Crock-Pot Lasagna

Crockpot Lasagna 1

Crockpot Lasagna 2

I know what you’re thinking…”crock pot lasagna?  How in the world do you cook lasagna in a crock pot?  And would that even be any good?”  I know that’s what you’re thinking because that’s exactly what I was thinking.  I made this dish with a high level of skepticism about the final product.  However, I was very pleasantly surprised!


My husband and I both loved this dish.  The flavor and texture is slightly different from traditional lasagna, but it was still delicious!  Plus, you can’t ask for an easier cooking method!  “Traditional” lasagna requires quite an effort to cook, and it’s certainly not your average weeknight meal.  This crock pot version, however, is super easy and convenient!  Just brown the beef, layer the rest of the ingredients, and set it on low for a few hours!  I always make crock pot meals on the weekends because if I leave it cooking all day when I’m at work, it’s just sitting for too long getting dry.

Crock-Pot Lasagna

Yields: 6 servings

Crock-Pot Lasagna

Ingredients

  • 1 lb. ground beef
  • 29 oz can tomato sauce
  • 8 oz pkg. lasagna noodles, uncooked
  • 4 cups shredded mozzarella cheese
  • 1 1/2 cups cottage cheese (I used ricotta as suggested in the variations listed below)

Directions

  1. Spray the inside of the crock-pot with cooking spray.
  2. Brown the ground beef.  Stir in the tomato sauce. (see variations below for optional additional ingredients)
  3. Spread 1/4 of the meat sauce on the bottom of the crock-pot.  Arrange 1/3 of the uncooked noodles over the sauce (You can break them up so they fit better)
  4. Combine the cheeses in a bowl. Spoon 1/3 of the cheeses over the noodles. Repeat these layers twice and then top with remaining sauce.
  5. Cover and cook on low for 4 hours
  6. Let the lasagna stand in the crock-pot with the lid off for at least 10 minutes

Notes

Variations

-Add chopped onion and garlic to the ground beef in step 2

-Use Italian sausage in place of ground beef or with ground beef

-Replace cottage cheese with Ricotta.

-Add 1/2 cup additional shredded mozzarella cheese to the top of lasagna 5 minutes before serving

http://normalcooking.com/2013/01/30/crock-pot-lasagna/

Source:  Creating Through Life

 

13 thoughts on “Crock-Pot Lasagna

    • Hmmm it’s hard to explain It definitely wasn’t a bad texture at all! I guess it just wasn’t as saucy as traditional lasagna I think it’s because I used ricotta cheese in place of cottage. Instead of being super melty and gooey. The cheese had the texture of ricotta. Still loved it though!

  1. {Main St. Cuisine} 31 January, 2013 at 12:43 pm - Reply

    I think it looks fantastic and makes things so easy for a weeknight I’ve never tried something like this, but I will now Thank you for sharing your recipe (with variations)!

  2. I made this on Sunday and loved it. I used low-fat ricotta instead of cottage cheese, and it turned out really good. It was a lot of food for just two people, but reheated nicely for leftovers. Another hit in my book!

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