Whole Wheat Crock Pot Lasagna For 2 Recipes

Steps:

• Brown meat slowly; add next 6 ingredients to meat and simmer uncovered about 30 minutes.
• Cook lasagna noodles about 6 minutes.
• Combine cottage cheese with next five ingredients.
• Place 1/2 noodles in 13x9x2 inch baking dish; spread 1/2 cheese mixture over noodles, add 1/2 mozzarella cheese and 1/2 meat mixture.
• Repeat layers.
• Bake at 375 degrees for 30 minutes.

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.

Steps:

• Brown the ground beef, sausage and garlic.
• Add onion (if using), tomato sauce, paste and spices and cook long enough to get it warm. Turn to low and cover.
• In the meantime, mix the cottage cheese, ricotta, eggs and parmesan cheese in a small bowl.
• Spoon about a 1/3 layer of the meat sauce mixture onto the bottom of the crock pot.
• Add a layer of uncooked lasagna noodles on top of the meat sauce. I break them in half, so that they fit.
• Top with about 1/3 of the cheese mixture.
• Repeat: sauce, noodles, cheese - until all are used up. I like to sprinkle a little more parmesan cheese on the top.
• Cover and cook on high for 2 hours or so.
• Reduce to low and cook another 2-3 hours.
• ENJOY!

Steps:

• Saute the meat, onions, mushrooms, oregano, salt,pepper & garlic until slightly browned.
• Mix tomato sauce & soup together separate from meat mixture.
• Add approx 4 oz of the the tomato mixture to the bottom of the crock pot (I use the smaller size crock pot for 2 people).
• Add an overlapping layer of whole wheat lasagna noodles, broken to cover the entire crock pot.
• Cover with 1/3 meat mixture, tomato, cottage cheese& other cheeses.
• Top with lasagna noodles.
• Repeat layer reserve some tomato sauce & cheese for final topping.
• Cover final layer of noodles with remaining sauce & cheeses (use remaining soup if you wish).
• Put the lid on & cook on low for 4-6 hours.

Steps:

• Spray crock pot with non-stick cooking spray.
• Heat olive oil and saute onion and garlic in Dutch oven.
• Add ground beef and cook until lightly browned.
• Add salt and pepper and mix well. Remove meat from pan and set aside.
• Add tomato paste and cook approximately 5 minutes, until browned.
• Add crushed tomatoes, basil, wine, sugar and hot pepper. Stir in the browned ground beef and mix well.
• Cover and let simmer 30 minutes while you prepare the cheese mixture.
• Place ricotta cheese in large mixing bowl.
• Make a well in the center and add 1/2 cup Romano cheese, mozzarella cubes, salt, pepper, and parsley.
• In a small bowl, beat egg lightly. Pour into center well with cheeses.
• Mix until thoroughly combined.
• When tomato sauce has cooked for 30 minutes, spoon a layer of tomato sauce into a 6-qt. oval crock pot.
• Cover with a layer of lasagna noodles, overlapping and breaking pasta to fit all around the bottom, if necessary.
• Add half of the ricotta mixture and carefully spread over lasagna noodles with a frosting knife.
• Cover with a layer of sauce. Then add another layer of lasagna noodles, ricotta mixture, sauce.
• End with a final layer of lasagna noodles and the remaining sauce.
• Cover and cook on low for 4 hours. (I have to set mine on 8 hours and shut it off or switch it to keep warm after 4 hours since my slow cooker cooks anything under 8 on high.).
• In the last 60 minutes, sprinkle top with remaining Romano cheese and slices of mozzarella.

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.