan cheese. Cover and cook 15 minutes longer. Let stand for 10 minutes before cutting.
Nutrition Facts :
HEARTY SLOW-COOKER LASAGNA
Lasagna is a popular holiday meal, but it's hard to find time to put it together. This slow cooker version will allow you to enjoy time with your family and still put an elegant dinner on the table. -Kathryn Conrad, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 4h25m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Cut three 25x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on bottom and up sides of a 5-qt. slow cooker. Coat strips with cooking spray. , In a 6-qt. stockpot, cook beef over medium heat until beef is no longer pink, 6-8 minutes. drain. Set beef aside. , In same pot, heat oil over medium-high heat. Add onion, zucchini and carrot; cook and stir until just tender, 2-3 minutes. Stir in beef mixture, marinara sauce, Italian seasoning and if desired, crushed red pepper. In a large bowl, combine ricotta, Parmesan, eggs and basil., Spread 1/2 cup meat sauce into the bottom of the slow cooker. Layer with 4 noodles, breaking as needed to fit. Top with 1-1/2 cups meat mixture, 1-2/3 cups cheese mixture and 1 cup mozzarella cheese. Repeat layers twice. Cook, covered, on low until noodles are tender, 4 hours. Let stand 30 minutes. If desired, sprinkle with grape tomatoes and additional basil.
Nutrition Facts : Calories 631 calories, Fat 32g fat (15g saturated fat), Cholesterol 199mg cholesterol, Sodium 1074mg sodium, Carbohydrate 40g carbohydrate (8g sugars, Fiber 3g fiber), Protein 43g protein.
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
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
SLOW-COOKER LASAGNA (BY KRAFT)
I never thought I'd ever make lasagna in a slow cooker! This is exceptional! I did opt to use my own spaghetti sauce, but there isn't anything wrong in using the bottled. I just prefer mine. I used the same amounts. You may choose to use some Italian sausage along with the ground beef. If so, just remove the casing from the sausage, break it up and cook it right along with the ground beef. **Note** You may want to check your lasagna after about 3 1/2 hours, don't cook it too long. Note* 12/2014 Sorry Kraft, I use parmesan that I grate myself. You can do as you please.
Provided by FLUFFSTER
Categories One Dish Meal
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- BROWN meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1-1/2 cups mozzarella, 2 tablespoons Parmesan, egg and parsley.
- SPOON 1 cup meat sauce into 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 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 minute or until melted.
SLOW COOKER LASAGNA
Make and share this Slow Cooker Lasagna recipe from Food.com.
Provided by Alexis Mom
Categories One Dish Meal
Time 5h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Break noodles and place half in bottom of a greased slow cooker.
- Brown ground beef in saucepan and drain.
- Stir in italian seasoning and spread half over noodles in slow cooker.
- Layer half of sauce and water, half mushrooms, half ricotta cheese, and then half of mozzarella cheese over beef.
- Repeat layers.
- Cover and cook on low 5 hours.
Nutrition Facts : Calories 873.4, Fat 47.6, SaturatedFat 24.1, Cholesterol 180, Sodium 964.5, Carbohydrate 54.4, Fiber 4.5, Sugar 12.2, Protein 54.7
SLOW-COOKER LASAGNA
This easy slow-cooker lasagna is satisfying in all the ways that matter: Rich ricotta-Parmesan-spinach layers alternate with tender noodles, melted mozzarella and tomato. (A slow cooker will not give the crispiness that an oven does, but you may not even miss it.) It's also petite compared to many other lasagnas, perfect for feeding a family, not a crowd. If you've ever had a one-pot pasta, the texture of the noodles will be familiar to you: They are tender and starchy. Don't use no-boil or fresh noodles, as they will overcook. If you like, brown some loose Italian sausage in a skillet, pour off the fat and add it with the tomato sauce layers.
Provided by Sarah DiGregorio
Categories dinner, casseroles, pastas, main course
Time 4h10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- In a large bowl, stir together the ricotta, spinach, Parmesan, basil, garlic, oregano, onion powder, ¼ teaspoon salt and a generous amount of black pepper.
- Lightly grease the bottom and sides of a 6- to 7-quart slow cooker with olive oil. Ladle about 1 cup of the marinara sauce in the bottom of the slow cooker, and spread it evenly.
- Make two layers: Lay 3 lasagna noodles on top of the sauce, breaking the noodles to make a roughly even layer. (This doesn't need to be perfect; it's fine if the noodles overlap slightly, and if there are small spots the noodles don't cover.) Ladle about ¾ cup of sauce on top of the noodles and spread evenly. Evenly dollop about half of the ricotta mixture over the sauce, and use the back of a fork to press it into a roughly even layer. Sprinkle about a third of the shredded mozzarella over the ricotta. Repeat to make one more layer, using three noodles, the ¾ cup sauce, the remaining half of the ricotta mixture, then about half of the remaining mozzarella.
- To finish, lay down the remaining 3 lasagna noodles and spread with the remaining sauce. (Reserve the remaining mozzarella.) Cover and cook on low until the internal temperature in the center is at least 140 degrees and the noodles are tender, 3 hours 30 minutes to 4 hours.
- Turn off the slow cooker and sprinkle the top of the lasagna with the remaining mozzarella. Remove the crock from the base that contains the heating element and let the lasagna rest with the lid on for 20 to 30 minutes, otherwise it will fall apart when you try to slice it. Sprinkle the top with more torn basil, to your taste. Cut the lasagna with a knife and scoop out servings with a spatula to serve.
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5/5 (7)Total Time 3 hrs 15 minsCategory Main CourseCalories 684 per serving
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