No one wants to bake lasagna in the oven in the middle of the Summer. So I decided to try making it in the slow cooker. This crockpot lasagna worked wonderfully.
It all begins with a meat sauce. You do have to brown some hambuger is a skillet. Once you have cooked and drained the beef, you mix it with some garlic, parsley, basil, salt, marinara, and tomato sauce. You need to let it all meld to gether by simmering it for 10 minutes.
Now is where the layering comes in. You do layers of the meat sauce, noodles, mozzarella cheese, and cottage cheese. However you reserve 2 cups of mozzarella to add on top at the very end. This takes a total of 4 hours to cook on low.
Once those 4 hours are up, you sprinkle the 2 cups of reserved mozzarella on top. Once this is done, you need to cover it and let it cook for 10 more minutes. This will get the cheese to get all melty on the top.
The other bonus about making it in the slow cooker is you don’t have to precook the noodles. You just use regular old dry lasagna noodles. You don’t even need the special no cook ones. I loved this crokpot lasagna and so did my family.
Crockpot Lasagna
Ingredients
- 1 lb. ground beef
- 1 clove minced garlic
- 3 Tbsp parsley
- 1Tbsp basil or 2 Tbsp pesto
- 1 tsp salt
- 1 (26 oz) jar marinara sauce
- 1 (8 oz) can tomato sauce
- 9 uncooked lasagna noodles
- 4 cups mozzarella cheese
- 2 cups cottage cheese
Instructions
- Spray the inside of the slow cooker with cooking spray.
- In a skillet, brown beef until fully cooked. Drain off any grease.
- Add the garlic, parsley, basil, salt, marinara sauce, and tomato sauce to the beef. Let mixture simmer for 10 minutes.
- Place 1/4 of the meat mixture in the bottom of the slow cooker. Spread to cover the pan.
- Place 1/3 of the uncooked noodles on top of the sauce in the slow cooker. You can break them to get them to fit/
- In a bowl combine 2 cups of the mozzarella with the cottage cheese. Spoon 1/3 of the cheese mixture over the noodles in the slow cooker.
- Repeat layers 2 more times and finish by topping with the remaining sauce.
- Cover and cook on low for 4 hours.
- Top with remaining 2 cup of mozzarella cheese. Cover with the lid and let cook for 10 more minutes of until cheese is melted. Serves 6.
Recipe adapted from Britts Apron.
7 comments
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My family loved this!
Was wondering if i could use ricotta cheese in place of the cottage cheese ?
[…] Crock Pot Lasagna […]
Thanks for this!
I’ve been meaning to try a slow cooker lasagna, it sounds so good.
I absolutely love cooking lasagna in the crock-pot! So easy!