Wednesday, April 13, 2011

Crockpot Lasagna

As requested.

With the exception of frozen meals or restaurant ordered, this is the easiest lasagna I’ve ever had. Simple prep, traditional taste, and reheats well. Best part: don’t have to worry about pre-cooking those pesky noodles.

My recipe card says I got the original recipe from, but I can’t find it to link to.


1 lb. of ground beef

1/2 onion chopped

1/8 tsp. garlic powder

2 15 oz. cans tomato sauce

1 6 oz. can tomato paste

1 1/2 tsp. salt

1 tsp. oregano

1 12 oz. carton cottage cheese*

1/2 c. grated parmesan cheese

12 oz. lasagna noodles, uncooked

12 oz. shredded mozzarella cheese


Brown meat and onions in a skillet. Add garlic powder, tomato sauce, tomato paste, salt and oregano. Cook to warm.

In bowl, mix cheeses.

Spoon thin layer of meat sauce onto bottom of crockpot. Add double layer of noodles (break to fit) and top with cheese mix. Repeat layers two more times. Top with remaining sauce.


Cover and cook on low for 3 1/2 hours.**

* the smallest I’ve actually find at the store is 16 oz. so I estimate about 2/3 a carton.

**May vary per crockpot. First time, start checking after 3 hours. Want to cook noodles, but not burn the sides.

Serve and enjoy!

1 comment:

  1. Danny is going to be SO excited. He loves lasagna. I do believe I have all the ingredients. Thanks!