Meg's Crock Pot Lasagna

lasagna
Lasagna on a plate. piazzagabriella / Getty Images
    7 hrs 20 mins
Ratings

This easy crockpot lasagna recipe is made with lean ground beef and cottage cheese, but ricotta cheese may be substituted. The recipe is easily doubled for a larger slow cooker.

See the reader comments and suggestions for more ingredient ideas and possible substitutions.

What You'll Need

  • 1 pound lean ground beef
  • 1/2 cup chopped onion
  • 1 small clove garlic, minced
  • 2 cans (15 ounces each) tomato sauce
  • 1 can (6 ounces) tomato paste
  • 1 to 1 1/2 teaspoons salt
  • 1 teaspoon dried leaf oregano, crumbled
  • 1/2 teaspoon dried leaf basil
  • 12 oz. carton cottage cheese
  • 1/4 to 1/2 cup grated Parmesan cheese
  • 12 ounces lasagna noodles, uncooked, broken into small pieces
  • 8 to 12 oz. shredded mozzarella cheese

How to Make It

In a large skillet over medium heat, brown the ground beef and onion; drain off excess fat. Add the garlic, tomato sauce, tomato paste, salt and oregano and basil to the skillet. Cook long enough to heat thoroughly.

Spoon a layer of meat sauce onto the bottom of the slow cooker. Add a double layer of broken lasagna noodles and top with a layer of the cheeses. Repeat with sauce, noodles, and cheeses until all are used up.

Cover and cook on low for 6 to 8 hours.

10 Servings

Reader Comments and Suggestions

"I used this recipe as the foundation of my own lasagna creation. I used ricotta cheese as opposed to cottage cheese. I browned the meat first, then put it into a bowl. I took 2 cans of diced tomatoes ( as opposed to tomato sauce) with the can of tomato paste and mixed it with the meat before putting it into the slow cooker. Also, I didn't use salt. I rarely do when I cook. It can always be added later. This was the first time I have used uncooked lasagna noodles. Usually, I buy fresh but they came out great as they hydrate in the slow cooker." — B.T.

"So instead of using 30 oz of tomato sauce, I used 15 ounces of tomato sauce and 15 ounces of pasta sauce. I also used whole wheat pasta and I only cooked it on low for 5 hours (so it wasn't so soggy). Then I broiled it in the oven for 5 minutes. It's delicious!" — V.P.

"This turned out to be one of the best lasagnas I have ever made. I ended up using a jar of Ragu instead of the tomato paste and sauce and I used Ricotta instead of Cottage cheese, but I was amazed that Lasagna would set up the way it did in the crockpot. It has now become one of my favorite portable dishes." — M.P. 

"I was expecting a bit of a mess, especially with the noodles broken up like that, but when I cut it and took some out, it looked just like regular lasagna. I didn't add much salt and used unsalted tomato sauce and paste, so the only thing I would change is I would add a little more salt. I will definitely make it again!" — L.T.

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