Friday, April 29, 2016

Easy Crockpot Lasagna--4 Ways

In the cookbook, Fix It and Forget It New Cookbook, I've found my new favorite crockpot recipe.  I love it so much that I have been working on different variations of the same recipe!


Original recipe:

The Best Slow-Cooker Lasagna

1 lb. ground turkey
1 onion, chopped
24-oz. spaghetti sauce
3 1/2 cups mozzarella cheese, divided
1/2 cup grated Parmesan
1 1/2 cups cottage cheese
9 whole wheat lasagna noodles, uncooked

Brown the ground turkey and onion. Stir in spaghetti sauce.
Combine 3 cups of  mozzarella cheese, parmesan and cottage cheese.
Spray the inside of your crockpot before starting to layer.
Put 1/4 of sauce mixture on bottom of crockpot, then three noodles, breaking them to fit.
Spoon 1/3 of cheese mixture on top of noodles.  
Repeat layers two more times.
Put remainder of sauce mixture on top and sprinkle the rest of the mozzarella.
Cover and cook on low 3 1/2 to 4 hours until the noodles are tender and the edges are bubbly.


Variation #2:
Alfredo Chicken Lasagna



1 lb.frozen chicken breasts
1 onion, chopped
1 green pepper, chopped
24-oz. alfredo sauce
3 1/2 cups mozzarella cheese, divided
1/2 cup grated Parmesan
1 1/2 cups cottage cheese or ricotta cheese
9 whole wheat lasagna noodles, uncooked


Cook the chicken with green peppers and onion. Shred.  Stir in alfredo sauce.
Combine 3 cups of  mozzarella cheese, parmesan and cottage cheese.
Spray the inside of your crockpot before starting to layer.
Put 1/4 of sauce mixture on bottom of crockpot, then three noodles, breaking them to fit.
Spoon 1/3 of cheese mixture on top of noodles.  
Repeat layers two more times.
Put remainder of sauce mixture on top and sprinkle the rest of the mozzarella.
Cover and cook on low 3 1/2 to 4 hours until the noodles are tender and the edges are bubbly.


Variation #3:
Vegetarian Lasagna 

1 onion, chopped
1 green pepper, chopped 
2-3 cups chopped spinach (or other veggies of your choice)
24-oz.spaghetti sauce
3 1/2 cups mozzarella cheese, divided
1/2 cup grated Parmesan
1 1/2 cups cottage cheese or ricotta cheese
9 whole wheat lasagna noodles, uncooked

Combine chopped veggies with spaghetti sauce

Combine 3 cups of  mozzarella cheese, parmesan and cottage cheese.
Spray the inside of your crockpot before starting to layer.
Put 1/4 of sauce mixture on bottom of crockpot, then three noodles, breaking them to fit.
Spoon 1/3 of cheese mixture on top of noodles.  
Repeat layers two more times.
Put remainder of sauce mixture on top and sprinkle the rest of the mozzarella.
Cover and cook on low 3 1/2 to 4 hours until the noodles are tender and the edges are bubbly.

Variation #4:
Italian Sausage Lasagna

1 lb. of Italian sausage
1 onion, chopped
1 yellow pepper, chopped
24-oz.spaghetti sauce
3 1/2 cups mozzarella cheese, divided
1/2 cup grated Parmesan
1 1/2 cups cottage cheese or ricotta cheese
9 whole wheat lasagna noodles, uncooked

Brown Italian sausage in a pan with onions and yellow pepper.  Combine with spaghetti sauce
Combine 3 cups of  mozzarella cheese, parmesan and cottage cheese.
Spray the inside of your crockpot before starting to layer.
Put 1/4 of sauce mixture on bottom of crockpot, then three noodles, breaking them to fit.
Spoon 1/3 of cheese mixture on top of noodles.  
Repeat layers two more times.
Put remainder of sauce mixture on top and sprinkle the rest of the mozzarella.
Cover and cook on low 3 1/2 to 4 hours until the noodles are tender and the edges are bubbly.


I think variations of this recipe will be on our weekly menu rotation throughout the summer! 


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