Meaty Crock Pot Lasagna Recipes

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:

• Brown beef, add onion and garlic - cook until onion is softened.
• Stir in tomato sauce, water, tomato paste, salt and oregano - mix well.
• Spread one fourth of the meat sauce in an ungreased slow cooker. Arrange one third of the noodles over the sauce.
• Combine the cheeses.
• Spoon one third of the cheese mixture over the noodles.
• Repeat layers twice.
• Top with remaining meat sauce.
• Cover and cook on low 4-5 hours.

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.

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:

• Cut sausage into slices. In a large skillet add: sausage, ground beef, mushrooms, and onions. Sprinkle with Italian seasoning. Brown until cooked through. Drain and add one jar of spaghetti sauce to the meat mixture.
• Mix the water with the other jar of spaghetti sauce. Spread a small amount on the bottom of the crock pot to prevent sticking.
• Place a layer of noodles in the bottom of the crock pot. You may have to break into pieces to fill in spots.
• Layer with sauce, meat mixture, spoonfuls of ricotta, and mozzarella on top of the noodles. Repeat layers.
• Cover and cook on low for 5 hours or high for 2 1/2 hours.

Steps:

• Break noodles.
• Place 1/2 in bottom of GREASED slow cooker Brown ground beef in saucepan.
• Drain.
• Stir in Italian seasoning.
• Spread 1/2 over noodles in slow cooker Layer 1/2 of sauce and water, 1/2 of mushrooms, 1/2 of ricotta cheese and 1/2 of mozzarella cheese over beef.
• Repeat layers.
• Cover.
• Cook on low 5 hours.

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.

Steps:

• Brown beef with onion. Drain.
• Add spaghetti sauce, cream cheese, and sour cream and mix well.
• Spray a 5-quart crock pot with PAM. Layer in the crock pot the noodles and beef mixture and cheeses. Repeat layers as necessary until cooker is full.
• Cover and cook on high for 2 hours.
• Reduce heat to low for an additional 4 hours.

Steps:

• Brown the beef, onions, zucchini, and garlic in 2 tablespoons olive oil in a large skillet, stirring to break up meat.
• Stir in the oregano, basil, pepper, crushed anise seeds, sliced mushrooms, parsley, spaghetti sauce, and wine.
• In a separate bowl, stir together the beaten egg and the ricotta cheese, beating well until mixture is smooth. Stir in the grated Parmesan cheese, combine well.
• Grease the bottom and sides of the crock pot (I use cooking spray or butter).
• Layer about 1/4 of the meat sauce mixture in the bottom of the crock pot. Put a layer of noodles on top of that (break noodles to fit, overlapping is fine). Put about 1/3 of the cheese mixture and sprinkle with 1/4 of the mozzarella. Repeat with sauce, noodles and cheese for another two layers. Top with meat sauce and a little Parmesan and shredded mozzarella on top.
• Cover and cook on low for 4-6 hours (4 hours on HIGH plus 30 minutes on LOW, in my 1990s 'older' model 4-Quart crock pot), or until noodles are tender.