Crockpot Lasagna is juicy, cheesy, beefy, and tastes just as good as a Classic Lasagna, but easier! There is no need to pre-cook noodles, you just add them raw and they cook up perfectly tender in the slow cooker. This is also a make-ahead lasagna that can be assembled a day ahead for convenient meals (hello Sunday lunch).


1 pound of ground beef
Lasagna noodles
1 jar of spaghetti sauce
1 1/2 cups cottage cheese
1 1/2 cups grated mozzarella cheese
2 tablespoons grated parmesan cheese

How To Make Crockpot Lasagna

Brown ground beef and drain.
Pour 1 cup of spaghetti sauce into the bottom of a 4-quart slow cooker.
Toss remaining sauce with beef.
Place 2 uncooked lasagnas on top of the sauce in the slow cooker.
Spread 1/3 of the meat mixture over the noodles.
Spread 3/4 cup of cottage cheese over the meat.
Sprinkle 1/2 cup mozzarella cheese over the cottage cheese.
Add another layer of uncooked noodles, 1/3 of the meat mixture, remaining cottage cheese and 1/2 cup mozzarella cheese.
Add another layer of uncooked noodles, the meat mixture and the mozzarella cheese.
Sprinkle with Parmesan cheese.
Cook over low heat for 4 hours.
If the cooking time is longer, the cheese is a little better cooked .

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