Description
Grandma’s Crockpot Lasagna is a comforting, slow-cooked Italian classic made with layers of seasoned ground beef, rich tomato sauce, three types of cheese, and tender lasagna noodles. Cooked effortlessly in a slow cooker, this recipe yields a deliciously cheesy and hearty meal perfect for family dinners or cozy 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
Cheese Mixtures
- 3 cups shredded mozzarella cheese, divided
- 1 container (16 ounces) cottage cheese
- 1 cup grated Parmesan cheese
- 8 oz ball of fresh mozzarella, cut into 8-10 thin slices
Pasta
- 15 uncooked lasagna noodles
Instructions
- Cook the Meat Sauce: 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 any excess fat. Stir in the tomato sauce, diced tomatoes (with juice), dried basil, dried parsley, minced garlic, and salt until well combined.
- Prepare the Cheese Mixture: In a bowl, mix together 1 cup of shredded mozzarella cheese, cottage cheese, and grated Parmesan cheese. Set aside the remaining 2 cups of shredded mozzarella cheese in the refrigerator to use later.
- Layer the Lasagna in the Crockpot: Spray the inside of a 6-quart slow cooker with cooking spray. Spoon one-fourth of the beef sauce mixture into the bottom. Break 5 lasagna noodles into pieces to fit and layer them over the sauce. Spread half of the cheese mixture on top, then add 4 to 5 slices of fresh mozzarella. Top with another one-fourth of the beef mixture, followed by 5 more noodles, the remaining cheese mixture, 4 to 5 fresh mozzarella slices, and one-fourth of the beef mixture. Finish by topping with the remaining 5 noodles and the last portion of the beef sauce.
- Slow Cook the Lasagna: Cover the crockpot and cook on the Low heat setting for 5 to 6 hours, or until the noodles are tender and the lasagna is cooked through.
- Finish and Serve: Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the top of the lasagna. Turn off the crockpot, cover it again, and let the lasagna stand for 15 to 20 minutes to set. Cut into pieces and serve warm.
Notes
- Breaking the lasagna noodles into pieces helps them fit better in the crockpot and cook evenly.
- Letting the lasagna stand after cooking allows it to set and makes serving easier.
- Use lean ground beef to reduce excess grease and make the dish lighter.
- Make sure to cook on the Low setting to avoid overcooking or drying out the lasagna.
- For a vegetarian version, substitute the beef with a mix of sautéed mushrooms and vegetables.
