Crockpot Lasagna Recipe

This crockpot lasagna recipe is pretty easy to make. The main thing is to buy noodles suitable for a crockpot lasagne. The ones to go for can be found in the dried pasta section, where they will be labelled either 'pre-cooked' or 'no need to pre-cook'. They can also be found pre-cooked in the chiller section.

If you buy large fresh noodles, use the crock pot lid to cut them to fit the slow cooker. Dried noodles should be broken to suit your pot.

Serves:


Four

Preparation time:


30 minutes

crockpot lasagna

Ingredients for Crockpot Lasagna Recipe

A packet of pre-cooked lasagna sheets
1 lb. (500 gms.) Ground Beef (mince)
1 Can of chopped tomatoes
A large onion, (chopped)
1 red pepper (chopped)
1/2 lb. (250 gms.) mushrooms (chopped)
2 cloves of garlic, (shredded)
1 tsp. ground ginger. (optional: I like the slight fruitiness it gives).

For the Cheese

1/4 lb. (125 gms.) mozzarella
1/3 lb. (200 gms.) ricotta
1 cup grated hard cheese (parmesan)
Other cheeses can be substituted. Mozzarella is hard to beat for texture.

Cooking Method for Crockpot Lasagna Recipe

Brown the ground beef in a saucepan and mix in the onion, tomatoes, pepper, mushrooms, garlic and the ginger (if you like ginger).

Grate / shred the cheeses and combine them.

Put a layer of the meat sauce in the bottom of the crockpot, add a double layer of lasagna noodles, cover with cheese and repeat until the ingredients are used up. Make sure there is enough cheese left for a good covering on top.

Cook on low for five or six hours.

Slow Cooker Lasagna Tips

If the cheese on top isn't melted when the rest is cooked, brown the servings under the grill.

Do You Have a Favourite Recipe for This?

Do you have a favourite slow cooker recipe for this? Would you like to share it?

Slow Cooker Beef Tips

Value cuts of beef to ask for are:
Shin: from the foreleg.
Leg: from the hind leg.
Brisket: from behind the foreleg,
Chuck (blade or clod): from the shoulder,
Neck: from the neck, and
Flank (skirt): from the belly area.

To brown beef ready for slow cooking, dip pieces in flour and then brown in a frying pan.

Fresh beef should be refrigerated at or below 40 degrees F. or 5 degrees C. as soon as possible.

In a fridge, fresh beef will keep for up to five days. (Check the use by date).

Beef intended for freezing should be frozen as soon as possible and used within six months.

Never cook beef from frozen in a slow cooker, the slow heat build up will encourage the growth of bacteria. Always defrost first.

Beef can be de-frosted in the refrigerator, by microwave, or in cold water. In the fridge, allow 5 hours per pound

Keep cooked beef in the fridge and use within two days.

Don't start cooking beef, (or browning), and then re-refrigerate to continue cooking at a later time.
Warming it up without finishing the cooking process starts bacteria growing which will not be killed in the refrigerator.

Never add salt if you're using stock cubes for the stock. They are already salty. Taste before serving.
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