Crockpoteggnoodlelasagna Recipes

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CROCK POT LASAGNA



Crock Pot Lasagna image

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

Provided by Derf2440

Categories     Cheese

Time 4h15m

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, Fat 46.1, SaturatedFat 23.6, Cholesterol 190, Sodium 3576.6, Carbohydrate 92, Fiber 8.1, Sugar 20.9, Protein 78.9

CROCK POT EGG NOODLE LASAGNA



Crock Pot Egg Noodle Lasagna image

My sister made this for our boys on Black Friday (they were home with dad as we shopped :) ). This was really tasty and my children enjoyed it. Recipe was adapted from Quick Cooking.

Provided by bmcnichol

Categories     Meat

Time 4h5m

Yield 12 serving(s)

Number Of Ingredients 6

6 1/2 cups uncooked wide egg noodles
3 tablespoons butter
1 1/2 lbs ground beef
2 1/4 cups spaghetti sauce
6 ounces process cheese, cubed (Velveeta)
3 cups shredded mozzarella cheese

Steps:

  • Cook noodles according to package directions and drain. Add butter and toss to coat.
  • In a large skillet, cook beef over medium heat until no longer pink and drain.
  • Spread a fourth of the spaghetti sauce into crockpot.
  • Layer with a third of the noodles, a third of the beef, a third of the remaining sauce and a third of the cheeses. Repeat layers twice.
  • Cover and cook on low for 4 hours or until cheese is melted and lasagna is heated through.

Nutrition Facts : Calories 392, Fat 23.1, SaturatedFat 11.4, Cholesterol 94.7, Sodium 600.1, Carbohydrate 21.8, Fiber 0.9, Sugar 4.8, Protein 23.4

CROCKPOT LASAGNA



Crockpot Lasagna image

Make and share this Crockpot Lasagna recipe from Food.com.

Provided by Lelandra

Categories     One Dish Meal

Time 4h20m

Yield 4 serving(s)

Number Of Ingredients 10

1 (15 ounce) container part-skim ricotta cheese
1/4 cup parmesan cheese, freshly grated
2 cups mozzarella cheese, shredded
kosher salt and pepper
2 cups fresh Baby Spinach, roughly chopped
3/4 lb lean ground beef (at least 90% lean)
2 garlic cloves, minced (can use jarred)
1/2 teaspoon dried oregano or 1/2 teaspoon mixed Italian herbs
1 (26 ounce) jar marinara sauce
4 -6 dry lasagna noodles

Steps:

  • In a bowl, combine ricotta, Parmesan, 1 cup of the mozzarella, 1/4 tsp each of salt and pepper, and all the spinach.
  • In a pan over medium high heat, cook ground beef with garlic, oregano/Italian herbs, 1/2 tsp salt and 1/4 tsp pepper until no longer pink. Drain.
  • Add 1/2 cup of marinara to the bottom of a 5-6 quart crock pot and mix with half of the ground beef. Top with a single layer of noodles, breaking if needed. Layer 3/4 cup of marinara over noodles, 1/3 of the ricotta mixture over sauce, and half the remaining ground beef. Repeat with noodles, 3/4 cup of marinara over noodles, 1/3 of the ricotta mixture over sauce, and the remaining ground beef. Top with a layer of noodles, half of the remaining marinara, the rest of the ricotta mixture, the remaining marinara, and rest of mozzarella. Cook on low for 4 hours or high for 2 hours.

Nutrition Facts : Calories 688.1, Fat 37.4, SaturatedFat 18.9, Cholesterol 144.2, Sodium 1512.2, Carbohydrate 37.1, Fiber 5.8, Sugar 19.5, Protein 48.9

EGG NOODLE LASAGNA



Egg Noodle Lasagna image

An easy lasagna recipe using egg noodles instead of the traditional lasagna noodles. This is a great 'clean out the cupboard & fridge' recipe! The original recipe calls for mascarpone instead of the ricotta (which I use). Use mascarpone if you wish...it's just always easier for me to find ricotta at the store. You could also use cream cheese instead of ricotta.

Provided by Hey Jude

Categories     Cheese

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 10

1 (8 ounce) package wide egg noodles
1 lb lean ground beef
6 green onions, sliced
2 large garlic cloves, minced
3/4 teaspoon salt, divided
1 (26 ounce) jar tomato and basil pasta sauce
1/8 teaspoon pepper
1 (8 ounce) package ricotta cheese
1 cup sour cream
1/2 cup shredded parmesan cheese

Steps:

  • Cook ground beef, green onions, garlic and 1/2 teaspoons salt in a large nonstick skillet over medium-high heat, stirring 10 minutes or until it crumbles and is no longer pink. Drain well.
  • Stir in tomato-basil pasta sauce and pepper. Cover, reduce heat and simmer 20 minutes.
  • While meat sauce is simmering, prepare egg noodles according to package directions. Drain noodles. Stir together noodles, ricotta cheese, 1 cup sour cream and remaining 1/4 teaspoons salt until blended.
  • Layer half each of egg noodle mixture and ground beef mixture, starting with noodles, in a lightly greased 2-quart baking dish. Repeat layers.
  • Bake at 350-degrees for 25 minutes. Remove from oven; sprinkle evenly with parmesan cheese and bake 5 more minutes.
  • Let stand 10 minutes before serving.

Nutrition Facts : Calories 708.2, Fat 37.2, SaturatedFat 19.9, Cholesterol 188, Sodium 798, Carbohydrate 47.7, Fiber 2.5, Sugar 2, Protein 44.6

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