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Easy Slow Cooker Lasagna Recipe (The Best Crockpot Lasagna)

Easy Slow Cooker Lasagna Recipe (The Best Crockpot Lasagna)

This crockpot lasagna layers uncooked noodles with seasoned ground beef, tomato sauce, cottage cheese, mozzarella, and Parmesan. It cooks on LOW for about 4 hours and serves approximately 8 people.
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Prep Time 15 minutes
Cook Time 4 minutes
Total Time 4 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Meat Sauce
  • 1 tablespoon Oil
  • 1 pound (450 g) Lean ground beef
  • 1 Small onion, finely chopped
  • 1 tablespoon Minced garlic
  • 1 teaspoon Italian seasoning
  • 1 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 1 can, about 24 ounces (680 ml) Tomato sauce
  • 1 can, about 28 ounces (796 ml) Crushed tomatoes
Layers
  • 9 noodles Uncooked lasagna noodles
  • 1 1/2 cups Cottage cheese
  • 1 1/2 cups Shredded mozzarella cheese
  • 1/2 cup Shredded Parmesan cheese

Method
 

Step-by-Step
  1. Heat the oil in a skillet over medium-high heat. Brown the ground beef with the chopped onion until the beef is no longer pink, then drain excess fat if necessary.
  2. Stir the minced garlic, Italian seasoning, salt, and black pepper into the skillet. Cook briefly, then add the tomato sauce and crushed tomatoes and simmer until the mixture is hot.
  3. Spread some of the meat sauce over the bottom of a 4- to 6-quart slow cooker. Add uncooked noodles, breaking them as needed to fit the shape of the crock.
  4. Top the noodles with portions of cottage cheese, mozzarella, Parmesan, and meat sauce. Repeat the layers, finishing with meat sauce and the remaining cheeses.
  5. Make sure the noodles are well covered with sauce, then cover the slow cooker. Cook on LOW for about 4 hours, until the noodles are tender and the cheese is melted.
  6. Turn off the slow cooker and let the lasagna stand for about 10 minutes before serving. Slice carefully and spoon each portion onto plates.

Notes

Use the noodles uncooked, and overlap broken pieces slightly so there are no uncovered gaps. Avoid substantially extending the cooking time because noodles may become mushy and the edges may dry out. Cottage cheese can be replaced with an equal amount of ricotta, although the texture and moisture level will differ.