Crock Pot Lasagna
You already know that the Crock Pot is a staple in my house. We use it at least once a week, if not more often. It is just so much easier to get the ingredients together in the morning and let it cook all day. This recipe for Crock Pot Lasagna is one that I make sure we make once a month. The house smells wonderful by the middle of the day. Add some garlic bread and a salad and you’ve got a meal that the family will love (mine does)!
Crock Pot Lasagna
Ingredients
- 1 pound ground beef or turkey
- 29 ounce can of tomato sauce
- 8 ounce package of lasagna noodles, uncooked
- 4 cups mozzarella, shredded
- 1 1/2 cups cottage cheese
- 1 small onion (optional)
- Italian Seasoning to taste
Instructions
- Spray inside of Crock Pot with nonstick cooking spray
- Brown the ground beef and add onions to cook through
- Stir in tomato sauce and heat through
- Combine mozzarella and cottage cheese in large bowl, set aside
- Spread 1/4 cup of the tomato sauce mixture on the bottom of the crock pot
- Add approximately 1/3 of the uncooked lasagna noodles in a single layer on top of mixture. I tend to break them so that they fit
- Spoon 1/3 of the cheese mixture on top of uncooked noodle layer
- Repeat the layers two times
- End with remaining sauce
- Cover Crock Pot and cook on low for 4 hours
- Let stand in Crock Pot for 15 minutes with lid off
- Top individual lasagna bowls with parmesean and additional mozzarella, if desired
- Use a jar of spaghetti sauce instead of tomato sauce
- Add sausage to the meat mixture
Variations
We’ve tried this same recipe with Ricotta cheese, but it was way too dry. It definitely comes out much better by using the cottage cheese. I hope you enjoy this recipe as much as my family does.
