Crockpot Lasagna Recipe
Skip the oven and dive into this rich and hearty Crock Pot Lasagna, where layers of pasta, cheese, and meat sauce cook low and slow to perfection.
This comforting one-pot meal offers all the classic lasagna flavors with the ease of a slow cooker, making it a weeknight favorite with minimal fuss.
What You’ll Need for This Cozy Crock Pot Lasagna
- Ground beef – A hearty base that brings savory richness to every bite.
- Spaghetti sauce – Provides deep tomato flavor and moisture for the noodles to cook perfectly.
- Cottage cheese – Creates a creamy, tangy filling that blends beautifully with herbs and egg.
- Mozzarella cheese – Melts into gooey layers that hold everything together.
- Lasagna noodles – Uncooked noodles soften as they absorb the sauce, simplifying prep.
- Parmesan cheese – Adds a sharp, salty finish to the top and throughout the layers.
- Egg – Helps bind the cheese mixture for a cohesive, luscious texture.
How to Build This Lazy Lasagna Masterpiece
Start by browning your beef with onions and garlic, then stir in the spaghetti sauce and water to form a flavorful meat sauce.
In a separate bowl, combine cottage cheese, mozzarella, parmesan, egg, and parsley to create the creamy filling.
Spray your crock pot and layer meat sauce, broken lasagna noodles, and cheese mixture—repeating until your slow cooker is nearly full, finishing with a layer of meat sauce.
Cover and cook on low until noodles are tender and sauce is mostly absorbed. Finish by topping with mozzarella and parmesan and let melt under the lid.
Tips & Twists for Lasagna Lovers
For the best results, use a 5 to 6-quart oval crock pot. Round models won’t allow for proper layering, which is key to even cooking and texture. If your slow cooker runs hot—especially newer models with metal inserts—start checking your lasagna around the 2½-hour mark to prevent overcooking or burning.
Want to mix it up? Swap in Italian sausage for some of the ground beef or use ricotta instead of cottage cheese for a firmer, more traditional filling. You can also sneak in a layer of spinach or mushrooms for added veggies without altering the flavor too much.
Leftovers That Love You Back
Crock Pot Lasagna reheats like a dream. Let it cool completely before transferring to airtight containers. It’ll keep in the fridge for up to 4 days. For longer storage, freeze individual portions for up to 3 months.
Reheat gently in the microwave or oven, adding a splash of water or sauce to revive moisture and keep the noodles from drying out.
Crockpot Lasagna Recipe
Ingredients
- 2 tablespoons chopped fresh parsley optional
- 1 pound ground beef
- 1 large egg
- 1 small finely diced onion
- 2 tablespoons grated parmesan cheese
- 26 ounces spaghetti sauce use a 32-ounce jar if needed
- ½ cup shredded mozzarella cheese for topping
- 1 tablespoon minced garlic
- 1⅓ cup grated parmesan cheese ⅓ cup for topping
- 1 cup water
- 1½ cups shredded mozzarella cheese
- 8 –10 uncooked lasagna noodles
- 15 ounces small curd cottage cheese
Instructions
- In a large skillet, brown the ground beef together with the finely diced onion until meat is no longer pink. If using a crock pot with a sauté function, this can be done directly in the insert. Once browned, stir in the minced garlic and continue to cook for 1 to 2 minutes until fragrant. Drain any excess fat and return the meat mixture to the skillet.
- Add the spaghetti sauce and water to the beef mixture, stirring to combine thoroughly.
- In a separate mixing bowl, blend the cottage cheese, shredded mozzarella, grated parmesan, egg, and fresh parsley until evenly mixed.
- Generously coat a 5-quart (or larger) oval slow cooker with non-stick spray. Spread about one cup of the meat sauce mixture across the base.
- Layer with broken pieces of uncooked lasagna noodles to fit the shape of the cooker. Add a portion of the cheese mixture on top of the noodles, then repeat the process: meat sauce, noodles, cheese mixture. Reserve enough meat sauce for a final top layer. Typically, three layers can be achieved in a 5-quart unit.
- Secure the lid and cook on low for 3 to 5 hours, or until most of the liquid has been absorbed and the noodles are tender. Monitor progress depending on your slow cooker model.
- Once cooking is complete, evenly sprinkle the remaining shredded mozzarella and grated parmesan over the top. Re-cover and allow to melt for 10 to 15 minutes. Optionally, garnish with additional parsley before serving.
