BEST LASAGNA SAUCE IN A JAR RECIPES

Name: Best Slow Cooker Spaghetti Sauce
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 8
Cuisine: Italian
Ingredients: 1 pound lean ground beef; 1 small onion, diced; 4-6 cloves garlic, minced; 1 (28 oz.) can crushed tomatoes; 2 (15 oz.) cans tomato sauce; 2 (6 oz.) cans tomato paste; 1 cup beef broth; 1 cup water; 1 tablespoon dried basil; 1/2 teaspoon dried oregano; 1 teaspoon dried fennel; 2 teaspoons dried parsley flakes; 1 teaspoon onion powder; 1 teaspoon garlic powder; 2 tablespoons sugar; 1/4 teaspoon red pepper flakes; Salt and pepper, to taste; Spaghetti or other pasta, for serving.

BEST SLOW COOKER SPAGHETTI SAUCE - LET'S DISH RECIPES

Best Slow Cooker Spaghetti Sauce - Let's Dish Recipes image

Ground beef and tomato sauce, simmered in the slow cooker with garlic and plenty of seasonings makes this the tastiest spaghetti sauce you'll every try!

Provided by Danelle

Total Time 6 hours 15 minutes

Prep Time 15 minutes

Cook Time 6 hours

Yield 8

Number Of Ingredients 18

Ingredients

1 pound lean ground beef
1 small onion, diced
4-6 cloves garlic, minced
1 (28 oz.) can crushed tomatoes
2 (15 oz.) cans tomato sauce
2 (6 oz.) cans tomato paste
1 cup beef broth
1 cup water
1 tablespoon dried basil
1/2 teaspoon dried oregano
1 teaspoon dried fennel
2 teaspoons dried parsley flakes
1 teaspoon onion powder
1 teaspoon garlic powder
2 tablespoons sugar
1/4 teaspoon red pepper flakes
Salt and pepper, to taste
Spaghetti or other pasta, for serving.

Steps:

In a large skillet, saute ground beef with onion and garlic until cooked through. Drain grease. Add beef to a lightly greased slow cooker.
Add remaining ingredients, except spaghetti, to slow cooker and stir to combine. Cover and cook on low for 6 hours. Add more water as needed for desired consistency.
Serve over cooked spaghetti or other pasta.

Nutrition Facts : Calories 275 calories, CarbohydrateContent 31 grams carbohydrates, CholesterolContent 50 milligrams cholesterol, FatContent 8 grams fat, FiberContent 5 grams fiber, ProteinContent 22 grams protein, SaturatedFatContent 3 grams saturated fat, ServingSize 1, SodiumContent 838 grams sodium, SugarContent 14 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 4 grams unsaturated fat

BEST SWEET POTATO LASAGNA RECIPE — HOW TO MAKE ... - DEL…

Best Sweet Potato Lasagna Recipe — How To Make ... - Del… image

Make Sweet Potato Lasagna from Delish.com as soon as possible.

Provided by Makinze Gore

Categories gluten-free nut-free autumn Christmas dinner party Thanksgiving baking dinner main dish meat

Total Time 2 hours

Prep Time 20 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 16

Ingredients

Cooking spray
3 large sweet potatoes, peeled and sliced 1/8"-thick (about 2 lb.)
2 tbsp. extra-virgin olive oil
1 large onion, chopped
2 cloves garlic, minced
1 lb. sweet Italian sausage, casings removed
Kosher salt
Freshly ground black pepper
24 oz. jar marinara sauce
1 (5-oz.) package baby spinach, about 5 packed c.
16 oz. ricotta
1 large egg, beaten
3/4 c. freshly grated Parmesan, divided
1 tsp. dried oregano
1 1/2 c. shredded mozzarella, or 8 oz. thinly sliced
Freshly chopped parsley, for serving

Steps:

Preheat oven to 375° and grease a 9”-x-13” baking pan with cooking spray. In a large skillet over medium heat, heat oil. Add onion and cook until soft, about 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add sausage and cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Season with salt and pepper. Pour in marinara sauce and bring to a simmer. Cook until sauce thickens slightly, 5 minutes. Add spinach and cook until spinach is wilted. Remove from heat. Spread a thin layer of marinara mixture evenly across the bottom of prepared dish. Layer sweet potatoes on top of sauce, slightly overlapping. Spread about ⅓ of ricotta mixture over sweet potatoes then pour ⅓ of remaining meat sauce on top. Repeat to make two more layers. Top lasagna with mozzarella and remaining ¼ cup Parmesan. Let rest 10 minutes, then garnish with parsley before serving.

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