Crock Pot Sausage Lasagna Recipes

SLOW-COOKER SAUSAGE LASAGNA

Steps:

• In a 5-quart Dutch oven or heavy pot, cook sausage and beef over medium-high, breaking up meat with a spoon, until no longer pink, 4 to 6 minutes. Add onion, carrots, and garlic; season with salt and pepper. Cook until onion has softened, 3 to 5 minutes. Stir in tomato paste, then tomatoes; bring to a boil, and remove from heat.
• Spoon 2 cups meat mixture into bottom of a 5- to 6-quart slow cooker. Layer 3 noodles (breaking them as needed to fit), 2 cups meat mixture, and 1/2 cup cheese; repeat with two more layers (refrigerate 1/2 cup cheese for topping).
• Cover slow cooker, and cook on low, 4 to 6 hours. Sprinkle lasagna with 1/2 cup cheese. Cover until cheese has melted, about 10 minutes.

SLOW-COOKER SAUSAGE LASAGNA

Steps:

• Line sides of an oval 6-qt. slow cooker with heavy-duty foil; coat foil with cooking spray. In a Dutch oven, cook beef, sausage, onion and garlic over medium heat 8-10 minutes or until meat is no longer pink, breaking up beef and sausage into crumbles; drain. Stir in spaghetti sauce, tomatoes, water and herbs; heat through., In a small bowl, mix ricotta cheese, eggs and Parmesan cheese. Spread 1-1/2 cups meat sauce onto bottom of prepared slow cooker. Layer with 3 noodles (breaking to fit), 3/4 cup ricotta mixture, 1 cup mozzarella cheese and 2 cups meat sauce. Repeat layers twice. Sprinkle with remaining mozzarella cheese., Cook, covered, on low 3-1/2 to 4 hours or until noodles are tender. Turn off slow cooker; remove insert. Let stand 15 minutes. If desired, sprinkle with fresh basil.

CROCK POT SAUSAGE LASAGNA

Steps:

• In a large skillet, cook sausage and onion over medium heat for 6 to 8 minutes or until sausage is no longer pink, stirring occasionally.
• Drain.
• Add tomato sauce, basil and salt; mix well.
• In a medium bowl, combine ricotta cheese, Parmesan and 1 1/2 cups of the mozzarella cheese.
• Spoon a quarter of the sausage mixture into a 3 1/2 to 5 quart slow cooker.
• Top with noodles 3-4, broken into pieces to fit.
• Top with half of the cheese mixture and 1/4 of the sausage mixture.
• Top with 3-4 noodles, remaining cheese mixture and a quarter of the sausage mixture.
• Top with remaining noodles and sausage mixture.
• Cover and cook on Low for 6 to 8 hours.
• About 10 minutes before serving, sprinkle top of lasagna with remaining mozzarella.
• Cover; let stand about 10 minutes, or until cheese is melted.
• Cut lasagna into pieces and serve.

SLOW-COOKER LASAGNA

Steps:

• Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.
• Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)
• Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.
• Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.
• Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.

SLOW COOKER ITALIAN SAUSAGE LASAGNA

Steps:

• Cook sausage and onion in 10-inch skillet over medium heat 6-8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in undrained tomato sauce, basil and salt.
• Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. Refrigerate remaining mozzarella cheese while lasagna cooks.
• Spoon 1/4 of the sausage mixture into 6-quart slow cooker; top with 5 about noodles, broken to fit the pot. Spread with 1/2 of the cheese mixture and 1/4 of the sausage mixture. Top with 5 noodles, remaining cheese mixture and 1/4 of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.
• Cover and cook on Low heat setting 4-6 hours or until noodles are tender.
• Sprinkle top of lasagna with remaining mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut straight down and enjoy!
• Tips: Sprinkle some chopped fresh parsley on top before serving for added appeal. Italian sausage can be interchanged with the hot or spicy varieties for more zing. Links can be substituted by cutting the casings and squeezing the meat out and cooking as directed.

EASY CROCK POT LASAGNA

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.