Crockpot Lasagna Recipe

No need to heat up your oven when you make this easy recipe for crock-pot lasagna. This slow cooker lasagna recipe is my go to meal for potlucks or a busy weeknight meal.

No longer worry about clean up after baking a lasagna in the oven because this crock-pot lasagna cooks self contained and there is no spill over.

Can I cook a frozen lasagna in a crock pot?

While I have never tried to cook a frozen lasagna in a crock-pot, I would not advise doing it. Frozen lasagnas are meant to be cooked in the containers they are purchased in. If you have success cooking a frozen lasagna in a slow cooker, please let me know in the comments how it went.

How to you transport a slow cooker lasagna?

When you are ready to take your slow cooker lasagna to your party or gathering, place your crock pot in it carrier, if it came with one, or wrap a beach or bath towel around the crock pot to catch any sauce that my bubble out. Be sure to pick up the crock pot from using the handles, not the lid, even if the lid is a locking lid.

For the full recipe and complete directions scroll to the bottom of the post where the recipe card is! You can also print the recipe there!

Can slow cooker lasagna be made ahead?

The beauty of a slow cooker lasagna is that is can be made a day or two ahead of then it will be needed. Make the lasagna and assemble it in the crock pot, store covered in the refrigerator and bake offed a few hours before it is needed.

Crockpot Lasagna Ingredients: 

• ground beef, browned
• lasagna noodles 
• spaghetti sauce
• cottage cheese, large curd
• mozzarella cheese, shredded
• parmesan cheese

How to make Crockpot Lasagna:

1. Brown the ground beef a skillet over medium heat, until no more pink remains.
2. Precook the lasagna noodles for 8-9 minutes. The lasagna noodles will be undercooked. 
3. Combine the 3 jars of sauce with the browned off meat.  
4. Warm the meat sauce mixture on the stove to heat through.
5. Ladle a thin layer of sauce/meat mixture on the bottom of the crockpot. This will help prevent the bottom layer of noodles from burning.
6. Layer par-cooked noodles to cover the bottom of the crockpot. Over lapping each noodle by about 1/4 of the width of the noodle underneath.
7. Top with enough sauce and meat to cover the lasagna noodles.
8. Cover the sauce with a generous portion of mozzarella, cottage cheese and grated parmesan cheeses.
9. Repeat the process with a second layer of noodles but lay the noodles in the opposite direction of the first. I don’t know if it makes a huge difference but I think it makes the lasagna more stable when it is sliced and served.
10. Continue the process until you have run out of noodles, sauce and cheese. Be sure to top with remaining cheese so you have melted, gooey cheese on top.
11. Turn the crock pot on low for 2-3 hours if you have warmed your sauce or cook on low for 3-4 hours if everything went into the pot cold.  I would not recommend using the high setting as feel it dries out the noodles on the edges.

Crockpot Lasagna tips:

1. Spray a large crockpot with cooking spray, for easier clean up.
2. Fill each jar 1/4 of the way full with water and swish to get out every last bit of sauce and dump into the sauce/meat mixture.

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Yield: 8

Crockpot Lasagna Recipe

Print

No need to heat up your oven when you make this easy recipe for crock-pot lasagna. This slow cooker lasagna recipe is my go to meal for potlucks or a busy weeknight meal. No longer worry about clean up after baking a lasagna in the oven because this crock-pot lasagna cooks self contained and there is no spill over.

Prep Time 20 minutes

Cook Time 3 hours

Total Time 3 hours 20 minutes

Ingredients

• 2 lbs ground beef, browned (or 1 lb. beef and 1 lb bulk Italian sausage)
• 1 box lasagna noodles (boiled for 4 minutes...not 8-9 as stated on the box)
• 3 jars of your favorite spaghetti sauce
• 2 cups cottage cheese, large curd
• 6 cups of mozzarella cheese, shredded
• 1-2 cups grated parmesan cheese

Instructions

1. Brown the ground beef a skillet over medium heat, until no more pink remains.
2. Precook the lasagna noodles for 8-9 minutes. The lasagna noodles will be undercooked. 
3. Combine the 3 jars of sauce with the browned off meat. 
4. Fill each jar 1/4 of the way full with water and swish to get out every last bit of sauce and dump into the sauce/meat mixture.
5. Warm the meat sauce mixture on the stove to heat through.
6. Spray a large crockpot with cooking spray, for easier clean up.
7. Ladle a thin layer of sauce/meat mixture on the bottom of the crockpot. This will help prevent the bottom layer of noodles from burning.
8. Layer par-cooked noodles to cover the bottom of the crockpot. Over lapping each noodle by about 1/4 of the width of the noodle underneath.
9. Top with enough sauce and meat to cover the lasagna noodles.
10. Cover the sauce with a generous portion of mozzarella, cottage cheese and grated parmesan cheeses.
11. Repeat the process with a second layer of noodles but lay the noodles in the opposite direction of the first. I don't know if it makes a huge difference but I think it makes the lasagna more stable when it is sliced and served.
12. Continue the process until you have run out of noodles, sauce and cheese. Be sure to top with remaining cheese so you have melted, gooey cheese on top.
13. Turn the crock pot on low for 2-3 hours if you have warmed your sauce or cook on low for 3-4 hours if everything went into the pot cold. I would not recommend using the high setting as feel it dries out the noodles on the edges.

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  Crock-Pot 6-Quart Cook & Carry Slow Cooker

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving:Calories: 912 Total Fat: 60g Saturated Fat: 28g Trans Fat: 1g Unsaturated Fat: 24g Cholesterol: 250mg Sodium: 1393mg Carbohydrates: 11g Fiber: 0g Sugar: 4g Protein: 79g

Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

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originally published: Feb 24, 2013 

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