Crock Pot Lasagna
Quick and easy lasagna made in your slow cooker. Layers of lasagna noodles, meat sauce and cheese.
Servings: 8 servings
- 1 lb lean ground beef
- 1 large onion chopped
- 4 garlic cloves minced
- 29 oz tomato sauce
- 1 c. water
- 6 oz tomato paste
- 1 tsp salt
- 1 tsp dried oregano
- 8 oz package lasagna noodles
- 4 c. (16 ounces) shredded part-skim mozzarella cheese
- 1 1/2 c. (12 ounces) 4% cottage cheese
- 1/2 c. grated Parmesan cheese
In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink, drain.
Add the tomato sauce, water, tomato paste, salt and oregano; mix well.
Spread a fourth of the meat sauce in an ungreased 5 qt. slow cooker. Arrange a third of the noodles over sauce (break the noodles if necessary). Combine the cheeses; spoon a third of the mixture over noodles. Repeat layers twice.
Cover and cook on low for 4-5 hours or until noodles are tender.
Do you put an egg in lasagna?
Some recipes call for eggs in the cheese mixture because it acts like a binder. For my recipe you don’t need it!
Can you put uncooked noodles in a crock pot?
Yep! That’s why I love this recipe – you don’t need to boil the pasta separately. Just layer the uncooked noodles with the sauce and cheese!
How many layers should lasagna have?
You need at least two layers and some recipes have three or four layers! I like two layers for a crock pot lasagna – everything cooks evenly and it’s fully cooked within four to five hours.
Does traditional lasagna have ricotta?
Traditional lasagna is made with a white sauce called bechamel but there are many recipes that call for ricotta cheese or, like mine, cottage cheese. What you prefer will depend on your tastes! I like cottage cheese because it’s lighter.
Calories: 498kcal | Carbohydrates: 8g | Protein: 51g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 131mg | Sodium: 1451mg | Potassium: 422mg | Sugar: 3g | Vitamin A: 865IU | Vitamin C: 17.7mg | Calcium: 1139mg | Iron: 2mg