Monday, January 03, 2011

Slow Cooker Lasagna

I experienced something new on Sunday night, or rather Michael and I both experienced it. I'd never thought about making lasagna in the slow cooker before, but we were determined to try it. The recipe and ingredients are simple. And, just like a typical slow cooker, the actual cooking process couldn't be any simpler.

I've been trying to utilize my slow cooker a lot more these days. We usually just make the typical Sunday Roast with Carrots and Potatoes or Chili. But for daily meals, we are finding that we have less and less time to slave over dinner. The slow cooker is the answer to our busy schedules. We just "Fix it and Forget it" as is the name of the cookbook which this recipe hails from.

It's amazing the amount of culinary possibilities to be discovered through the slow cooker method! We are definite fans. I'm looking forward to more slow cooker recipes in the future to both consume and share with all of you. It is amazing.

Slow Cooker Lasagna

1 lb. ground beef
2 29-oz. cans tomato sauce
8-oz. pkg. lasagna noodles, uncooked
4 cups shredded mozzarella cheese
1 1/2 cups cottage cheese

  1. Spray the interior of the cooker with nonstick cooking spray.
  2. Brown the ground beef in a large nonstick skillet. Drain off drippings. Stir in tomato sauce and mix well.
  3. Spread 1/4 meat sauce on the bottom of the slow cooker.
  4. Arrange 1/3 of uncooked noodles over the sauce.
  5. Combine the cheeses in a bowl. Spoon 1/3 of the cheeses over the noodles.
  6. Repeat these layers twice, then top with remaining sauce.
  7. Cover and cook on Low 4 hours.
My thoughts:
You can opt out of the meat altogether and just use and well seasoned marinara sauce instead. That's what we did and it was very good. We didn't even miss the meat. Also, about 5 minutes prior to serving, topping the lasagna with some more cheese, just until it melts, is a great idea. Looks pretty too.


  1. how was the texture of the noodles? I tried one recipe once that I felt like the noodles got way too soft for my taste, if this one worked better I would for sure put it on my list of things to try.

    Before we had kids when I was working we tried some crock pot soup recipes that we really liked, a chicken noodle one, and a black bean chili one, we use our crockpot for chipotle beef (makes delicious shreaded beef tacos) and roast of course, but I forget to use it as often as I should. I'll have to use it more often, thanks for the reminder!

  2. Did you use just the hard, uncooked noodles or the ones you buy in the cooler section of the store that seem to be partially softened? I wouldn't mind trying out this recipe, but I'm looking at Mindy's comment above and don't want soggy noodles.

  3. I only used half the suggested sauce for our recipe, but the same amount of noodles. Nothing was soggy or mushy. So, I would suggest twice the amount of noodles to sauce. The noodles even got a bit crispy on the edges, which I have to admit is one of my favorite parts of lasagna!

    And yes, the hard uncooked noodles are what we used.