Crockpot Lasagna

I learned how to make lasagna during high school, it was actually my sophomore year in Mrs. Wagner’s culinary class. Her class was the very first time I was taught in a culinary setting and it made my desire to learn and love cooking even greater. Although it was only for one school year with her, Mrs. Wagner was a marvelous mentor…patient, caring and was great in using different tools to engage with students in preparing and cooking delicious food.
Since high school…many moons ago, I think I’ve only made lasagna only a handful of times and each time I never strayed away from the one ingredient she showed us that was surprising but made a difference…cottage cheese. This of course isn’t the exact recipe because her’s was the classic bake in the oven lasagna, but I kept most of the ingredients and incorporated it into making a crock-pot lasagna!
This crock-pot recipe is a perfect and easy weekend dinner…set it up early, run your errands then come home to a delicious meal.

Thank you Mrs. Wagner 😊

Yields: 6-8 Servings Prep Time: 10 minutes Cook Time: 6 hours 20 minutes

  • 1 lb. Ground Beef
  • 3 Cups Pasta/Marinara Sauce (Reserve 1/2-1 cup)
  • 1 Cup Cottage Cheese
  • 2 Cups Ricotta Cheese
  • 1/3 Cup Parmesan Cheese
  • 1 1/2 Cups Mozzarella Cheese (Shredded)
  • 8-9 oz Lasagna Noodles
  • Italian Seasoning (To taste)
  • Salt and Pepper (To taste)

First we need to make a quick and easy meat sauce.

In a pan add and brown ground beef on medium high heat with Italian seasoning, salt and pepper. Add to your own taste.

*If your ground beef releases a lot of fat (grease), make sure you spoon most of it out and leave about a tablespoon or two to help keeping it from burning.

Once lightly browned, lower your heat and add your pasta sauce. Let it simmer for about 5 minutes, then set to the side.

*Don’t forget to leave about a half of cup to a cup on the side.

*I used a Traditional Spaghetti Pasta Sauce and ended up adding extra salt and Italian seasoning. But you can use any pasta/marinara sauce or even a homemade sauce!

In a large bowl combine well the ricotta, cottage and Parmesan cheese.

Time to assemble!
You will need to evenly spread the reserved pasta sauce in the crock-pot.

The first layer will be to place the lasagna noodles. You might need to break them as needed to fit.

Second, spoon a generous amount of meat sauce over the noddles.

Third, add the cheese mixture and spread as even as possible.

*I like to dollop a large spoonful of the cheese across the crock-pot to help spread without picking up too much of the sauce.

Fourth step, sprinkle the shredded cheese over the soft cheese mixture.

Continue to layer the remaining ingredients until you run out of something and can’t keep going! I had about 4 layers.

Cover and cook on low for 6 hours or high for 4 hours.

After 6 hours on low the cheese should be melted and with a light golden crust. Noodles should be soft and sauce should be bubbly!
I like to serve my lasagna with a crisp green salad on the side.

One thought on “Crockpot Lasagna

  1. The mix of cottage cheese with the ricotta is the perfect texture and moisture content, in my opinion. thank you for the kind words! Keep up the amazing work! Mrs. Wagner


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.