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Lifting slice of crockpot lasagna with a spoon from the crockpot.
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5 from 7 votes

Crockpot Lasagna

Crockpot Lasagna is an easy slow cooker dinner with layers of meat sauce, tender noodles, cottage cheese, and melty mozzarella. Perfect for busy family dinners.
Prep Time30 minutes
Cook Time4 hours
Total Time4 hours 30 minutes
Course: Dinner, Main Course
Cuisine: Italian
Keyword: Crock Pot, Lasagna, Slow Cooker
Servings: 10
Calories: 410kcal
Author: Echo Blickenstaff

Equipment

  • Crockpot Slow Cooker

Ingredients

  • 1 pound ground beef
  • 1 onion chopped
  • 1/2 teaspoon garlic minced
  • 30 ounces tomato sauce
  • 6 ounces tomato paste
  • 1 1/2 teaspoon salt
  • 1 teaspoon oregano, dried
  • 16 ounces Cottage cheese or ricotta cheese
  • 1/2 cup Parmesan cheese grated
  • 12 ounces Mozzarella cheese
  • 12 lasagna noodles uncooked

Instructions

  • Brown the ground beef, onion, and garlic in a large skillet. Drain any excess grease.Add tomato sauce, tomato paste, salt, pepper, and oregano to the skillet. Stir well and cook just until the sauce is warmed through.
    Skillet with red meat sauce and wooden spoon on the side.
  • Spray the slow cooker with nonstick cooking spray. Spoon about one-third of the meat sauce into the bottom of the slow cooker. Add a layer of uncooked lasagna noodles, breaking them as needed to fit. Top with one-third of the cottage cheese or ricotta, Parmesan cheese, and mozzarella cheese.
    Crockpot with red sauce, noodles and cheeses.
  • Repeat the layers two more times, ending with sauce and cheese on top. Make sure the noodles are covered with sauce.
    Cheeses on top of crockpot lasagna.
  • Cover and cook on LOW for 4 to 5 hours, or until the noodles are tender.
    Lifting lid of cooked crockpot lasagna.
  • Let the lasagna rest with the lid off for 10 to 15 minutes before serving. Garnish with parsley or basil, if desired.
    Crockpot lasagna in a crockpot garnished with parsley.

Video

Notes

  • Regular uncooked lasagna noodles work well. You do not need to boil them first.
  • Be sure the noodles are covered with sauce so they soften properly.
  • Slow cookers vary, so check around 4 hours the first time you make this recipe.
  • If your slow cooker runs hot or has a hot spot, use a folded foil barrier along the hot side of the insert.
  • If your sauce is very thick, add a little extra sauce or a small splash of water around the edges.
  • Cottage cheese keeps the filling creamy, but ricotta can be used instead.
  • Let the lasagna rest before serving so it sets up and is easier to scoop.
  • Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Calories: 410kcal | Carbohydrates: 36g | Protein: 30g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 67mg | Sodium: 1355mg | Potassium: 742mg | Fiber: 3g | Sugar: 8g | Vitamin A: 964IU | Vitamin C: 11mg | Calcium: 305mg | Iron: 3mg