365 Days of Slow Cooking: Recipe for Easiest Ever Slow Cooker Lasagna

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Tuesday, September 17, 2013

Recipe for Easiest Ever Slow Cooker Lasagna


*This is a recipe update from Day 7 of my blog way back in February of 2009!  It didn't even have a picture.  This is a great beginner slow cooker recipe!  Enjoy the updated recipe and photos.

This is a very easy version of a family-friendly lasagna.  By using spaghetti sauce the need for extra spices is eliminated.  Also, adding all the ingredients (except noodles) to one big skillet there is less mess and less prep time.  If I were to make this again I would definitely use Italian sausage instead of the ground beef.  It would give it a flavor boost, for sure.  This is one of those recipes you can add whatever you want to as well.  Add in spinach, mushrooms, peppers, or whatever else you like.  Use whole wheat noodles for best results (I find mine at Walmart or Smiths).
Crock pot easy lasagna recipe #easydinner #crockpotmeal #slowcooker
Easiest Ever Slow Cooker Lasagna

Makes 8 servings
Ideal slow cooker size:  6 quart
Cooking time:  3-5 hours on low

1 lb ground beef, browned and drained of grease (or ground turkey, ground chicken, or ground Italian sausage)
1 (26 oz) can spaghetti sauce
1 (14 oz) can petite diced tomatoes
1 tsp salt
2 cups cottage cheese or ricotta cheese
1 egg
9 whole wheat lasagna noodles (the whole wheat noodles hold up better in the slow cooker than white noodles)
1 1/2 cups mozzarella cheese, divided
1 1/2 cups Parmesan cheese, divided

1.  Brown the ground beef in a large skillet.  Drain beef of grease.
2.  Add spaghetti sauce, tomatoes, salt, cottage cheese and egg.*  Stir a bit.  Add in 1/2 cup of mozzarella and 1/2 cup of Parmesan.
3.  Add 1/2 cup of the meat sauce to the bottom of the slow cooker.  Top with 3 lasagna noodles.  Break the noodles in half to fit, if you need to.
4.  Top with another 1/2 cup of sauce.  Layer 3 more noodles.  Top with 1/2 cup of sauce.  Layer the last of the noodle.  Top with the rest of the sauce.
5.  Sprinkle with the cheeses (should be 1 cup of each left)
6.  Cover and cook on LOW for 3-5 hours.

*Add in extra veggies if you desire. Some ideas are mushrooms, peppers, spinach, zucchini, etc.


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4 comments:

  1. So I tried this dish today and I have to say I am not a fan. I thought the noodles were way to soggy. They just ended up being a bunch of goo. I did enjoy trying it though! Thanks!

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  2. We liked this. My husband wanted some more cheddar cheese with the mozarella cheese. I didn't experience soggy noodles.

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  3. This is the BEST lasagna I've ever tasted. Use the wheat noodles. One of my g/fs told me she made them according to the package directions before layering them in the crockpot! No, don't! Just break them apart DRY and layer them. Trust me, this is one I'm passing along to whoever loves lasagna. TOP TEN in my house. Thank you Karen! I adore your site.

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    1. Yes, dry noodles! No need to cook before hand! Thanks so much for the nice comment. It's going in my "favorite comments of all time" file!

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