Crock pot Lasagna
Hands-off slow cooker lasagna with layers of meat sauce, uncooked noodles, and melted cheese that cooks itself in 4 to 5 hours.
YIELD
10 servingsPREP
60 minCOOK
300 minREADY
360 minThis crock pot lasagna recipe eliminates the fussy layering and oven-watching of traditional lasagna while delivering the same cheesy, saucy satisfaction.
Brown your meat with onion and garlic, build a quick tomato sauce with oregano and seasonings, then layer everything raw right into the slow cooker.
Uncooked lasagna noodles soften perfectly in the low, steady heat, absorbing sauce flavors as they cook.
The result? Tender pasta, melted cheese, and rich meat sauce with virtually zero active cooking time.
Pro Tips
- Double-layer those noodles: Breaking noodles to fit and creating a solid double layer prevents gaps and ensures even cooking.
- Sauce on the bottom first: That initial layer prevents sticking and gives noodles moisture to soften from underneath.
- Low and slow only: High heat can burn edges and leave centers undercooked; stick with the low setting for 4 to 5 hours.
Ingredients
1lb ground meat (beef,chicken, lamb,pork,or mixture of them)
1 onion
2 garlic cloves (smashed)
1(28 oz) can tomato sauce
1(6 oz) can tomato paste
1 1/2 tsp salt
1 tsp dried oregano
12 oz cottage cheese
1/2 cup grated Parmesan or Asiago
12 oz uncooked lasagna noodles
16 oz shredded mozzarella
Directions
Brown meat, onion, garlic, then drain. Add tomato sauce and paste, salt, pepper, and oregano. Cook until warm. Layer the bottom of the Crock pot with meat sauce. Add a double layer of lasagna noodles. Mix all the cheeses together and put a thin layer over the noodles. Repeat the layers again in same order (meat, noodles, cheese) until you use the rest of the ingredients. Cover and cook on low setting for 4 to 5 hours.
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