Description
This Grandma’s Crockpot Lasagna recipe offers a comforting and hearty Italian classic made easy using a slow cooker. Layers of seasoned ground beef, rich tomato sauce, three types of cheese, and tender lasagna noodles simmer to perfection over several hours, creating a luscious, cheesy casserole perfect for family dinners or special gatherings.
Ingredients
Scale
Meat and Sauce
- 1 pound lean ground beef
- 1 medium onion, chopped
- 2 cans (15 ounces each) tomato sauce
- 1 can diced tomatoes, undrained
- 2 teaspoons dried basil leaves
- 2 Tablespoons dried parsley
- 3 cloves garlic, minced
- 1/2 teaspoon salt
Cheeses
- 3 cups shredded mozzarella cheese, divided
- 1 container (16 ounces) cottage cheese
- 1 cup grated Parmesan cheese
- 8 ounces fresh mozzarella ball, cut into 8-10 thin slices
Other
- 15 uncooked lasagna noodles
- Cooking spray for crockpot
Instructions
- Cook Beef and Onion: In a skillet over medium heat, cook the ground beef and chopped onion for 6 to 8 minutes, stirring occasionally, until the beef is no longer pink. Drain excess fat. Stir in tomato sauce, diced tomatoes with juice, dried basil, dried parsley, minced garlic, and salt, mixing well to combine the sauce.
- Mix Cheeses: In a bowl, combine 1 cup of shredded mozzarella cheese, cottage cheese, and grated Parmesan cheese. Set aside the remaining mozzarella cheese to be used later after cooking.
- Layer the Lasagna: Spray the inside of a 6-quart slow cooker with cooking spray. Start by spooning one-fourth of the beef sauce mixture into the bottom of the crockpot. Break 5 noodles into pieces to fit and layer on top. Spread half of the mixed cheese mixture over the noodles, then place 4-5 thin slices of fresh mozzarella over the cheese. Repeat this layering process with another one-fourth of the beef mixture, 5 more noodles, the remaining cheese mixture, and another 4-5 slices of fresh mozzarella. Finish with the last one-fourth of the beef mixture and the remaining 5 noodles, topping with the final portion of the beef mixture.
- Cook the Lasagna: Cover the crockpot and cook on Low heat for 5 to 6 hours until the noodles are tender and the lasagna is heated through and bubbling.
- Finish and Serve: Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the top of the cooked lasagna. Turn off the crockpot and cover; let the lasagna stand for about 15 to 20 minutes to help it set and make slicing easier. Cut into portions and serve warm.
Notes
- Use uncooked noodles designed for no-boil or crockpot use to ensure they cook properly during slow cooking.
- Breaking noodles into pieces helps them fit better in the crockpot and layer evenly.
- Allowing the lasagna to stand after cooking helps flavors meld and improves texture for cutting.
- Cooking times may vary slightly depending on your slow cooker model.
- This recipe can be made a day ahead and refrigerated before cooking; just add a bit more cook time if using directly from the fridge.
