Slow Cooker

slow cooker pierogy lasagna is for Dinner.

slow cooker pierogy lasagna takes 20 minutes to prepare.

slow cooker pierogy lasagna takes 150 minutes to cook.

slow cooker pierogy lasagna makes 8 servings.

The ingredients for slow cooker pierogy lasagna are:

1(16oz box potato and cheddar pierogie
non stick cooking spray
2 T vegetable oil
1 lb ground beef
1 med onion diced
1 lrg garlic clove, crushed
1-28 oz can diced tomatoes
1 t dried basil
1-16 oz container ricotta cheese
1 lrg egg
1 C. shredded mozzarella cheese..divided

Here is how you make slow cooker pierogy lasagna:

Heat 2 T. of oil in a 12- in.skillet over med heat. Add ground beef cook until well browned. Remove from pan and saute onion and garlic for 5 min. or until tender..return meat to pan and add tomatoes, basil..Spray a 5 qt slow cooker with non stick cooking spray .In a seperate bowl combine ricotta cheese, egg and 1/2 c. mozzerrella cheese. Spoon 1/3 of the tomatoe and meat mixture into crockpot, and top with 1/2 of the frozen pierogies then spread 1/2 of the ricotta mixture over the pierogies.. Repeat above sterps with half of the tomato mixture, remaining pierogies and remaining ricotta mixture. Top with remaining tomate mixture and remaining cheese. Cover slow cooker and cook on High for 2 - 2/1 hrs or on low for 4 hrs..do not stir.Oven Version..Preheat oven to 350 degrees..Spray a 3 qt casserole dish with non stick cooking spray and prepare mixture as listed above. Bake for 45 min or until mixture is hot and bubbly..serveServing Size: makes 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user DJW72352.

The nutritional information for slow cooker pierogy lasagna is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 353.4

• Total Fat: 12.9 g
• Cholesterol: 89.6 mg
• Sodium: 807.2 mg
• Total Carbs: 31.6 g
• Dietary Fiber: 4.4 g
• Protein: 25.0 g

slow cooker pierogy lasagna is Italian cuisine.