Crock Pot Lasagna

Foodcom Crockpot Lasagna 9-2015

I have only a few requirements for a good lasagna: savory, not too dry and definitely not too oily (gross!), and it has to reheat well on leftover day.  This one is our new “go to” recipe and I threw out my other recipes!  Usually I use 85% ground beef for a mix of fat and flavor.  Sometimes I even mix 85% with 90% for hamburgers.  Usually I would not use such a low fat ground beef as it can really get dried out, but there are so many other ingredients that keep the meat moist and flavorful in this crockpot – and the worst thing in the world is oily lasagna in my opinion!  And with it being in a crockpot, oily is a definite possibility – BUT, this recipe turned out beautifully!  Add a salad and call it a day!  Enjoy! 🙂


  • 1 LB. lean ground beef (I used 90% to avoid an oily crockpot, usually I use higher fat ground beef for other tasks like hamburgers etc).
  • 1 onion chopped**
  • 2 garlic cloves, smashed**
  • 1 (28 oz) can tomato sauce
  • 1 (6oz) can tomato paste (I used the one with basil and added spices)
  • 1 1/2 tsp. salt
  • 1 tsp. dried oregano
  • 12 oz. cottage cheese (I used Breakstone’s 2%, again to avoid an overly-fatty, oily mess)
  • 1/2 cup grated Parmesan or 1/2 cup Asiago cheese (I used the grated cheese in the bag)
  • 12 oz. lasagna noodles, uncooked
  • 16 oz. shredded mozzarella cheese (I used slightly less)

**Because of allergies, I used onion and garlic powder as replacements, not onion salt and garlic salt, that would be overkill in the salt dept.!  The powders worked fine; I just used a few dashes of each.  You can also do this if you want to save money or feel lazy! 🙂

  1. Brown ground beef, onion, and garlic (or powders), in frying pan.
  2. Add tomato sauce, tomato paste, salt, and oregano.
  3. Cook long enough to warm ingredients.
  4. Spoon a layer of meat sauce onto bottom of the slow cooker.
  5. Add a double layer of uncooked lasagna noodles (break them to fit) and top with cheeses.
  6. Repeat with sauce, noodles, and cheese until all are used up.
  7. Cover and cook on low for 4-5 hours.  (Mine took about 4 hours.)
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2 thoughts on “ Crock Pot Lasagna

  1. This was really good and genuinely easy to make (unlike most lasagne recipes).

    I’ll definitely use this recipe in the future, thanks.

    • Hi Susie,
      I’m so glad you are happy with this recipe. 🙂 You are welcome – thanks a lot for taking the time to comment.

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