This Slow Cooker Lasagna recipe is not only delicious, it is definitely the easiest way to make lasagna. You don’t have to boil the lasagna noodles ahead of time and deal with wet, sticky noodles. They cook in the sauce and come out perfectly every time – not crunchy and not too soft.
There is a tip I would suggest when making this lasagna. I have had several slow cookers through the years, and they all seem to have a “hot spot” where the food cooks faster and can burn. This tends to happen with dense dishes, like this lasagna or other casserole type dishes. It’s not the end of the world if this happens, but it can be prevented. I learned this trick from Karen at 365 Days of Slow Cooking. Layer and fold sheets of heavy-duty foil until you have a six-layer foil rectangle. Press the rectangle into the “hot spot” side of the slow cooker insert. The food will help hold the foil in place during cooking. To help with clean-up and to hold the foil rectangle in place, you can also line the entire slow cooker with foil. Keep in mind when making this lasagna that all slow cookers don’t cook the same. This lasagna cooked beautifully in 4 hours on low in my slow cooker, but it may take more or less time depending on the slow cooker.
Slow Cooker Lasagna
- 1 lb ground beef
- 1 onion chopped
- 1/2 tsp minced garlic
- 2 15 oz cans tomato sauce
- 1 6 oz can tomato paste
- 1 1/2 tsp salt
- 1 tsp dried oregano
- 1 16 oz carton Cottage cheese
- 1/2 cup grated Parmesan cheese
- 12 oz Mozzarella cheese
- 12 oz lasagna noodles uncooked
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Brown ground beef, onion, and garlic in a skillet. Add tomato sauce, tomato paste, salt, and oregano. Cook long enough for the sauce to get warm.
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Spray slow cooker with nonstick cooking spray.
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Spoon 1/3 of the meat sauce into the bottom of the slow cooker.
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Add a double layer of lasagna noodles, about 1/3 of the package. Break the noodles to fit the inside of the slow cooker and cover the meat sauce.
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Top noodles with 1/3 of the Cottage cheese, Parmesan cheese, and Mozzarella cheese.
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Repeat with two more layers of sauce, noodles, and cheeses.
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Cover and cook on low for 4-5 hours.
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Makes 10 servings.
Rose says
So you use regular lasagna noodles and not the no boil noodles? I would really like that if you use regular ones! This looks so good…I will be trying this next weekend!
Pam says
You can use regular noodles dry when making lasagna in the oven. I NEVER boil my noodles and I hate the no boil noodles they are weird. Just be sure you have plenty of sauce covering the layers and it comes out perfectly!
Deb Leonard says
This sounds so good! I’ve added the ingredients to my grocery list and can hardly wait to try it.
One Question: In all the slow cooker recipes the size is never mentioned. I have a 6 or 6.5 oval quart. Does size and shape matter?
Erica says
It shouldn’t matter. I have a 4qt (circle) and 6qt (oval) and I do the same times on both
Carolyn says
This looks awesome-can’t wait to try it! I’m always looking for more slow cooker recipes. Now that they have gluten-free lasagna noodles, I’ll pass this recipe along to my daughter.
Karin says
Is the Parmesan block cheese that is hand grated, or from a shaker can? Thanks!
Favorite Family Recipes says
You can use either. I usually prefer the hand grated but you can use whatever you have on hand. Hope this helps!