Pioneer Woman Crock Pot Lasagna Recipes

SLOW-COOKER BOLOGNESE

Steps:

• Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the celery, carrots and onions, season with salt and pepper and cook until softened, about 10 minutes. Stir in the garlic and cook for 30 seconds. Add the tomato paste and cook for a minute. Pour in the red wine and cook until it is mostly evaporated, about 3 minutes. Pour this mixture into a slow cooker.
• Pour the remaining 2 tablespoons oil into the skillet, add the beef and season with salt and pepper. Cook, breaking up any lumps, until it is nicely browned, about 15 minutes. Drain off any excess fat. Stir in the milk and cook until it is mostly absorbed by the meat, about 5 minutes. Add this to the slow cooker along with the tomatoes, oregano, basil, thyme, red pepper flakes, nutmeg and Parmesan rind if using. Add some salt. Give it a good stir, cover and cook on low for 6 hours.
• Skim off any fat on top and check the consistency. If it is too thick, add a bit of water. If it is too thin, cook for another 30 minutes with the cover off.
• Remove the rind and serve over spaghetti with lots of grated Parmesan and topped with fresh basil and parsley. Extra sauce can be frozen for later use.

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

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.

LASAGNA SOUP

Steps:

• Bring a pot of water to a boil. Break the lasagna noodles into random smaller pieces.
• In a large Dutch oven or soup pot, heat the olive oil over medium heat. Add the onion,
• garlic, oregano, and thyme and cook, stirring, until starting to soften, about 2 minutes.
• Increase the heat to medium-high, then add the ground beef, sausage, salt, and pepper . . .
• And saute until the meat is fully cooked, breaking it up as you go, about 5 minutes. Drain
• off at least half of the grease.
• Add the tomato paste . . .
• And stir to combine. Let the tomato paste cook for 1 minute.
• Add the wine and stir to deglaze the bottom of the pan, scraping up any flavorful little
• bits.
• Add the tomatoes and their juice, crushing them with the spoon as you stir them in.
• Add the stock and stir it in . . .
• Then add the parsley.
• Bring to a boil, then reduce the heat to low and simmer for 20 minutes. Taste and adjust
• the salt and pepper as needed.
• Cook the noodles about 1 minute less than the package directions, until almost tender. Drain and set aside.
• Pour in the cream and stir to combine.
• Add the noodles and let them simmer for 5 minutes while you make the ricotta mixture.
• Make the ricotta "dumplings:" In a bowl, combine the ricotta, Parmesan, parsley,
• basil, salt, and pepper . . .
• And stir until combined.
• Dish up bowls of soup, sprinkle with a little extra basil, and add a dollop of ricotta (or two or three) to the top of each one!

THE BEST LASAGNA. EVER.

Steps:

• Bring a large pot of water to a boil.
• Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you're feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and 1 teaspoon salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
• In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Add 1/2 teaspoon salt and the olive oil to the boiling water, then cook the lasagna noodles until "al dente" (not overly cooked). Drain.
• To assemble: Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top. Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
• Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.

THE BEST LASAGNA EVER (COURTESY OF PIONEER WOMAN)

Steps:

• Bring a large pot of salted water to a boil.
• Preheat oven to 350 degrees.
• Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic.
• Cook over medium-high heat until browned.
• Drain half the fat; less if you're feeling naughty.
• Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt.
• Set aside.
• In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt.
• Stir together well, set aside.
• Cook lasagna until "al dente" (not overly cooked).
• To assemble:.
• Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary.
• Spoon half the cottage cheese mixture over the noodles, spread evenly.
• Cover cottage cheese with a layer of mozzarella cheese.
• Spoon a little less than half the meat mixture over the top.
• Repeat, ending with meat mixture.
• Sprinkle top generously with extra Parmesan.
• Either freeze, refrigerate for up to two days, or bake immediately:
• 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.

CROCK POT LASAGNA

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.

PIONEER WOMAN LASAGNA

Steps:

• In a large skillet, brown meat with garlic, drain half the fat, and add the next 6 ingredients.
• Simmer uncovered, 45 minutes.
• Boil one 10 oz package lasagna noodles with 1/2 teaspoon salt and 1 tablespoon olive oil. Cook noodles al dente.
• Combine in a bowl: cottage cheese, eggs,Parmesan Cheese, salt, dried parsley flakes
• Place 4 noodles in a baking dish.
• Spread half the cottage cheese mixture over the noodles.
• Add 1/2 pound of mozzarella slices, and a little less than half the meat mixture.
• Repeat the layers, ending with the meat mixture.
• Sprinkle generously with Parmesan and bake 20 to 30 minutes at 350 degrees until hot and bubbly.
• Let stand 10 to 15 minutes before cutting into squares, unless your family is wigging out with hunger -- in which case, go ahead and dig inches.