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Recipes - Crock Pot Lasagna Recipe

Recipe Name

Crock Pot Lasagna

Submitted by Lorierd
Recipe Description Crockpot vegetarian Lasagna
Quantity 1 Quantity Unit Crock Pot Servings  
Prep Time (minutes) 30 Cook Time (minutes) 240 Ready In (minutes) 270
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
2
cupssoy crumbles
28
ouncesCrushed tomatoes (28 oz can)
1
smallOnion, chopped
1
clovegarlic minced
1
cupricotta cheese
1
1/2
cups, shreddedlow-fat mozzarella
6
noodles(2 pkg) lasagna noodles, whole wheat
1/2
cupgrated parmesan
1
teaspoonoregano
1/2
teaspoonbasil
1/4
teaspoonred peppers (hot), crushed
2
1/2
cups, slicedzucchini
2
cups pieces or slicesMushrooms
1
can, 15 oz (303 x 406)tomato sauce
Steps
Sequence Step
1Heat a large nonstick skillet over medium-high heat. Add beef, onion, and garlic; cook, stirring frequently, breaking up meat with a wooden spoon as it cooks, about 5-7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil, and red pepper flakes; simmer 5 minutes to allow flavors to blend. Meanwhile in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese. Spoon 1/3 of beef mixture into a 5 quart slow cooker. Break 3 lasagna sheets in half and arrange over beef mixture, top with half of ricotta mixture. Top with sliced zucchini and mushrooms. Repeat with another layer and finish with remaining 1/3 of beef mixture. Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover, turn off heat and season to taste is desired. In a small bowl, combine remaining ½ cup of mozzarella cheese and parmesan cheese; sprinkle over beef mixture. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes.






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