Crock-Pot Pasta Recipes: Lasagna

crock-pot-pasta-recipes-lasagna Credit: CC BY-SA 2.0/Alpha/Flickr

Pasta may seem like one of those dishes you need to make immediately before dinner, but that isn't always the case! Add this lasagna to your favorite Crock-Pot recipes and serve up everyone's favorite pasta dish with minimum effort. Perfect for cooks with minimal meal prep time.


1. Brown the ground beef and pork together in a large frying pan, with the onion and garlic.

2. Add seasonings and stir through evenly.

3. Pour in the chopped tomatoes and cook on medium heat until they have softened and the excess liquid has evaporated.

4. Put a layer of the meat sauce in the bottom of the crockpot, about 1/2 inch thick.

5. Follow this with a similar layer of cottage cheese.

6. Place a layer of noodles over the sauces, careful not to press down too hard and mix everything together. If the noodles don't fit, break them up into smaller pieces. These should not overlap.

7. Top the noodles with a mixture of shredded cheeses. These don't necessarily need to be cheddar and mozzarella, but they need to be a medium-hard cheese that melts easily.

8. Continue layering your ingredients in the same order until everything has been used up. Make sure the uppermost layer is shredded cheese.

9. Set the crockpot on low and cook for four to five hours. The lasagna is finished when the top layer is nice and brown, and you can easily stick a fork through all the layers. If there is any resistance, keep cooking.

10. Serve hot, with a generous helping of garden salad or steamed vegetables. Use a large metal spoon to scoop out the lasagna so that all the layers stay put during the transfer from slow cooker to plate. Garnish with a few fresh basil leaves and a few drops of balsamic vinegar for an extra kick.

  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 28 ounces diced tomatoes
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 12 ounces uncooked, ready-to-bake lasagna noodles
  • 12 ounces of full-fat cottage cheese
  • 1/2 cup grated cheddar cheese
  • 16 ounces shredded mozzarella cheese