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Crock Pot Lasagna

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Crock Pot recipes

I’m always looking for new ways to use my Crock Pot (a.k.a. slow cooker.) It really is one of the most used items in my kitchen. I think one of the things I love most about it is it can be used year round.

Don’t want to heat up your kitchen in the summertime by turning on your oven? Use your Crock Pot.  Want to save on your electric bill when you’ve had your electric heat cranking all winter? Use your Crock Pot.

Crock Pot Lasagna

And not only that, foods still come out tasting great.  It can take a tough, inexpensive cut of meat and turn it into a moist and juicy meal. Plus, you can make pasta dishes in it and they turn out perfect!

Ingredients:
1 pound ground beef
1 small onion, finely diced
1 tbsp. garlic, minced
1 jar (26 oz.) spaghetti sauce
1 cup water
1 (15 oz.) container small curd cottage cheese
2 cups shredded mozzarella cheese, divided use
1/2 cup grated parmesan cheese, divided use
1 egg
2 tbsp. fresh parsley, chopped (optional)
lasagna noodles, uncooked
Directions:
Brown and crumble ground beef in a large skillet. You need a larger skillet for this because you’ll be adding the spaghetti sauce and water to it later. Then add in onion and garlic and cook for additional 1-2 minutes.  I like to season my beef mixture with a little salt & pepper at this point too.
Drain excess grease from beef. And put back into skillet.
Pour in spaghetti sauce and water.
Give it all a good stir (you can turn the heat off at this point.) Give it a taste test, add additional salt if necessary. In a separate bowl, mix together cottage cheese, 1 1/2 cups mozzarella cheese, 2 tbsp. parmesan cheese, egg, pepper and chopped parsley. Put your remaining cheeses back in the fridge, you’ll be using those as a topping later.
Spray crockpot with no-stick cooking spray. Scoop approximately 1 cup of meat sauce into bottom of slow cooker.
Top with one layer of uncooked lasagna noodles. Just do your best to break them up to fit into your crock pot.
Next top with a layer of cheese mixture.
Keep adding layers, ending with meat sauce. I was able to get 3 layers in my 5-quart slow cooker.
Put the lid on and cook on low for 4-6 hours. You want most of the liquid to be absorbed and noodles should be soft.
When it is finished cooking, add remaining cheeses and sprinkle with a bit of parsley.
Put the lid back on for about 10-15 more minutes until cheese is melted.

Slice and serve it up with a salad and some garlic bread.

Enjoy!

Easy Baked Spaghetti (a.k.a. Spasagna)Easy Baked Spaghetti (Spasagna)

Easy Lasagna RollsEasy Lasagna Rolls recipe from The Country Cook

5 from 22 votes
Crock Pot Lasagna
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Crock Pot Lasagna
Prep Time
10 mins
Cook Time
6 hrs 15 mins
Total Time
6 hrs 25 mins
 
Course: Main Course
Cuisine: American
Keyword: Crock Pot Lasagna
Servings: 6
Calories: 498 kcal
Author: Brandie @ The Country Cook
Ingredients
  • 1 pound ground beef
  • 1 small onion finely diced
  • 1 tbsp garlic minced
  • 1 26 oz jar spaghetti sauce
  • 1 cup water
  • 1 15 oz container small curd cottage cheese or ricotta cheese
  • 2 cups shredded mozzarella cheese divided use
  • 1/2 cup grated parmesan cheese divided use
  • 1 egg
  • 2 tbsp fresh parsley chopped (optional)
  • lasagna noodles uncooked
Instructions
  1. Brown and crumble ground beef in a large skillet.
  2. Then add in onion and garlic and cook for additional 1-2 minutes.
  3. Drain excess grease from beef and put back into skillet.
  4. Pour in spaghetti sauce and water.
  5. Give it all a good stir.
  6. In a separate bowl, mix together cottage cheese, 1 1/2 cups mozzarella cheese, 2 tbsp. parmesan cheese, egg, pepper and chopped parsley. (Put your remaining cheeses back in the fridge, you'll be using those as a topping later)
  7. Spray crock pot with no-stick cooking spray.
  8. Scoop approximately 1 cup of meat sauce into bottom of slow cooker.
  9. Top with one layer of uncooked lasagna noodles.
  10. Just do your best to break them up to fit into your crock pot.
  11. Next top with a layer of cheese mixture.
  12. Keep adding layers, ending with meat sauce. I was able to get 3 layers in my 5-quart slow cooker.
  13. Put the lid on and cook on low for 4-6 hours. You want most of the liquid to be absorbed and noodles should be soft.
  14. When it is finished cooking, add remaining cheeses and sprinkle with parsley.
  15. Put the lid back on for about 10-15 more minutes until cheese is melted.

Recipe Video

Recipe Notes

Slice and serve it up with a salad and some garlic bread.

Nutrition Facts
Crock Pot Lasagna
Amount Per Serving
Calories 498 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 12g 60%
Cholesterol 117mg 39%
Sodium 430mg 18%
Potassium 370mg 11%
Total Carbohydrates 31g 10%
Dietary Fiber 1g 4%
Sugars 2g
Protein 30g 60%
Vitamin A 9.4%
Vitamin C 4.2%
Calcium 31.5%
Iron 13.5%
* Percent Daily Values are based on a 2000 calorie diet.

UPDATE: The original post had a giveaway. That giveaway has ended.

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Comments

  1. I have always wanted to try making lasagne in the slow cooker but never have. This looks really wonderful. Gotta give it a try. Thanks for posting this.

    Reply

    • I have looked at many crock pot /slow cooker recipes…yours was the only one I saw that told me to use a 5 qt cooker. Many thanks

      Reply

  2. This looks delicious 🙂 Lasagna is my absolute favorite meal. It was my birthday dinner every year as a kid! I've never made it in a crock pot though! Looks like a great recipe!

    Reply

  4. This looks great, especially for summer when I don't want the oven on in Central Texas! How ironic that i dropped my glass crock pot lid in the driveway yesterday coming home from a luncheon at work…oh, well….I am printing this one up for the future (:

    Reply

  5. Wow – I did not think this would work but it totally does. And the cottage cheese is a necessity. It doesn’t dry out like ricotta does while cooking slowly. I didn’t change a thing – this recipe is perfect!

    Reply

  15. Oh I have to try this! It looks so much easier than my homemade recipe. And I could use this basic recipe to adapt my recipe to my slow cooker. Thanks for the inspiration!

    Reply

  16. I love anything pumpkin, and she shares that love! 🙂 I never thought this lasagna would REALLY turn out for me in the CP – okay, I will try!! 🙂

    Thank you!

    Reply

  20. This really sounds easy, I use the crockpot a lot as I cannot cook on the stove being an oxygen user and it is not really safe, I will try this and I so it will be as wonderful as it sounds. Thanks.

    Reply

  21. I liked her on Facebook and followed her on Pinterest (that place is addictive!). The salsa recipe looks perfect. I also checked out the caramel coconut pie (it looks and sounds like the girl scout cookies with coconut/chocolate and caramel). Entering to win but I'm definitely checking out her recipes also!

    Reply

  23. There are so many recipes I plan on fixing but I think this wil be the first one – Sticky Chicken in Crock Pot

    Reply

  33. I would love to try the Candy Bacon, it looks so yummy. She has some awesome recipes and been wanting some lasagna so def gonna try this recipe.

    Reply

  34. Your recipes sound wonderful. I can't wait to try them!
    I too am following you on Pintrest because I can't wait to see what foods you make next. Thanks for entering me in your contest.

    Reply

  37. Made this for dinner tonight, turned out great. Kids loved it and asked to keep it on rotation! I wish I had read the instructions all the way to the end before cooking, since I cooked it all day, instead of 4-6 hours, however it still turned out great. Just not as saucy as I would have liked.

    Reply

  38. I made this lasagna last week for my daughter which is a lasagna freak..lol and she loved it. And sooo easy to make…i will be making this more often..thanks for sharing.

    Reply

  39. I was so excited to cook this and I couldn't find my slow cooker bowl. I am wondering can you cook this in an oven and what the time difference is for cooking time?!!

    Reply

  40. To cook this in the oven, you need to cover it with non-stick foil and bake for an hour at 350deg. Then uncover and bake for ten more minutes. Let stand 10 minutes before cutting.

    Reply

  41. Crock pot is the only way I've made lasagna for 3 years now! To hot for a long oven time most of the year in FL. I'd be a toss up if I had to chose between oven or crock pot to keep in the kitchen! I love your site and check it at times I need dinner inspiration.

    Reply

  42. This is really special, first time I know that actually can use a slow cooker to cook lasagna. And it looks so nice and delicious. Compare to a bake version, it seem moist and soft. 🙂

    Reply

  43. Your recipe calls for grated parm but the pic shows shredded parm..I'm guessing there isn't a difference right?

    Reply

  44. This looks delicious!! I'm having family stay with us from out of town and thinking about making this for dinner while they're here. How many people will this serve? Thanks!

    Reply

  45. this may sound stupid but I have pulled this recipe from freeze crock pot meals on pinterest……if I am making this a freeze meal, how do I do the cheese mixture…..do I put it all in one bag and freeze it too??? HELP PLEASE!!!!

    Reply

    • Hmmm, you know I've never actually frozen this before but I guess you could. I would do it like I would freeze regular lasagna. Put it all together and make sure it is wrapped really well in freezer safe wrapping. Make sure you put the date on it too 🙂

      Reply

  47. Quick question, please answer quickly as I want to make this for dinner tonight. I have the no boil lasagna noodles. Is that what you are supposed to use for this recipe?

    Reply

    • Hi Sandra! I use just the regular boiling noodles for this (I just don't boilg them first). I haven't actually tried it with the no boil lasagna noodles but it should work.

      Reply

    • This was good and I do urge everyone to make this recipe exactly how it is written (including the cottage cheese – even if you think you won’t like it – trust me – you will!) So good!!

      Reply

  48. I substituted with ricotta. It was okay but I wished I had used cottage cheese like she has in the recipe. Lesson learned. Follow the recipe. Now I know that cottage cheese is used so it doesn’t dry out.

    Reply

  49. Made this last night, and it was delicious! I used one of the Reynolds Slow Cooker Liners (no cleanup! score!), and added pepperoni slices as one of the layers. It cooked in about 3.5 hours on low in my crockpot, so I'd recommend anyone keeping an eye on it as they cook it. My husband said it was the best lasagna he'd ever eaten!

    Reply

  51. I made this tonight and my family loved it! I cooked on low for 4 hours, but it was probably done at 3.5 hours. I used a mix of ricotta cheese and cottage cheese and it turned out great!

    Reply

  53. This has become one of our FAVORITE dishes! We just made it again last night…so wonderful and so EASY!!! Anything I can cook in my Crock Pot is the BOMB as far as I'm concerned.

    Reply

  54. I made this yesterday for my child care. I prepped it in the morning before kids started arriving…. It was AWESOME…. Big hit with the kids and myself… I even served some that night to my husband and he thought it was great… I honestly don't know if I would even make lasagna in a pan again after making this… Thank you so much for a wonderful recipe.
    Jean

    Reply

  57. This was delicious! Like the others, I made it exactly to your recipe. Don’t you hate when people completely change a recipe and tell you ALL of the changes they made? Just tell me how it turned out with THIS recipe! Grrr – that always frustrates me about recipe sites. Try it the way it is written first! Anyhow, this was perfect – thank you!!

    Reply

  58. I know everyone keeps asking about the ricotta so I will say this: I have made it both ways and the cottage cheese is WAY better. She is right when she says the ricotta can dry out over the longer cooking process so that is why the cottage cheese works better. It really is an awesome recipe!

    Reply

  60. I have had this recipe for years and have made it for years. Originally I made spaghetti sauce from scratch to mix with my ground beef and then I switched to store bought sauce. Why go to the extra steps? I have had raves about my crock pot lasagna, even by people who didn’t like lasagna. Since making it in a crockpot, I have never made in the oven again.

    Reply

  67. Just made this for a potluck at work, was a little worried about how it would turn out but it was perfect! I made the meat sauce and cheese mixture night before and left them in containers in my fridge. Assembled in the crockpot in the morning and it was ready for lunch. I broke all the noodles into 2″ pieces and arranged in layers to make serving out of the pot easier, seemed to work well and no cutting required.

    Reply

  68. This was absolutely delicious !!!!!! Tasted like lasagna on the second day which is always better . I added green peppers and additional spices to the sauce itself so it would taste more like the one my kids love. The noodles were perfection ! Not over or under done ! My only criticism would be a tad more sauce bringing it all together but will never make the sheet pan version again ! Delish 🤗🤗🤗👍

    Reply

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