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