Crock Pot Lasagna


  • 1 ½ tsp salt
  • 1 tsp dried oregano
  • 2 tsp minced garlic
  • 1 onion chopped finely
  • 1 pound lean ground beef
  • 29 ounces tomato sauce
  • 6 ounces tomato paste
  • 12 ounces cottage cheese, small curd
  • ½ cup parmesan cheese, grated
  • 16 ounces Mozzarella cheese, shredded
  • 16-ounce package of lasagna noodles


  1. In a large skillet cook the lean ground beef until done, add in the chopped onion and the garlic, and cook for an additional 4 to 5 minutes
  2. Add in the tomato sauce, tomato paste, oregano, and salt, and stir to combine thoroughly
  3. In a large bowl, mix the cottage cheese, the parmesan cheese, and the shredded mozzarella cheese.
  4. Spoon a layer of the meat mix at the bottom of the crock pot, and add a double layer of the uncooked lasagna noodles, (I layer them both ways to cover all areas)
  5. Top the noodles with a layer of the cheese mix
  6. Repeat the layers until all the ingredients are used
  7. Cover and cook on low 4 to 6 hours


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