Gladly. The foody snobbery in this board gets pretty tiring. Internet idiots can't miss an opportunity to dodge the question and infuse elitism as a 'helpful' answer.
DO NOT ROAST ME!! I know this is a sick request: Best Crockpot Lasagna Recipe
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Last: 23 days ago by TX AG 88
WreckedEm said:
Gladly. The foody snobbery in this board gets pretty tiring. Internet idiots can't miss an opportunity to dodge the question and infuse elitism as a 'helpful' answer.
Calm down, bro. People aren't going to post solutions they don't believe in. If OP didn't want answers/discussion from the food board, he would have googled.
He also knew what to expect when he put "DON'T ROAST ME" in the title.
I wouldn't try to make lasagna in a crockpot because it sounds mushy and gross. You let a pasta that has a 9 minute boiling time simmer for 8 hours it WILL be mushy and gross.
It's simply not worth it, considering you could very easily layer everything in a baking dish the night before, bake it when you get home and yield a superior product.
Urging someone to do better than mushy gross "lasagna" in a crockpot is snobby elitism y'all.
Having said that, I like rib roast but who has time for turning on an oven and waiting for it to warm up? Anyone got a good microwave or crockpot rib roast recipe?
Having said that, I like rib roast but who has time for turning on an oven and waiting for it to warm up? Anyone got a good microwave or crockpot rib roast recipe?
If Crockpot Lasagna was a woman it would look like this
The key to a great rib roast is to boil it, unseasoned, for about 2 hours before browning in the microwave. Don't forget to save the boiling water for a nice gravy.GAC06 said:
Urging someone to do better than mushy gross "lasagna" in a crockpot is snobby elitism y'all.
Having said that, I like rib roast but who has time for turning on an oven and waiting for it to warm up? Anyone got a good microwave or crockpot rib roast recipe?
Max, finally got around to making your recipe with the HEB stuffed shells. Used Classico tomato and basil sauce, hot Italian sausage and topped with fresh grated Parmesan. Turned out great! Will definitely make again. Thanks for the recipe.
HtownAg92 said:The key to a great rib roast is to boil it, unseasoned, for about 2 hours before browning in the microwave. Don't forget to save the boiling water for a nice gravy.GAC06 said:
Urging someone to do better than mushy gross "lasagna" in a crockpot is snobby elitism y'all.
Having said that, I like rib roast but who has time for turning on an oven and waiting for it to warm up? Anyone got a good microwave or crockpot rib roast recipe?
I started reading this seriously for a bit and then started LMAO!
Not every meal is a banquet. Someone recommended this, I thought of this thread. Hopefully no pitchforks and torches are headed my way.
Slow Cooker Beef and Cheese Ravioli Lasagna
Servings: 6-8
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 pound ground beef
- Salt and pepper, to taste
- 1 teaspoon Italian seasoning
- 1 (24-ounce) jar marinara sauce
- 1 (25-ounce) bag frozen cheese ravioli
- 1 (15-ounce) container of whole milk ricotta cheese
- 1 large egg
- 2 tablespoons freshly chopped parsley, plus more for garnish
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
Directions
1. Heat olive oil in a skillet over medium heat. Add onion and garlic, sauting until softened. Add ground beef, season with salt, pepper, and Italian seasoning, and cook until browned. Drain any excess fat and mix in the marinara sauce. Remove from heat.
2. In a separate bowl, mix ricotta cheese, egg, parsley, and a pinch of salt and pepper until well combined.
3. Spread a thin layer of the beef and sauce mixture at the bottom of the slow cooker.
4. Layer half of the frozen ravioli over the sauce, followed by half of the ricotta mixture, half of the mozzarella, and a sprinkle of Parmesan.
5. Repeat the layers, ending with a generous layer of mozzarella and Parmesan.
6. Cover and cook on low for 4-6 hours, until the ravioli is tender and the cheese is bubbling.
7. Garnish with additional chopped parsley before serving.
Slow Cooker Beef and Cheese Ravioli Lasagna
Servings: 6-8
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 pound ground beef
- Salt and pepper, to taste
- 1 teaspoon Italian seasoning
- 1 (24-ounce) jar marinara sauce
- 1 (25-ounce) bag frozen cheese ravioli
- 1 (15-ounce) container of whole milk ricotta cheese
- 1 large egg
- 2 tablespoons freshly chopped parsley, plus more for garnish
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
Directions
1. Heat olive oil in a skillet over medium heat. Add onion and garlic, sauting until softened. Add ground beef, season with salt, pepper, and Italian seasoning, and cook until browned. Drain any excess fat and mix in the marinara sauce. Remove from heat.
2. In a separate bowl, mix ricotta cheese, egg, parsley, and a pinch of salt and pepper until well combined.
3. Spread a thin layer of the beef and sauce mixture at the bottom of the slow cooker.
4. Layer half of the frozen ravioli over the sauce, followed by half of the ricotta mixture, half of the mozzarella, and a sprinkle of Parmesan.
5. Repeat the layers, ending with a generous layer of mozzarella and Parmesan.
6. Cover and cook on low for 4-6 hours, until the ravioli is tender and the cheese is bubbling.
7. Garnish with additional chopped parsley before serving.
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