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 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
PALEO CROCK POT LASAGNA RECIPE
I got really excited about this recipe because I have all these fresh veggies waiting for me. However, I didn't realize it meant no cheese, no cottage cheese, and turkey in place of sausage. So my paleo is probably not quite right, but I did love this. I will post the recipe as written, but just know that I doctored mine up with a lot of mozzarella, sausage instead of ground turkey, and I threw in a bag of baby spinach too. Plus I skipped the onion and added hot peppers instead. Serving size is estimated. YUM!
Provided by AmyZoe
Categories Low Cholesterol
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- To make the marinara: Heat the olive oil in a large saucepan over medium/high heat. Add the onion and salt and saute for 2 minutes.
- Add the garlic and saute for 30 seconds more. Add the tomatoes and honey and reduce heat to medium. Let the sauce cook down for about 20 minutes, or until no longer watery and slightly thick. Check seasonings and add more salt, if needed.
- To make the meat filling: Heat the olive oil in a saute pan over medium-high heat. Add the ground turkey and break apart with a spatula. Cook the turkey for 2 minutes then add the onion, salt, and pepper.
- Continue cooking until turkey is cooked through (make sure it has been broken up into small crumbles) and the onion is soft. Remove the pan from heat and toss the fresh basil into the mixture.
- To make the paleo cheese sauce: Heat the olive oil to medium in a small saucepan. Add the chopped onion, summer squash, salt, and garlic to the pan and saute for about 3 to 4 minutes until the onion is translucent. Do not brown. Add 1/4 cup of the coconut milk to the pan and bring to a boil. Simmer for 2 minutes, or until more than half the liquid is absorbed.
- Place the mixture in a blender with the remaining 1/4 cup coconut milk and puree until very smooth. Add the egg and puree until well blended.
- To assemble lasagne: Lightly grease the inside of a crock pot. Cover the bottom of the crock pot with about 3/4 cup of the marinara sauce, spreading it out evenly.
- Place about 5 zucchini noodles side by side over the marinara sauce. Spoon a layer of the cheese sauce over the zucchini noodles.
- Sprinkle about 1/2 heaping cup of meat over the sauce. Spoon about 1/2 cup to 3/4 cup of the marinara sauce evenly over the meat mixture. Repeat this layering process until you have made 5 layers (zucchini, sauce, meat, marinara) ending with the marinara sauce.
- Cover and cook on high for 1 1/2 hours. After 1 1/2 hours remove the lid. Using a turkey baster or a ladle, remove all excess liquid that has pooled in the crock pot (the zucchini will let off quite a bit of liquid) and place it in a shallow frying pan. Bring the liquid to a boil and simmer for about 5 to 7 minutes or until reduced into a thick creamy sauce. Pour the sauce over the top of the lasagna in the crock pot and serve.
Nutrition Facts : Calories 172.6, Fat 12, SaturatedFat 3.6, Cholesterol 41.6, Sodium 379.6, Carbohydrate 8.1, Fiber 2.2, Sugar 5.3, Protein 10.2
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