DG Culinary Adventures: Crock Pot Lasagna

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Serves 6-8

As with a baked lasagna, layer noodles, cheese and toppings in the slow cooker and let it cook slowly. Crock Pot meals are great for when you are busy and its hot out but you still want to eat a nutritious meal at the end of a long day.


  • 1 pound ground beef (Optional- can substitute for Veggies- or another meat)
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 can (29 ounces) tomato sauce
  • 1 cup water
  • 1 can (6 ounces) tomato paste
  • 1 teaspoon salt
  • 1 teaspoon dried oregano or Italian seasoning
  • 1 package (8 ounces) no-cook lasagna noodles
  • 4 cups (16 ounces) shredded part-skim mozzarella cheese
  • 1-1/2 cups (12 ounces) 4% cottage cheese
  • 1/2 cup grated Parmesan cheese


Get your parents’ permission or assistance.

  1. In a skillet, cook meat (or your choice of filling) with onion over medium heat until cooked . (No pink if meat)
  2. Add garlic and cook 1 minute longer then stir in tomato sauce, water, tomato paste, salt and Italian seasoning.
  3. Spread a ¼ of the mixture above in an ungreased 5qt. Crock Pot. Arrange the third of the noodles over the sauce ( it’s Ok it they need to be broken to fit)
  4. Combine cheeses in a separate bowl and then spoon a third of the mixture over the noodles. Repeat layers. ( should have enough to do this twice. Top with remaining sauce.
  5. Cover and cook on low for 4-5 hours or until noodles are tender

Clean up and you are ready to Enjoy!