CROCK POT RECIPE FOR LASAGNA RECIPES

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CROCK POT LASAGNA RECIPE - FOOD.COM



Crock Pot Lasagna Recipe - Food.com image

Make and share this Crock Pot Lasagna recipe from Food.com.

Total Time 4 hours 15 minutes

Prep Time 15 minutes

Cook Time 4 hours

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb lean ground beef
1 onion, chopped
2 garlic cloves, smashed
1 (28 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 1/2 teaspoons salt
1 teaspoon dried oregano
12 ounces cottage cheese (we like 2%)
1/2 cup grated parmesan cheese or 1/2 cup asiago cheese
12 ounces lasagna noodles, uncooked
16 ounces shredded mozzarella cheese

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.

Nutrition Facts : Calories 1098.2, FatContent 46.1, SaturatedFatContent 23.6, CholesterolContent 190, SodiumContent 3576.6, CarbohydrateContent 92, FiberContent 8.1, SugarContent 20.9, ProteinContent 78.9

RATATOUILLE IN THE CROCK POT RECIPE - FOOD.COM



Ratatouille in the Crock Pot Recipe - Food.com image

Hello Vegetarians...here's a crock pot recipe for you. I love ratatouille because it's so versatile and can be used to make a killer pizza, great on pasta or as part of a casserole with chicken and cheese, or how about ratatouille lasagna? I guess I'd better stop brainstorming and write down these recipes to post too!

Total Time 9 hours 30 minutes

Prep Time 30 minutes

Cook Time 9 hours

Yield 8 serving(s)

Number Of Ingredients 15

2 large onions, cut in half and sliced
1 large eggplant, sliced, cut in 2 inch pieces
4 small zucchini, sliced
2 garlic cloves, minced
2 large green bell peppers, de-seeded and cut into thin strips
2 large tomatoes, cut into 1/2 inch wedges
1 (6 ounce) can tomato paste
1 teaspoon dried basil
1/2 teaspoon oregano
1 teaspoon sugar
2 teaspoons salt
1/2 teaspoon black pepper
2 tablespoons fresh parsley, chopped
1/4 cup olive oil
red pepper flakes, to spice it up

Steps:

  • Layer half the vegetables in a large crock pot in the following order: onion, eggplant, zucchini, garlic, green peppers, tomatoes.
  • Next sprinkle half the basil, oregano, sugar, parsley, salt and pepper on the veggies.
  • Dot with half of the tomato paste.
  • Repeat layering process with remaining vegetables, spices and tomato paste.
  • Drizzle with olive oil.
  • Cover and cook on LOW for 7 to 9 hours.
  • Place in serving bowl and sprinkle with freshly grated Parmesan cheese.
  • Refrigerate to store.
  • May freeze up to 6 weeks.

Nutrition Facts : Calories 139.2, FatContent 7.4, SaturatedFatContent 1.1, CholesterolContent 0, SodiumContent 762.6, CarbohydrateContent 17.9, FiberContent 5.8, SugarContent 10, ProteinContent 3.6

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