Crock Pot Lasagna

By Yankee Magazine

Apr 05 2007

Let the crock-pot do the work for this delicious beef and cheese lasagna.


1 lb. lean ground beef
1 onion, chopped
2 tsp. minced garlic
1 (29 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1 1/2 tsp. salt
1 tsp. dried oregano
1 (12 oz.) package lasagna noodles
12 oz. cottage cheese
1/2 cup grated Parmesan cheese
16 oz. shredded mozzarella cheese


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.

In a large bowl mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese.

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.

Cover and cook on low heat for 6 to 8hours.