Slow Cooker Lasagna

481 Reviews 18 Pics
  • Prep

    20 m
  • Cook

    4 h 20 m
  • Ready In

    4 h 40 m
KIMIRN
Recipe by  KIMIRN

“This recipe is so easy, you might think that you are doing something wrong. It is delicious!”

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Ingredients

Adjust Servings

Original recipe yields 10 servings

Directions

  1. In a large skillet over medium heat cook the ground beef, onion, and garlic until brown. Add the tomato sauce, tomato paste, salt, and oregano and stir until well incorporated. Cook until heated through.
  2. In a large bowl mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese.
  3. Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a double layer of the uncooked lasagna noodles. Break to fit noodles into slow cooker. Top noodles with a portion of the cheese mixture. Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.
  4. Cover, and cook on LOW setting for 4 to 6 hours.

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Reviews (481)

Rate This Recipe
Tami 2 MN
1620

Tami 2 MN

Many other reviewers have noted that - as written - the lasagna needs to be watched carefully for appropriate cook time. That pretty much negates the benefit of a crockpot approach for me (I prefer to just start the food, then not worry about it.) What the recipe is really missing is WATER. Before assembling, mix your tomato sauce with equal parts water. Use that as your tomato mixture. With the extra water, the recipe won't turn out as dry. It will take longer to cook - about 6-8 hours on low. The benefit there is you can pretty much go to work, run errands, etc. while your food cooks. Now it makes sense as a crockpot recipe again.

MNTYCRLO86
686

MNTYCRLO86

We really enjoyed this!! I did some playing around with it as others have. Replaced the cottage cheese with Ricotta and I used more tomato sauce and paste to make more of the sauce as I have one of the old crockpots that's just huge. I also put in some Italian seasoning and some roasted garlic. Just make sure that all your noodles are covered with the sauce and it will come out just great. The time was a little different for me too. It only took about 4 1/2 to 5 hours in my pot, but you have to remember that all crockpots are not the same, the size and shape can change the timing a great deal. I've made this twice now and it has come out wonderful both times. I serve it with Mama D's Italian bread (from this site) and a salad and what a meal!! Thanks Kim for a great way to make homemade lasagna without all the fuss!

coctilis
537

coctilis

This turned out very well! Delicious and filling. Of course, I had to read the reviews before attempting this. First, yes, do away with the salt entirely. The pasta sauce will have enough of it. Second, to make the cheese mixture easier to spread (I substituted fat-free ricotta for cottage cheese), add a slightly beaten egg. Finally, make sure that you are using oven-ready/no-boil lasagna noodles (don't cook them beforehand) instead of the regular kind. They will absorb the liquids and therefore cook on their own. It really does depend on your pot, but my lasagna cooked in just under four hours. The sides were slightly burned (but I like it that way... and I'm thankful I sprayed the pot with Pam before adding the ingredients). Next time I think I might add some drained canned mushrooms to the sauce to make sure that I get my serving of vegetables, since I will definitely make this again (no more Stouffer's for me).

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 446 cal
  • 22%
  • Fat
  • 20.3 g
  • 31%
  • Carbs
  • 35.7 g
  • 12%
  • Protein
  • 31.2 g
  • 62%
  • Cholesterol
  • 72 mg
  • 24%
  • Sodium
  • 1420 mg
  • 57%

Based on a 2,000 calorie diet

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