Category Archives: lasagna

Lasagna in the Slow Cooker

I have to say when I first heard about lasagna in the slow cooker I was sort of skeptical.  My friend Cathy told me about it; she said she had made it for her family and I should give it a go.   The original recipe is from Jessica Seinfeld, who sneaks vegetables and healthy stuff into her food. I did make a few changes from original recipe , I used more sauce and a little more salt , I used fresh spinach which can easily be substituted for ground turkey, sausage, or any type of meat you like.  Next time I make this recipe I will be using meat because it really was quite easy and pretty quick even by slow cooker standards. It cooked in 3 1/2 hours, looked amazing and tasted delicious. I am still a little surprised by how good it was. The spinach wilts down and almost looks like basil in there. Even if you don’t like spinach, don’t worry because even though you start out with 5 ounces (which looks like a lot),  you hardly taste it at all but for those of you who do like it, it’s an added bonus. This lasagna was moist, cheesy and hearty.   So get out your slow cookers and give it a go. This is especially great for a big crowd. It easily serves 6 people.  We of course had a chicken dish alongside, because no amount of prodding could get Joel to try the lasagna, once he saw the spinach. Oh well, what are you going to do? He doesn’t know what he’s missing.  Thanks Cathy for the great idea, and of course, Jessica Seinfeld.

Ingredients:

I used 2 large cans of crushed tomatoes (the recipe original calls for 3 14 oz. cans but I thought it needed a little more sauce and I used 2 large cans which are app. 28 oz. each . You can always use homemade sauce if you have it already made and want to use it. Just make sure you have enough.)

3 cloves garlic, finely chopped

2 tbsp. dried oregano

1 teaspoon kosher salt

*1/4 tsp. crushed red pepper (use as much or as little of this, whatever you like)

1/4 tsp. freshly ground black pepper

2 containers (15 ounce each) ricotta (Fresh is awesome, but not always available. Use whatever you’d like. I used part- skim ricotta.)

2 cups grated mozzarella (again use whatever you’d like, package is fine. Just don’t use fat free, it doesn’t work well.)

1/4 cup grated Parmesan

12 lasagna noodles (about 3/4 of a 1 lb. box) don’t cook them*see note at bottom

5 ounces (or 6 cups) of baby spinach (1 package in the produce section is 5 ounces)

Directions:

In a medium bowl, combine the tomatoes, garlic, oregano, salt, red pepper and black pepper. In a separate bowl, mix the ricotta, 1 cup of the mozzarella and Parmesan.

In the bottom of a 5 – 6 quart slow cooker (which I sprayed with Pam first), spread a thin layer of sauce. Top with 3 of the noodles (breaking to fit as necessary). Spread about 1 cup of the sauce over the noodles and layer with 2 cups of the spinach and 1 1/2 cups of the cheese mixture. Repeat twice more with the noodles, sauce, spinach and cheese mixture. Top with the remaining 3 noodles, sauce and 1 cup of shredded mozzarella.

Cook on low, covered, for 3 – 3 1/2 hours. Noodles should be tender in center by then, mine was. I then switched it to warm until we ate it. I served it from slow cooker with a big spoon, you don’t get those neat little squares but it really held together quite well,  I left some in fridge for leftovers and froze the rest for another time.

*I broke the side noodles in 1/2 and just angled them a little, keeping the center one intact. Once it’s all cooked it doesn’t matter that they were broken, it really came out perfectly.

Easy Skillet Lasagna

This was truly one of the most epic meals! The whole meal in under an hour, and yes that’s lasagna folks. While I love a real lasagna I didn’t have the time to put the whole thing together and deal with it. Once you have the ingredients the prep time is minimal and you aren’t using store bought sauce , this is with sauce you make and I can’t say enough about the way it tasted! This can be done a few different ways and I invite you to play around with the ingredients and spices to your own liking. All I can say is Wow!  Delicious! Joel was very happy with our Sunday night dinner, I should have taken a picture of the big smile he had on his face when he saw this on his plate.  All in one pot is truly a great way to cook, no fuss, no muss and no having to deal with cooking lasagna noodles!!!!!! Yeah!

This can easily be made with ricotta cheese and spinach or any veggies you like. I would even try it with cut up eggplant!

*You’ll need a large oven proof skillet with lid

Ingredients:

1 to 1/2 Tablespoon Olive Oil–I used 1 1/2 you can start with 1 and add more to onions if you need it

1/2 lb. ground beef ( I used 80/20)

3 Italian sausage links, casings removed ( I used Hot Italian Sausage) use what you like , you can use turkey or chicken sausage as well

1 onion, diced

1 14.5 oz. can diced tomatoes

1 8oz.can tomato sauce

*Italian seasonings , if you have Italian seasonings in a jar that’s great if not use a little dried oregano and dried basil. Italian Seasonings is available in the spice department of all food stores.

*1/2 teaspoon crushed red pepper

App. 1/4 tsp. Kosher Salt and more to taste

2-3 garlic cloves, minced

app. 10 lasagna noodles, broken into 1/4’s, if it breaks up differently don’t worry it’s a very loose recipe! 8 ounces Farfalle Pasta also works if you don’t feel like using the lasagna noodles. Un-cooked Noodles!!!!!

8 oz. mozzarella balls ( fresh) I used the small ones this time. Use whatever cheese you like but these worked out beautifully.  You can always use shredded mozzarella, or just cut a large ball of mozzarella into small pieces ( as much or as little as you’d like) if using shredded mozzarella, you’ll need about 1 cup

2 cups water

Freshly grated Parmesan Cheese for serving

*you can also use 1 cup Ricotta Cheese for a very cheesy version, I would use this if I was making it with spinach and going veggie.

Directions:

Heat olive oil in a large skillet over medium-high heat. Add onions and cook till translucent, add garlic towards the end of onion process. Add ground beef to the onions, stirring occasionally till browned. I removed with slotted spoon and set aside in a bowl. I then cooked up the sausage making sure to crumble the sausage as it cooked.  I then removed sausage to bowl with meat , onions, and garlic and drained all excess fat from pan.

Pre-heat oven to Broil

Return meat to pan, add tomato sauce, diced tomatoes, spices, add 1/4 tsp. kosher salt to taste, if you need more add it. Add in the meat mixture and stir, bring to a simmer and add in broken lasagna pieces and 2 cups of water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13- 15 minutes for al dente. I stirred it gently a few times just to make certain that the noodles cooked through and didn’t stick together.

Remove from the heat . I placed my Mozzarella on top and placed in oven under broiler for about 5 mins. Check on it because you don’t want it to blacken. All ovens are different, in mine it needed about 6 minutes to just start browning without burning, but you don’t want to burn this up so set timer and keep an eye on it!

Remove from the oven and let it sit out for a few minutes. Plate it up and let everyone add their own parmesan cheese! Enjoy! you will.

IMG_1101

Plated up and ready to eat

IMG_1097

Finished Product

 

IMG_1096

adding mozzarella before placing under broiler

 

IMG_1093

placing un-cooked noodles into sauce

 

 

This would serve 4. It’s tough to double because you would need a super large pan.

This makes for an amazing leftover!

 

 

 

 

Easy Skillet Lasagna

This was truly one of the most epic meals! The whole meal in under an hour, and yes that’s lasagna folks. While I love a real lasagna I didn’t have the time to put the whole thing together and deal with it. Once you have the ingredients the prep time is minimal and you aren’t using store bought sauce , this is with sauce you make and I can’t say enough about the way it tasted! This can be done a few different ways and I invite you to play around with the ingredients and spices to your own liking. All I can say is Wow!  Delicious! Joel was very happy with our Sunday night dinner, I should have taken a picture of the big smile he had on his face when he saw this on his plate.  All in one pot is truly a great way to cook, no fuss, no muss and no having to deal with cooking lasagna noodles!!!!!! Yeah!

This can easily be made with ricotta cheese and spinach or any veggies you like. I would even try it with cut up eggplant!

*You’ll need a large oven proof skillet with lid

Ingredients:

1 to 1/2 Tablespoon Olive Oil–I used 1 1/2 you can start with 1 and add more to onions if you need it

1/2 lb. ground beef ( I used 80/20)

3 Italian sausage links, casings removed ( I used Hot Italian Sausage) use what you like , you can use turkey or chicken sausage as well

1 onion, diced

1 14.5 oz. can diced tomatoes

1 8oz.can tomato sauce

*Italian seasonings , if you have Italian seasonings in a jar that’s great if not use a little dried oregano and dried basil. Italian Seasonings is available in the spice department of all food stores.

*1/2 teaspoon crushed red pepper

App. 1/4 tsp. Kosher Salt and more to taste

2-3 garlic cloves, minced

app. 10 lasagna noodles, broken into 1/4’s, if it breaks up differently don’t worry it’s a very loose recipe! 8 ounces Farfalle Pasta also works if you don’t feel like using the lasagna noodles. Un-cooked Noodles!!!!!

8 oz. mozzarella balls ( fresh) I used the small ones this time. Use whatever cheese you like but these worked out beautifully.  You can always use shredded mozzarella, or just cut a large ball of mozzarella into small pieces ( as much or as little as you’d like) if using shredded mozzarella, you’ll need about 1 cup

2 cups water

Freshly grated Parmesan Cheese for serving

*you can also use 1 cup Ricotta Cheese for a very cheesy version, I would use this if I was making it with spinach and going veggie.

Directions:

Heat olive oil in a large skillet over medium-high heat. Add onions and cook till translucent, add garlic towards the end of onion process. Add ground beef to the onions, stirring occasionally till browned. I removed with slotted spoon and set aside in a bowl. I then cooked up the sausage making sure to crumble the sausage as it cooked.  I then removed sausage to bowl with meat , onions, and garlic and drained all excess fat from pan.

Pre-heat oven to Broil

Return meat to pan, add tomato sauce, diced tomatoes, spices, add 1/4 tsp. kosher salt to taste, if you need more add it. Add in the meat mixture and stir, bring to a simmer and add in broken lasagna pieces and 2 cups of water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13- 15 minutes for al dente. I stirred it gently a few times just to make certain that the noodles cooked through and didn’t stick together.

Remove from the heat . I placed my Mozzarella on top and placed in oven under broiler for about 5 mins. Check on it because you don’t want it to blacken. All ovens are different, in mine it needed about 6 minutes to just start browning without burning, but you don’t want to burn this up so set timer and keep an eye on it!

Remove from the oven and let it sit out for a few minutes. Plate it up and let everyone add their own parmesan cheese! Enjoy! you will.

IMG_1101

Plated up and ready to eat

IMG_1097

Finished Product

 

IMG_1096

adding mozzarella before placing under broiler

 

IMG_1093

placing un-cooked noodles into sauce

 

 

This would serve 4. It’s tough to double because you would need a super large pan.

This makes for an amazing leftover!