Crock Pot Lasagna
What better way to fix Lasagna than in a Crock Pot?"Delicious, and so easy! I will add more cheese and some garlic salt next time, but this recipe is a keeper. I used rigatoni noodles since I ran out of lasagna noodles.. If you're substituting noodles too, just make sure that they are submerged in sauce or the ends will turn out crunchy. Overall this is a very tasty and easy dinner that I know I'll make again and again!" - jen8834
Yield: 8 Servings Ready in 45 minutes
67 people trying soon
|1 poundGround beef|
|1 Onion; Small, chopped|
|2 small or 1 large Garlic cloves; minced or chopped|
|1 tablespoonItalian Seasoning|
|4 8 ounce cansHunts tomato sauce|
|12 ouncesCottage cheese; or Ricotta|
|8 ouncesLasagna noodles|
|4 cupsMozzarella cheese; shredded|
|1/4 cupParmesan cheese; Fresh|
Crock Pot Lasagna Preparation
Spray the inside of the crockpot with cooking spray. Brown the ground beef and onions; drain well. Stir in the garlic, salt, Italian Seasoning, and tomato sauce. Simmer for 10 minutes. (I do this the night before if I'm going to work that day). Spread 1/4 of the meat sauce on the bottom of the crock pot. Arrange 1/3 of the uncooked noodles over the sauce, breaking them if necessary to fit in crockpot. Combine cottage cheese and eggs. Spread 1/3 of cottage cheese over noodles, then sprinkle 1.25 cups of mozzarella cheese over that. Repeat layers twice. (If you have a bigger crock pot, you may need to do two layers instead of 3). Top with remaining meat sauce. Cover and cook on low 4 hours (or start on high in the morning when you get up, then turn to warm when you leave, depending on how long you are at the house in the morning). Add 1/2 cup of mozzarella cheese to the top 5 minutes before serving. Let it stand with lid off 10 minutes before serving.
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