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 Slow Cooker Lasagna
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Filter Family Favorites, Meat Dishes
Prep Time 25 MINUTES
Cook Time 4 HOURS
Servings
Ingredients
Filter Family Favorites, Meat Dishes
Prep Time 25 MINUTES
Cook Time 4 HOURS
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat oil in large pot on medium-high heat. Add sausage; cook 8-10 minutes or until browned, breaking up large chunks with wooden spoon. Drain; return meat to pot. Add onions; cook 3-4 minutes or until softened. Stir in sauce and water; bring to a simmer. Remove pot from heat.
  2. Combine ricotta, Parmesan, garlic, eggs and basil in medium bowl.
  3. Spread 1 cup sauce mixture in a 6 or 7-quart slow cooker insert sprayed with nonstick spray. Top with 4 noodles, breaking noodles and overlapping to fit. Top with dollops of 1 cup ricotta mixture, 2 cups sauce mixture and 1/2 cup shredded cheese. Repeat layers 3 times.
  4. Cook on LOW 4 hours or until noodles are tender and most liquid is absorbed. Remove insert from slow cooker. Let stand 10-15 minutes before cutting to serve.
Recipe Notes

Tips:

Substitute ground beef or turkey for the sausage. Or, for a meatless version, substitute 2 pounds sliced white or cremini mushrooms.

No need to turn on the oven to make this hearty lasagna. The extra liquid in the recipe allows the noodles to cook perfectly while the flavors blend.

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 Spaghetti Frittata
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Filter Quick & Easy, Family Favorites, Seasonal Favorites, Vegetarian Dishes
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Filter Quick & Easy, Family Favorites, Seasonal Favorites, Vegetarian Dishes
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cook pasta in salt water for 1 min. less than directed on the package. Drain and return to pot; toss with 2 cups sauce. Slowly stir in eggs and 3 tablespoons cheese, tossing constantly.
  2. Heat 1 tablespoon of olive oil in 10-inch nonstick skillet on medium heat. Pour in pasta mixture; gently smooth top while pressing pasta down with the heatproof spatula. Cook 4-5 min. undisturbed until bottom and sides begin to set.
  3. Remove pan from heat. To flip, place a large plate or a flat baking sheet over pan and invert. Heat remaining olive oil in pan and carefully slide frittata back into pan while gently pressing sides and top to form an even disk. Cook 2-3 min. or until cooked through (165°F) and bottom is golden brown.
  4. Slide frittata out of pan and let stand for 2 min. before slicing into wedges. Top each serving with remaining warmed sauce, remaining cheese and basil before serving.
Recipe Notes

Tip:

This recipe works with any pasta shape and is a great way to use up leftovers from pasta night.

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