crock pot lasagna

 

Easy Slow Cooker Lasagna

from kristineskitchenblog.com

This crockpot lasagna is possibly the easiest lasagna you will ever make. You don't need to boil the lasagna noodles before layering the lasagna in your crock pot. You are going to love this easy slow cooker lasagna!

Prep Time20 mins

Cook Time4 hrs

Resting Time30 mins

Total Time4 hrs 20 mins

Servings: 8 servings

 

Calories: 354kcal

Ingredients

• 1 tablespoon olive oil
• 1 medium onion chopped
• 1 pound lean ground beef or ground turkey
• salt and pepper
• 4 cloves garlic minced
• 2 24 ounce jars marinara sauce about 5 1/2 cups total*
• 10 lasagna noodles uncooked, whole wheat or white (NOT no boil noodles)
• 10 ounces mozzarella cheese shredded, 2 1/2 cups
• grated Parmesan cheese for serving
• fresh chopped parsley or basil for serving, if desired

Instructions

• Heat olive oil in a large skillet over medium-high heat. Add the onion and cook for 1-2 minutes, stirring, until it begins to soften.
• Add the ground beef (or turkey) to the skillet and season with salt and pepper. Cook until browned and cooked through, breaking up the meat into small pieces as it cooks.
• Add the garlic and cook for 30 seconds, stirring. Remove pan from the heat.
• Spread 1 cup of the marinara sauce in the bottom of the slow cooker insert. Make a single layer of noodles, breaking them up as needed. Top with 1/3 of the meat, 1 cup of marinara sauce, and 2/3 cup shredded mozzarella.
• Make a second layer with noodles, half of the remaining meat, another 1 cup of sauce, and 2/3 cup mozzarella.
• Make a third layer with noodles, the remaining meat, 1 cup sauce and 2/3 cup mozzarella.
• Top with one more layer of noodles, 1 ½ cups of sauce, and the remaining 1/2 cup mozzarella
• Cook in your slow cooker on low heat for about 4 hours, until noodles are soft. Turn off heat and let stand, covered, for 20-30 minutes before serving. Open lid carefully to keep any condensation on the lid from dripping on the lasagna. Serve with grated Parmesan and fresh parsley or basil, if desired.

Notes

• Use a marinara sauce that you really enjoy as the flavor of the sauce intensifies as the lasagna cooks.
• All slow cookers cook differently. This takes about 4 hours on low in my slow cooker, but yours may cook a little faster or slower.

Nutrition

Serving: 1/8 lasagna | Calories: 354kcal | Carbohydrates: 34g | Protein: 26g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 63mg | Sodium: 1153mg | Potassium: 890mg | Fiber: 4g | Sugar: 9g | Vitamin A: 975IU | Vitamin C: 13.4mg | Calcium: 219mg | Iron: 3.7mg

lasagna soup

Bobby’s Lighter Tastes Like Lasagna Soup

462K+

404 less calories
28 g less fat

Ingredients:

2 teaspoons olive oil
1 pound Italian turkey sausage, casings removed
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 (32-ounce) container chicken broth
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can petite diced tomatoes
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
4 ounces broken whole-wheat lasagna noodles (about 4 noodles)
1/2 cup chopped fresh basil
3 tablespoons grated parmesan cheese
1/2 cup reduced-fat shredded mozzarella cheese
8 Whole-wheat breadsticks or grissini (optional)

Instructions:

Heat the oil over medium-high heat in a large nonstick saucepot or Dutch oven. Add the sausage, onion, bell pepper, and garlic. Cook over medium-high heat, stirring occasionally, until the sausage is crumbled and browned, 8 – 10 minutes.

Add the broth, tomato sauce, diced tomatoes, salt, and crushed red pepper. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes. Add the noodles; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10 – 12 minutes. Remove from the heat; stir in mozzarella, basil, and the Parmesan. Serve with the breadsticks, if using. (whole-wheat lasagna noodles take a little longer to cook.)

Nutritional Information:

Per Serving (1 cup) 225 Cal (27% from Fat, 42% from Protein, 31% from Carb); 23 g Protein; 7 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 17 g Carb; 2 g Fiber; 4 g Sugar; 108 mg Calcium; 3 mg Iron; 826 mg Sodium; 53 mg Cholesterol

Original Recipe by Paula Deen: Tastes Like Lasagna Soup
Take It Lighter recipe courtesy of Bobby and Jamie Deen, and the Paula Deen Test Kitchen

Servings: 8 cups
Prep Time: 5 min
Cook Time: 1 hour
Difficulty: Easy

My changes: 

I used regular italian sausage as I could not find turkey
red peppers instead of green
two cans diced tomatoes instead of one

TASTY!!!!!!!!!!!!!!!!!!!!!!!!!!!!

will it work?

Crock Pot Lasagna

1 pound Ground Beef
Lasagna noodles
1 jar spaghetti sauce
1 1/2 cups cottage cheese
1 1/2 cups shredded Mozzarella cheese
2 tablespoons grated Parmesan cheese

Directions
Brown ground beef and drain. Spoon 1 C. spaghetti sauce in bottom of 4 quart crock pot. Mix remaining sauce with beef. Place 2 uncooked lasagna noodles on sauce in crock pot. Spread 1/3 meat mixture on top of noodles. Spread 3/4 C. cottage cheese over meat. Sprinkle 1/2 C. mozzarella cheese over cottage cheese. Add another layer of uncooked noodles, 1/3 meat mixture, the remaining cottage cheese and 1/2 C. mozzarella cheese. Place another layer of uncooked noodles, meat mixture, and mozzarella cheese. Sprinkle Parmesan cheese over top. Cook on low for 4 hours.
If cooked much longer, it gets a bit well done.

Petite Lasangas

trying these this week :)

http://www.canyoustayfordinner.com/2010/11/04/petite-lasagnas/

Petite Lasagnas

November 4th, 2010 § 224 Comments

I find there’s a fine line between like and obsessed. A whisper-thin, sliver of a line. Take my reverence for Target, for example. What began nearly ten years ago as a casual, “Hey I really think that place is the cat’s pajamas” slipped almost too quickly into me considering ways to spend an entire weekend within its red doors. How lovely a weekend that would be.
My relationship with my muffin tin is similarly alarming. We can call it obsessive if we must. The thing is, I just can’t quite seem to help myself.
Because, I mean, well… everything can be cupcaked…made petite…muffined even. Breakfast, lunch, dinner, and dessert can all be popped, hot, from the twelve cup tin.
So then- shouldn’t they be?
I’ve moved beyond muffins…

sailed straight past mini cakes…

whipped apple cinnamon buns into cupcake shape…

settled a long-standing dispute with Hostess…

and now I’ve gone and whittled lasagna into onesies.

I can’t promise I won’t do it again. And I don’t even think I can be held accountable for my actions.

Not when I’m capable of transforming what was once a sort of daunting, mess-inducing, oh-what-will-I-do-with-all-those-leftovers, casserole into petite-sized portions.
Not when tomato sauce is spiced and chunky with crumbled turkey.
Not when I can finally find a use for those damn wonton wrappers.
And no, certainly not when creamy ricotta and melting strands of mozzarella are on the line.

Petite Lasagnas

recipe slightly adapted from Hungry Girl
(makes 12)
12 oz raw ground turkey
¼ tsp salt, divided
¼ tsp pepper
1 cup chopped onion
½ cup chopped mushrooms
14.5 oz can crushed tomatoes, or tomato sauce
2 cloves garlic, minced
3 tsp dried oregano, divided
½ tsp dried basil
1 ½ cups part skim ricotta cheese
24 small square wonton wrappers (the kind near the tofu in the refrigerated section of the produce dept)
1 1/2 cups shredded mozzarella cheese

Preheat oven to 375ºF. Heat a large skillet over medium heat. Add the turkey, onions, mushrooms, salt, and pepper. Crumble the meat and saute the mixture for about 10 minutes, or until the turkey is cooked through. Add the garlic and stir constantly for 30 seconds.
Add the crushed tomatoes and 2 tsp of oregano. Bring the pan to a gentle boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside.
In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Stir to mix well. Set aside.
Coat a 12-cup muffin tin with nonstick cooking spray. Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.
Using half of the ricotta mixture, divide it among the 12 muffin cups. Next, using half of the turkey tomato sauce, spoon it evenly over each of the ricotta filled cups. Sprinkle with 2 tsp of mozzarella.
Gently press another wonton wrapper on top of the mozzarella layer.
Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella.
Bake for 10 minutes, or until the cheese has melted.
Let the cups cool, remove them from the pan, and serve!

Nutrition Info for 1 petite lasagna:
Calories: 181.2, Total Fat: 7.9g, Cholesterol: 41.9mg, Sodium: 389.5mg, Total Carb: 13.6g, Fiber: 1 g, Sugars: 1.6g, Protein 14.1g