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Simple Slow Cooker Lasagna (Crock Pot)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)122.9702
Energy (kCal)743.4676
Carbohydrates (g)42.274
Total fats (g)6.3767
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt. | 2. Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.). | 3. Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture. | 4. Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender. | 5. Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    bulk italian sausage 1 ground 403.4676 0.0 89.7602 2.2667
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    italian tomato sauce 3 cans - - - -
    basil leaf 2 teaspoons dried 403.4676 0.0 89.7602 2.2667
    salt 1/2 teaspoon - - - -
    mozzarella cheese 2 cups shredded - - - -
    part ricotta cheese 1 container part-skim - - - -
    parmesan cheese 1 cup grated 296.0 32.0 32.0 4.0
    lasagna noodle 15 uncooked 403.4676 0.0 89.7602 2.2667

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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