SLOW COOKER CHEESE STEAK LASAGNA
Steps:
- Add a little drizzle of oil to a large skillet and brown the steak. Remove and set aside. Add a little more oil and add the onions, mushrooms, pepper and garlic. Cook until softened about 3 minutes. Add the wine and scrap up bits from bottom of pan. Add the tomato sauce and red pepper flakes. Cook 1 minute. Remove from heat.
- In a large slow cooker add a small layer of tomato mixture to bottom of the dish. Add a layer of lasagna noodles breaking them up to fit. Then add half the steak and have the Provolone cheese slices then half of the tomato mixture. Top with another layer of noodles the rest of the steak and the last of the Provolone cheese. Add half of the remaining tomato mixture.
- Add the remaining noodles and top off with the rest of the tomato sauce. Cook on low for 6 hours. Pour the processed cheese sauce on top and cook another half an hour.
SLOW COOKER CHEESE STEAKS
This cheese steak recipe is not only very tasty, but it is very easy to make using a slow cooker. Enjoy!
Provided by Life Tastes Good
Categories Main Dish Recipes Sandwich Recipes Heroes, Hoagies and Subs Recipes
Time 4h20m
Yield 6
Number Of Ingredients 10
Steps:
- Place beef in the slow cooker crock. Pour beef stock, vinegar, and Worcestershire over beef. Cook on Low until beef is cooked to medium, 3-4 hours. Remove cooked beef from broth and set aside. Reserve broth.
- Preheat an oven to 350 degrees F (175 degrees C).
- Heat oil in a large skillet over medium-high heat. Cook mushrooms in oil until they begin to soften; add onion and green pepper. Cook and stir until vegetables are soft, about 5 minutes.
- Slice beef thinly. Divide beef and vegetables evenly among the rolls. Top each sandwich with 2 slices cheese; wrap in foil.
- Place sandwiches in preheated oven and heat until cheese is melted; about 10 minutes. Serve hot sandwiches with reserved beef broth, if desired.
Nutrition Facts : Calories 652.4 calories, Carbohydrate 32.1 g, Cholesterol 190.7 mg, Fat 33.9 g, Fiber 2.3 g, Protein 58.9 g, SaturatedFat 17.4 g, Sodium 1220.5 mg, Sugar 4.1 g
SLOW-COOKER LASAGNA
Have all the flavors you love in homemade lasagna without the fussy preparation and baking. This easy version is assembled in your slow cooker, and simmers for hours while you do other things.
Provided by Kraft
Categories Trusted Brands: Recipes and Tips Kraft Natural Shredded Cheese
Time 4h20m
Yield 8
Number Of Ingredients 9
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
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
SLOW-COOKER FOUR CHEESE LASAGNA
This slow-cooker lasagna is a must-try for cheese lovers. It's made with ricotta, Parmesan and a shredded four-cheese blend.
Provided by My Food and Family
Categories Home
Time 4h20m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Brown meat in large skillet; drain. Return meat to skillet. Stir in ricotta.
- Combine pasta sauce and water. Spread about 1/2 cup onto bottom of slow cooker sprayed with cooking spray. Top with 1/4 of the meat mixture and 2 noodles, broken to fit; cover with layers of 1/4 each of the remaining sauce mixture, Parmesan and mozzarella. Repeat layers of meat mixture, noodles, pasta sauce and cheeses 3 times; cover with lid.
- Cook on LOW 4 to 4-1/2 hours (or on HIGH 2 to 2-1/2 hours).
Nutrition Facts : Calories 400, Fat 21 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 85 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 29 g
PHILLY CHEESESTEAK LASAGNA
I love my Philly cheesesteak sandwiches with marinara, so I thought I'd try making lasagna! It turned out fantastic! Note that you do not have to boil your noodles for lasagna. Just let them soak in hot tap water for at least 20 minutes.
Provided by Lili Zimmermann
Categories Main Dish Recipes Pasta Lasagna Recipes Meat Lasagna Recipes
Time 2h40m
Yield 12
Number Of Ingredients 17
Steps:
- Combine flank steak, onions, green bell peppers, and mushrooms in a large resealable plastic bag. Add Worcestershire sauce, olive oil, salt, and pepper. Seal and let marinate in the refrigerator, about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Place lasagna noodles in a 9x13-inch baking dish. Cover with hot water and let soak until tender, about 20 minutes. Drain in a colander. Grease baking dish with cooking spray.
- Transfer steak to a large baking sheet. Arrange onions, green bell peppers, and mushrooms around steak. Discard marinade.
- Bake steak in the preheated oven until starting to brown, 15 to 20 minutes. Turn on broiler; broil until steak darkens, about 5 minutes. When cool enough to handle, slice the steak into thin pieces.
- Combine spaghetti sauce and garlic powder in a large skillet over medium-low heat. Stir in the sliced flank steak. Add onions, green bell peppers, and mushrooms. Remove from heat.
- Mix ricotta cheese, half of the mozzarella cheese, Parmesan cheese, egg, and parsley together in a bowl.
- Spread 2 cups of the sauce mixture in the bottom of the baking dish. Top with 4 lasagna noodles. Cover noodles with 1/3 of the ricotta mixture, 2 cups of the sauce mixture, and 1/3 of the provolone cheese. Repeat layers twice. Sprinkle remaining mozzarella cheese on top. Cover baking dish with greased aluminum foil.
- Bake in the preheated oven until bubbling, about 45 minutes. Uncover and continue baking until mozzarella cheese is browned, about 15 minutes. Let stand for 15 minutes before cutting and serving.
Nutrition Facts : Calories 569.8 calories, Carbohydrate 42.2 g, Cholesterol 94.2 mg, Fat 28.8 g, Fiber 5 g, Protein 35.7 g, SaturatedFat 14.4 g, Sodium 1078.8 mg, Sugar 14 g
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SLOW-COOKER CHEESESTEAK LASAGNA RECIPE
From tablespoon.com
Servings 6Total Time 5 hrsCategory EntreeCalories 550 per serving
- Freeze sirloin steak for 20 minutes until it’s very cold, then slice as thin as possible. In a large skillet add a drizzle of oil and the steak slices. Brown steak well for 3-4 minutes. Season with salt and pepper.
- Remove steak from skillet and add a new drizzle of oil. Add onions, mushrooms, poblano pepper, and garlic and cook until veggies soften, 5-6 minutes. Season with salt and pepper and add tomato sauce. Cook for a few minutes so sauce can meld with veggies. Add red pepper flakes.
- In a 5 to 6-quart slow cooker, add a small layer of the tomato mixture to the bottom of the dish, then add a layer of no-cook lasagna noodles (it’s okay if you have to break them up a bit to get them to fit). Then add half of the steak, half of the Provolone slices, and half of the mushroom and pepper mixture. Top with another layer of noodles, the rest of the steak, the last of the Provolone, and tomato sauce mixture, leaving some of the tomato sauce mixture for the top.
- Add a top layer of noodles, followed by the last of the sauce, covering the noodles as best you can.
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