Kats Slow Cooker Lasagna Recipes

SLOW-COOKER LASAGNA

Steps:

• In a skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomato sauce, water, tomato paste, salt and oregano. , Spread a fourth of the meat sauce in an ungreased 5-qt. slow cooker. Arrange a third of the noodles over sauce (break the noodles to fit if necessary). Combine cheeses; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce., Cover and cook on low for 4-5 hours or until noodles are tender.

SLOW-COOKER LASAGNA

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.

SLOW COOKER LASAGNA

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 LASAGNE

Steps:

• Heat the slow cooker if necessary. Heat the oil in a large non-stick pan and fry the onions, celery, carrots and garlic for 5-10 mins, stirring frequently until softened and starting to colour. Tip in the meat and break it down with a wooden spoon, stirring until it browns. Pour in the tomatoes with a quarter of a can of water, the tomato purée, bouillon, balsamic vinegar, thyme and plenty of black pepper, return to the boil and cook for 5 mins more.
• Spoon half the mince in the slow cooker and top with half the lasagne, breaking it where necessary so it covers as much of the meat layer as possible. Top with the rest of the meat, and then another layer of the lasagne. Cover and cook on Low while you make the sauce.
• Tip the milk and flour into a pan with the bay leaf and nutmeg and cook on the hob, whisking continuously until thickened. Carry on cooking for a few mins to cook the flour. Remove the bay leaf and stir in the cheese. Pour onto the pasta and spread out with a spatula, then cover and cook for 3 hours until the meat is cooked and the pasta is tender. Allow to settle for 10 mins before serving with salad.

SLOW-COOKER 12-LAYER LASAGNA

Steps:

• Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add the turkey and cook until cooked through, breaking it up with a wooden spoon into bite-size pieces, about 5 minutes. Remove the turkey to a plate with a slotted spoon then pour off the liquid.
• Add the remaining 1 tablespoon of oil to the saucepan, then the onions and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook, stirring, for 1 more minute.
• Return the turkey to the saucepan, add the tomatoes, tomato paste, Italian herbs and salt. Stir and bring to a boil then cook until the sauce thickens slightly, 3 to 5 minutes.
• Meanwhile, whisk the eggs in a medium bowl. Stir in the cottage and Parmesan cheeses.
• In the slow cooker, spread a thin layer of the tomato sauce. Top with a single layer of the dried lasagna noodles (I break them into pieces and slightly overlap them to fit the pot), then 1/3 of the cottage cheese mixture, then 1/3 of the mozzarella (see Cook's Note). Repeat the layering, ending with mozzarella. Cover and cook on low for 4 to 6 hours.
• Turn off the slow cooker, uncover and let rest for 20 minutes before serving. This will help the lasagna keep its shape.

SLOW COOKER LASAGNA

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.

SLOW-COOKER LASAGNA SOUP

Steps:

• In a large skillet over medium-high heat, cook the beef, breaking it up with a wooden spoon, until browned, 5 to 8 minutes. Season with the garlic powder, 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Transfer to a paper towel-lined plate to drain.
• In a slow cooker, combine the beef with the chicken broth, diced tomatoes, tomato sauce, parsley, oregano, garlic, onion, bay leaf, 1 cup water and the remaining 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Cook on high for 5 1/2 hours or on low for 7 1/2.
• Stir in the lasagna noodles and continue to cook for another 30 minutes. Stir in the basil just before serving.
• Preheat the oven to broil.
• Ladle the soup into ovenproof bowls. Top each with a few tablespoons of shredded mozzarella, a slice of provolone and a sprinkle of Parmesan. Place on a baking sheet and heat under the broiler until the cheese is bubbly, 5 to 8 minutes.