Slow Cooker Lasagna Recipe - Allrecipes.com
Slow Cooker Lasagna Recipe
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Slow Cooker Lasagna
See how to make a meaty lasagna in the slow cooker. See more
  • READY IN 4+ hrs

Slow Cooker Lasagna

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"This recipe is so easy, you might think that you are doing something wrong. It is delicious!"

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    20 mins
  • COOK

    4 hrs 20 mins
  • READY IN

    4 hrs 40 mins

Directions

  1. In a large skillet over medium heat cook the ground beef, onion, and garlic until brown. Add the tomato sauce, tomato paste, salt, and oregano and stir until well incorporated. Cook until heated through.
  2. In a large bowl mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese.
  3. Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a double layer of the uncooked lasagna noodles. Break to fit noodles into slow cooker. Top noodles with a portion of the cheese mixture. Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.
  4. Cover, and cook on LOW setting for 4 to 6 hours.
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Reviews More Reviews

Most Helpful Positive Review
Feb 16, 2010

We really enjoyed this!! I did some playing around with it as others have. Replaced the cottage cheese with Ricotta and I used more tomato sauce and paste to make more of the sauce as I have one of the old crockpots that's just huge. I also put in some Italian seasoning and some roasted garlic. Just make sure that all your noodles are covered with the sauce and it will come out just great. The time was a little different for me too. It only took about 4 1/2 to 5 hours in my pot, but you have to remember that all crockpots are not the same, the size and shape can change the timing a great deal. I've made this twice now and it has come out wonderful both times. I serve it with Mama D's Italian bread (from this site) and a salad and what a meal!! Thanks Kim for a great way to make homemade lasagna without all the fuss!

 
Most Helpful Critical Review
Dec 16, 2007

Many other reviewers have noted that - as written - the lasagna needs to be watched carefully for appropriate cook time. That pretty much negates the benefit of a crockpot approach for me (I prefer to just start the food, then not worry about it.) What the recipe is really missing is WATER. Before assembling, mix your tomato sauce with equal parts water. Use that as your tomato mixture. With the extra water, the recipe won't turn out as dry. It will take longer to cook - about 6-8 hours on low. The benefit there is you can pretty much go to work, run errands, etc. while your food cooks. Now it makes sense as a crockpot recipe again.

 
Nov 25, 2007

This turned out very well! Delicious and filling. Of course, I had to read the reviews before attempting this. First, yes, do away with the salt entirely. The pasta sauce will have enough of it. Second, to make the cheese mixture easier to spread (I substituted fat-free ricotta for cottage cheese), add a slightly beaten egg. Finally, make sure that you are using oven-ready/no-boil lasagna noodles (don't cook them beforehand) instead of the regular kind. They will absorb the liquids and therefore cook on their own. It really does depend on your pot, but my lasagna cooked in just under four hours. The sides were slightly burned (but I like it that way... and I'm thankful I sprayed the pot with Pam before adding the ingredients). Next time I think I might add some drained canned mushrooms to the sauce to make sure that I get my serving of vegetables, since I will definitely make this again (no more Stouffer's for me).

 
Jun 20, 2006

If all items are preassembled and put in the 'fridge the night before, it needs to only be in the slow cooker for half the recommended time.

 
Mar 08, 2003

This is such a hit! I have made it several times before and people always ask for the recipe. Today was the first time I brought it to work and everyone raved about it. Normally, I follow the recipe, but this time I added a big jar of Ragu to the hamburger, onion, and garlic. I add extra mozzarella on top in the last hour so it is cheesier on top. I also cooked it for 1 hour on low and 2 1/2 hours on high and it was wonderful. The noodles were just right. I will continue to make this often. Thank you.

 
Sep 08, 2006

We did a lot of changes but loved it. We used Ricotta cheese instead of cottage, used fresh basil in the sauce mixture, added jar sauce over the top of the filled crock pot and topped off with some of the saved mozzeralla cheese the last 30 minutes. This is easy and a keeper.

 
Feb 07, 2004

I substituted 2-jars of spaghetti sauce for the tomatoes, onions and garlic. Added minced garlic (from the jar), oregano, italian seasoning and salt to taste. Also, I added italian sausage to the hamburger. It came out delicious, but a bit overcooked at 8-hours in the crock pot. Next time I will adjust to 6-hours.

 
Aug 29, 2002

I hated this lasagne. It was VERY salty and I saw no benefit to cooking it in the slow cooker. No time was saved. It's faster to cook lasagne in the oven and the taste was lacking. I'll stick with my tried and true lasagne recipe from Bon Appetit!

 

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Nutrition

  • Calories
  • 446 kcal
  • 22%
  • Carbohydrates
  • 35.7 g
  • 12%
  • Cholesterol
  • 72 mg
  • 24%
  • Fat
  • 20.3 g
  • 31%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 31.2 g
  • 62%
  • Sodium
  • 1420 mg
  • 57%

* Percent Daily Values are based on a 2,000 calorie diet.

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