Slow cooker lasagna is juicy, full of cheese and veal, and tastes just like classic lasagna, only easier! There’s no need to precook the noodles, just add them raw and they cook up perfectly tender in the slow cooker. Plus, it’s a lasagna that can be prepared a day in advance for convenient eating (hello, Sunday lunch).
Ingredients :
- 1 pound of ground beef
- Lasagna noodles
- 1 jar of spaghetti sauce
- 1 1/2 cups cottage cheese
- 1 1/2 cups grated mozzarella cheese
- 2 tablespoons grated parmesan cheese
How To Make Crockpot Lasagna :
- Brown ground beef and drain.
- Pour 1 cup of spaghetti sauce into the bottom of a 4-quart slow cooker.
- Toss remaining sauce with beef.
- Place 2 uncooked lasagnas on top of the sauce in the slow cooker.
- Spread 1/3 of the meat mixture over the noodles.
- Spread 3/4 cup of cottage cheese over the meat.
- Sprinkle 1/2 cup mozzarella cheese over the cottage cheese.
- Add another layer of uncooked noodles, 1/3 of the meat mixture, remaining cottage cheese and 1/2 cup mozzarella cheese.
- Add another layer of uncooked noodles, the meat mixture and the mozzarella cheese.
- Sprinkle with Parmesan cheese.
- Cook over low heat for 4 hours.
- If the cooking time is longer, the cheese is a little better cooked.
