Deleted
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Post by Deleted on Jan 15, 2012 18:36:08 GMT -5
Slow Cooker Lasagna Recipe • 6-8 Servings • Prep: 25 min. Cook: 4 hours Ingredients • 1 pound ground beef (I use 2 pounds) • 3 jars any kind of pasta sauce (today’s choice, Barilla roasted garlic w/olive oil) • 1 package (8 ounces) no-cook lasagna noodles (in the pasta aisle – I use Ronzoni - says “Oven Ready” on the box) You can also get these at Walmart-Great Value brand…much cheaper. • 4 cups Italian blend shredded cheese(asiago, mozzarella, parmesan) • 16 ounces small curd cottage cheese or ricotta cheese (I’ve used either one and it came out great each time) Directions • In a skillet, cook beef over medium heat until meat is no longer pink; drain. Add the pasta sauce, mix well. • Combine the cheeses – shredded and cottage or ricotta – in a large bowl. • Spread a fourth of the meat sauce in a greased (spray with non-stick spray or use crockpot liner) 5-qt. slow cooker. Arrange a third of the noodles over sauce (break the noodles if necessary-you will need to do this to make them cover all of the cheese mixture, since the crockpot is round-it’s okay to overlap them) Spoon a third of the cheese 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. Yield: 6-8 servings.
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mskitty
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Post by mskitty on Jan 15, 2012 20:25:34 GMT -5
Might have to try this, thanks MissRigby.
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NancysSummerSip
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Post by NancysSummerSip on Jan 16, 2012 11:26:19 GMT -5
Thanks MissR...definitely going to make this....I think I may actually have most everything at home already!
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kgb18
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Post by kgb18 on Jan 16, 2012 21:49:06 GMT -5
Yum! I love the no cook lasagna noodles. I use them all the time. I also love my slow cooker. I'm going to try this soon. Thanks for the recipe!
Of all the jarred pasta sauces, the Bertolli brand is my favorite.
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chiver78
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Post by chiver78 on Jan 16, 2012 22:04:07 GMT -5
Of all the jarred pasta sauces, the Bertolli brand is my favorite. which flavor? I make my own most of the time, but if I need a large volume for something (meatballs, etc) I like Classico's marinara w/plum tomatoes. it tastes the most similar to what I make on my own, and I just add some more fresh seasonings to make it less offensive.
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kgb18
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Post by kgb18 on Jan 18, 2012 15:13:50 GMT -5
I like the Bertolli marinara, but they also have a good sauce with portabella mushrooms. I make my own sauce sometimes, but mostly I use the Bertolli. I've tried their vodka sauce and their 5 cheese sauces as well. I like them but the first two I listed are my favorites.
Saturday the weather is supposed to be cold rainy and snowy here. I think DD and I are going to have a jammie day, stay inside, and I'm going to make this for dinner.
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kgb18
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Post by kgb18 on Jan 23, 2012 21:15:57 GMT -5
I made the crock pot lasagna! It was good. DD (the pickiest 2-year-old ever) ate it, so that was an epic win! I added more ricotta than the recipe called for because I love a lot of ricotta in my lasagna.
It definitely came out more casserole-like and not in firm pieces like lasagna you would make in a pan, but it was easy and tasty. I would make it again. I actually thought the leftovers were even better than the first day, and that's unusual for me because I don't usually like leftovers.
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saveinla
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Post by saveinla on Nov 26, 2012 14:45:02 GMT -5
MissR,
Thanks for this recipe. We tried this 2 days ago and it was a hit. I made the vegetarian version with TVP and added a bag of spinach and a bag of Mediterranean vegetables and changed the pasta sauce to 2 bottles instead of 3. It was still a lot wetter than I had expected. Next time, I will add more ricotta cheese, but this one's a keeper and it is really tasty.
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thyme4change
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Post by thyme4change on Nov 26, 2012 14:47:53 GMT -5
Must....not....say....what...I'm....thinking..........
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ilovedolphins
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Post by ilovedolphins on Jan 6, 2013 17:38:16 GMT -5
I have always wanted to try lasagna in my slow cooker. Maybe when I take my week of vacation soon.
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Deleted
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Post by Deleted on Jan 6, 2013 18:02:27 GMT -5
Sounds good. Thanks for the recipe.
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