Best Authentic Italian Crock Pot Lasagna Recipes

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SLOW COOKER ITALIAN SAUSAGE LASAGNA



Slow Cooker Italian Sausage Lasagna image

This came to me in a 'round about way from the Betty Crocker website. It doesn't appear to be on Food.com. We really enjoyed it. I used pound ground sausage with Sage as I had on hand and added 2 tsp ground up Fennel Seed to give it the "Italian" touch. Who knew you could make lasagna in a crock pot? Mine tapers in toward the bottom, so the shape isn't "traditional but it cooked nicely. The flavor was great. Hope you like it!

Provided by Half-fast-cook

Categories     One Dish Meal

Time 4h25m

Yield 8 serving(s)

Number Of Ingredients 9

1 lb bulk Italian sausage
1 medium onion, 1/2 cup chopped
3 (15 ounce) cans Italian-style tomato sauce
2 teaspoons dried basil leaves
1/2 teaspoon salt
2 cups mozzarella cheese, shredded (divided)
1 (15 ounce) container part-skim ricotta cheese
1 cup parmesan cheese, grated
15 lasagna noodles, regular, uncooked

Steps:

  • Cook sausage and onion in 10-inch skillet over medium heat 6-8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in undrained tomato sauce, basil and salt.
  • Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. Refrigerate remaining mozzarella cheese while lasagna cooks.
  • Spoon 1/4 of the sausage mixture into 6-quart slow cooker; top with 5 about noodles, broken to fit the pot. Spread with 1/2 of the cheese mixture and 1/4 of the sausage mixture. Top with 5 noodles, remaining cheese mixture and 1/4 of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.
  • Cover and cook on Low heat setting 4-6 hours or until noodles are tender.
  • Sprinkle top of lasagna with remaining mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut straight down and enjoy!
  • Tips: Sprinkle some chopped fresh parsley on top before serving for added appeal. Italian sausage can be interchanged with the hot or spicy varieties for more zing. Links can be substituted by cutting the casings and squeezing the meat out and cooking as directed.

Nutrition Facts : Calories 618, Fat 33.1, SaturatedFat 15.2, Cholesterol 93.8, Sodium 1903.3, Carbohydrate 47, Fiber 4.2, Sugar 9.6, Protein 33.6

SLOW COOKER LASAGNA



Slow Cooker Lasagna image

This recipe is so easy, you might think that you are doing something wrong. It is delicious!

Provided by KIMIRN

Categories     World Cuisine Recipes     European     Italian

Time 4h40m

Yield 10

Number Of Ingredients 11

1 pound lean ground beef
1 onion, chopped
2 teaspoons minced garlic
1 (29 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 ½ teaspoons salt
1 teaspoon dried oregano
1 (12 ounce) package lasagna noodles
12 ounces cottage cheese
½ cup grated Parmesan cheese
16 ounces shredded mozzarella cheese

Steps:

  • In a large skillet over medium heat cook the ground beef, onion, and garlic until brown. Add the tomato sauce, tomato paste, salt, and oregano and stir until well incorporated. Cook until heated through.
  • In a large bowl mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese.
  • Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a double layer of the uncooked lasagna noodles. Break to fit noodles into slow cooker. Top noodles with a portion of the cheese mixture. Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.
  • Cover, and cook on LOW setting for 4 to 6 hours.

Nutrition Facts : Calories 446.4 calories, Carbohydrate 35.7 g, Cholesterol 71.6 mg, Fat 20.3 g, Fiber 3.2 g, Protein 31.2 g, SaturatedFat 10.2 g, Sodium 1420.2 mg, Sugar 7.5 g

SLOW-COOKER LASAGNA



Slow-Cooker Lasagna image

Convenient no-cook lasagna noodles take the work out of this traditional favorite adapted for the slow cooker. It's so easy to assemble for workdays or weekends. We like it accompanied by Parmesan bread or garlic cheese toast. -Lisa Micheletti, Collierville, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 4h25m

Yield 8 servings.

Number Of Ingredients 12

1 pound ground beef
1 large onion, chopped
2 garlic cloves, minced
1 can (29 ounces) tomato sauce
1 cup water
1 can (6 ounces) tomato paste
1 teaspoon salt
1 teaspoon dried oregano
1 package (8 ounces) no-cook lasagna noodles
4 cups shredded part-skim mozzarella cheese
1-1/2 cups 4% cottage cheese
1/2 cup grated Parmesan cheese

Steps:

  • In a skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomato sauce, water, tomato paste, salt and oregano. , Spread a fourth of the meat sauce in an ungreased 5-qt. slow cooker. Arrange a third of the noodles over sauce (break the noodles to fit if necessary). Combine cheeses; spoon a third of the 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.

Nutrition Facts : Calories 482 calories, Fat 20g fat (11g saturated fat), Cholesterol 84mg cholesterol, Sodium 1317mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 4g fiber), Protein 38g protein.

CROCK POT LASAGNA



Crock Pot Lasagna image

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

Provided by blackadder

Categories     One Dish Meal

Time 4h15m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 lb ground beef
1 large onion, finely chopped
2 garlic cloves, crushed and minced
1 (16 ounce) jar spaghetti sauce
1 (8 ounce) package no-boil lasagna noodles
16 ounces fat free mozzarella cheese, shredded
1 lb fat-free ricotta cheese
1/4 cup 1% low-fat milk
1 egg
1/2 cup parmesan cheese, shredded

Steps:

  • Brown the beef, onion and garlic in a little oil in a frying pan. Drain off any grease.
  • Add the spaghetti sauce into the browned meat mixture. Mix well.
  • In a separate bowl, mix the ricotta cheese, milk and egg. beat until thoroughly mixed and smooth. Then mix in the mozzarella cheese and the grated cheese, so that all the cheeses are combined.
  • Grease the crock pot with some vegetable spray on the bottom and sides.
  • Put about 1/4 of the meat and sauce mixture in the bottom of the crock pot. Put a layer of noodles on top of that ( break or cut them if needed). Put about 1/3 of the cheese mixture on top of that. Then repeat with sauce, noodle, cheese for another 2 layers. Top with meat sauce. Cook on low for 4-6 hours or until noodle are tender.

Nutrition Facts : Calories 398.8, Fat 16.6, SaturatedFat 6.5, Cholesterol 108.1, Sodium 1140.9, Carbohydrate 15.4, Fiber 2, Sugar 10, Protein 44.5

AUTHENTIC ITALIAN CROCK POT LASAGNA



Authentic Italian Crock Pot Lasagna image

This is the traditional lasagna recipe my Italian grandmother handed down. I adapted it for a 6-quart crock pot. Can be assembled the same way and baked in a 350 degree oven for one hour. ** 7/07 Note: Thanks to dmac, I wanted to add that I also at times make this sauce using sausage taken out of the casing. Brown after the ground beef, reserving with drippings. Add to the sauce at the same time with ground beef.** *** 1/1/08 Additional notes: Can also add another layer of 1.5 pounds of browned ground beef (seasoned with salt and black pepper to taste), Italian sausage, or a combination. The additional layer will make the lasagna come to the top of a 6-qt. crockpot, but I did not have any problems with overflow. Cook for a total of 6 hours on low. I have also used this recipe in a 12-qt. roaster oven using the bake feature, increasing all of the ingredients proportionately (using 2 eggs) to feed a larger crowd. If increasing the amount of sauce you make, use 2 cans of paste for every 2 cans of tomatoes and increase all other ingredients proportionately. I cook this on 350 degrees for one hour with the mozzarella slices on it from the beginning, just as I would if in a conventional oven. I have also assembled this a day ahead of time and put in the refrigerator until ready to cook the next day.***

Provided by Maureenie

Categories     One Dish Meal

Time 5h30m

Yield 16 serving(s)

Number Of Ingredients 18

nonstick cooking spray
2 tablespoons olive oil
1 lb ground beef
1 onion, chopped
5 garlic cloves, minced
1 (6 ounce) can tomato paste
3 (28 ounce) cans crushed tomatoes
1/4 cup fresh basil leaf, torn
1 cup red wine
1 teaspoon sugar
hot red pepper flakes, to taste (optional)
32 ounces ricotta cheese
3/4 cup romano cheese, grated, divided
16 ounces mozzarella cheese, divided, half cut into cubes, half sliced
1 egg, beaten
salt and black pepper
1/4 cup fresh parsley, chopped
1 (12 ounce) package no-boil lasagna noodles, uncooked

Steps:

  • Spray crock pot with non-stick cooking spray.
  • Heat olive oil and saute onion and garlic in Dutch oven.
  • Add ground beef and cook until lightly browned.
  • Add salt and pepper and mix well. Remove meat from pan and set aside.
  • Add tomato paste and cook approximately 5 minutes, until browned.
  • Add crushed tomatoes, basil, wine, sugar and hot pepper. Stir in the browned ground beef and mix well.
  • Cover and let simmer 30 minutes while you prepare the cheese mixture.
  • Place ricotta cheese in large mixing bowl.
  • Make a well in the center and add 1/2 cup Romano cheese, mozzarella cubes, salt, pepper, and parsley.
  • In a small bowl, beat egg lightly. Pour into center well with cheeses.
  • Mix until thoroughly combined.
  • When tomato sauce has cooked for 30 minutes, spoon a layer of tomato sauce into a 6-qt. oval crock pot.
  • Cover with a layer of lasagna noodles, overlapping and breaking pasta to fit all around the bottom, if necessary.
  • Add half of the ricotta mixture and carefully spread over lasagna noodles with a frosting knife.
  • Cover with a layer of sauce. Then add another layer of lasagna noodles, ricotta mixture, sauce.
  • End with a final layer of lasagna noodles and the remaining sauce.
  • Cover and cook on low for 4 hours. (I have to set mine on 8 hours and shut it off or switch it to keep warm after 4 hours since my slow cooker cooks anything under 8 on high.).
  • In the last 60 minutes, sprinkle top with remaining Romano cheese and slices of mozzarella.

Nutrition Facts : Calories 358.3, Fat 21.8, SaturatedFat 11.4, Cholesterol 87.6, Sodium 581.5, Carbohydrate 17.1, Fiber 3.5, Sugar 2.5, Protein 23

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