Crockpot Lasagna is juicy, cheesy, and beefy, and it tastes just as good as Classic Lasagna, but it’s much simpler to make! There is no need to pre-cook noodles; add them raw to the slow cooker, and they will become perfectly tender. This lasagna can also be assembled a day in advance for easy meals (hello, Sunday lunch).
Slow cookers have fallen out of favor due to the popularity of Instant Pots and air fryers, but let’s not forget why we loved them in the first place: you can set it and forget it (like Crockpot Chili) until dinner time, so it’s ready when you are.
Ingredient
- 1 pound ground beef
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 can (29 ounces) tomato sauce
- 1 cup water
- 1 can (6 ounces) tomato paste
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 package (8 ounces) no-cook lasagna noodles
- 4 cups (16 ounces) shredded part-skim mozzarella cheese
- 1-1/2 cups (12 ounces) 4% cottage cheese
- 1/2 cup grated Parmesan cheese
Directions
- 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. Top with remaining meat sauce.
- Cover and cook on low for 4-5 hours or until noodles are tender.
Slow Cooker Lasagna - FAQs
However you make lasagna, there is one rule you should always follow: Start with sauce. Whether you are using a baking dish or a skillet, there needs to be an even layer of sauce covering the entire bottom of the pan before any of the other ingredients are added.
There are just three components that make a lasagna great: the pasta, the cheese, and the sauce.
Soupy lasagna is either a result of wet noodles that were not drained properly or lasagna was layered with too much (thin wet) sauce. While you can make lasagna ahead and refrigerate or freeze it, it won’t reduce the moisture content.
You will need four layers of noodles total. It is best to start and finish with wider layers, so if you have less than 16 noodles, put your extra noodles in the bottom or top layers. (For the purposes of this recipe, I’ll assume you have 15 noodles.)
Finish off your lasagne either with a layer of tomato-based sauce or with your white sauce – whichever you have left – and then grate over plenty of Parmigiano-Reggiano. A common extra topping is torn mozzarella, which makes a lovely, melted cheesy layer on top.
- Desserts, such as cookies, pies and cakes.
- Pasta, such as lasagna, ziti and macaroni and cheese.
- Banana bread.
In an oven preheated to 375 degrees F, this homemade lasagna should be perfectly baked in about 50 minutes (30-40 minutes covered, 5-10 minutes uncovered).
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