Lazy Day Crock Pot Lasagna Recipe Recipe 4

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.

Steps:

• In a large skillet brown the beef completely and drain off any remaining fat. Stir in all the cans of tomatoes, and seasonings. In a 6 quart crock pot, cover the bottom with some of the sauce. Then place a layer of ravioli across the bottom. Then place a layer of the mozzarella cheese. Continue this until all the meat sauce and the ravioli is used. You want to end with the meat sauce on top. Then top with the leftover mozzarella cheese and add the parmesan cheese on top (completely optional). Cook on low for 4 hours. Turn off and let it sit for about 15 minutes before you serve. Cut and serve. Serve with your favorite side salad and crusty garlic bread.

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:

• In two greased 10x6x2-inch baking dishes, make layers in the following order: half each noodles, cottage cheese, Mozzarella slices, spaghetti sauce, and sprinkled Parmesan cheese.
• Repeat.
• Make certain the dry noodles are completely covered by sauce.
• Wrap pans completely with foil; label and freeze.
• (To make this meal incredibly rich, add one 8-ounce package cream cheese.
• Pinch off nickel-sized portions of cream cheese and plop evenly over lasagna just before adding the second layer of uncooked pasta.)
• To Serve: To thaw, take meal from freezer at least 24 hours before serving.
• Place in refrigerator.
• Bake tightly covered at 350 degrees for about 45 minutes, or until edges are bubbly and center is hot.
• Take cover off during final 10 minutes of cooking time.
• Let stand 10 minutes before serving.

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.