Crockpot Lasagna

Deedra Rogers

By
@Freckledee

I love the ease of this recipe. Since I started making it in the crockpot we can enjoy it more often now. I would always want to make lasagna but hated boiling the noodles and layering everything, then heating the kitchen up using the oven. And the cleanup is sooo easy if you use crockpot liners! Sometimes I even finely grate up carrots and add to my sauce, no one ever notices and you get some added veggies.


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Rating:

Comments:

Serves:

5 (or more)

Prep:

30 Min

Cook:

4 Hr

Ingredients

1 lb
lean ground beef, sometimes i add half sausage half beef, browned, crumbled and drained of grease
1 1/2-2 jar(s)
ragu spaghetti sauce
1 Tbsp
italian seasoning
salt & pepper to taste
1 box
precooked lasagna noodles
16 oz
small curd cottage cheese
1/2 tsp
parsley
2 Tbsp
parmesan cheese, shredded
4 c
finely shredded mozzarela cheese
2 c
finely shredded colby & monteray jack cheese

Directions Step-By-Step

1
Season, Brown and drain the meat.
2
In a large bowl, mix the meat, spaghetti sauce, italian seasoning and salt and pepper. Set aside.
3
In another bowl mix the cottage cheese, parmesan cheese and parsely.
4
You will need to break up your lasagna noodles to fit into your crockpot when layering.
5
Place crockpot liner inside. You will layer the lasagna just as if you were layering same in a baking dish. Remember to add some sauce to the bottom of the crockpot before you start your layers. Alternate layers using the meat/sauce mixture, cottage cheese mixture and shredded cheese.
6
Once you have finished your layers and added shredded cheese to the top cook your lasagna on low for four hours.

About this Recipe

Course/Dish: Beef, Pasta
Regional Style: Italian