Recipe By KIMIRN
Published Apr 25th
Prep 20m Cook 4h 20m Additional - Ready In 4h 40m
Servings 10 servings Calories 446.4

This recipe is so easy, you might think that you are doing something wrong. It is delicious!

Recipe Ingredients

  • 1 pound lean ground beef
  • 1 onion, chopped
  • 2 teaspoons minced garlic
  • 1 (29 ounce) can tomato sauce
  • 1 (6 ounce) can tomato paste
  • 1 ½ teaspoons salt
  • 1 teaspoon dried oregano
  • 1 (12 ounce) package lasagna noodles
  • 12 ounces cottage cheese
  • ½ cup grated Parmesan cheese
  • 16 ounces shredded mozzarella cheese

Cooking Directions

  1. 1 In a large skillet over medium heat cook the ground beef, onion, and garlic until brown. Add the tomato sauce, tomato paste, salt, and oregano and stir until well incorporated. Cook until heated through.
  2. 2 In a large bowl mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese.
  3. 3 Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a double layer of the uncooked lasagna noodles. Break to fit noodles into slow cooker. Top noodles with a portion of the cheese mixture. Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.
  4. 4 Cover, and cook on LOW setting for 4 to 6 hours.

Nutrition Facts

  • Calories 446.4
  • Carbohydrate 35.7 g
  • Cholesterol 71.6 mg
  • Fat 20.3 g
  • Fiber 3.2 g
  • Protein 31.2 g
  • Saturated Fat 10.2 g
  • Sodium 1420.2 mg
  • Sugar 7.5 g


  1. Delicious and perfect. I feel it's a good idea to read every review if possible, at least skim them, because everyone's crockpot and experience is different and you can avoid costly mistakes. I did that and was able to make the adjustments that made this dish turn out wonderful. This was the first dish I - Read more ...
  2. We really enjoyed this!! I did some playing around with it as others have. Replaced the cottage cheese with Ricotta and I used more tomato sauce and paste to make more of the sauce as I have one of the old crockpots that's just huge. I also put in some Italian seasoning and some roasted - Read more ...
  3. Many other reviewers have noted that - as written - the lasagna needs to be watched carefully for appropriate cook time. That pretty much negates the benefit of a crockpot approach for me (I prefer to just start the food, then not worry about it.) What the recipe is really missing is WATER. Before assembling, - Read more ...
  4. This turned out very well! Delicious and filling. Of course, I had to read the reviews before attempting this. First, yes, do away with the salt entirely. The pasta sauce will have enough of it. Second, to make the cheese mixture easier to spread (I substituted fat-free ricotta for cottage cheese), add a slightly beaten - Read more ...
  5. We did a lot of changes but loved it. We used Ricotta cheese instead of cottage, used fresh basil in the sauce mixture, added jar sauce over the top of the filled crock pot and topped off with some of the saved mozzeralla cheese the last 30 minutes. This is easy and a keeper.
  6. If all items are preassembled and put in the 'fridge the night before, it needs to only be in the slow cooker for half the recommended time.
  7. I substituted 2-jars of spaghetti sauce for the tomatoes onions and garlic. Added minced garlic (from the jar) oregano italian seasoning and salt to taste. Also I added italian sausage to the hamburger. It came out delicious but a bit overcooked at 8-hours in the crock pot. Next time I will adjust to 6-hours.
  8. This is such a hit! I have made it several times before and people always ask for the recipe. Today was the first time I brought it to work and everyone raved about it. Normally, I follow the recipe, but this time I added a big jar of Ragu to the hamburger, onion, and garlic. - Read more ...
  9. I hated this lasagne. It was VERY salty and I saw no benefit to cooking it in the slow cooker. No time was saved. It's faster to cook lasagne in the oven and the taste was lacking. I'll stick with my tried and true lasagne recipe from Bon Appetit!

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