This crockpot lasagna is for busy days when you're craving a tender pasta layered with meat sauce and melted cheese. The creamy three-cheese filling means there's no separate béchamel sauce to make. You don't even have to brown the ground beef first.
After cooking, let the lasagna rest for 15 minutes so it's easier to serve. Don't expect a crispy cheese topping. Instead, you'll get a soft layer of melted mozzarella and Parmesan that your spoon slides right through.
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Why make this?
I love lasagna, especially that crispy cheese on top! But one day, with a packed schedule and no time to cook that evening, I wanted to see if the slow cooker could help. I needed dinner ready when I got home because I had plans for the rest of the evening, too.
My biggest concern was the topping. Would I miss that crispy crust? Honestly, I did a little. But the sauce between the noodles was so good, and the three-cheese filling had so much flavor that I enjoyed it even without the crispy top. For a busy day like that, this recipe is a keeper!
What You'll Need
For the Meat Sauce
For the Lasagna Noodles and Cheese
- Ground beef: The beef goes into the sauce raw. Break up any large clumps so you can spread it evenly between the pasta layers.
- Onion, carrot, and celery: Chop the vegetables very finely, especially the carrot. Since you're not cooking them first, larger pieces can stay firm.
- Diced tomatoes and tomato paste: Use the diced tomatoes with their juices. The dry lasagna noodles need that liquid to soften. Tomato paste gives the sauce a richer tomato flavor.
- Red wine: Choose a dry red wine, such as Merlot or Tempranillo, to add depth and flavor to the sauce.
- Beef bouillon cube: The cheese, Worcestershire sauce and bouillon cube all add salt, so go easy on any extra salt.
- Cottage cheese: Mix this with the shredded and grated cheeses to make the filling between the layers.
- Mozzarella and Parmesan: Use shredded low-moisture mozzarella, the kind you'd use for pizza or baked dishes. Fresh mozzarella packed in water makes the filling wetter. Parmesan gives the cheese layer a stronger, salty flavor.
- Lasagna noodles: Choose dried noodles labeled "oven-ready" or "no-boil." Don't simply swap in fresh pasta. It absorbs liquid differently and can quickly become too soft.
How to Make It
- Step 1: Combine all the ingredients for the Bolognese sauce except the ground beef. Stir in the raw beef, using a fork to break up any large clumps.
- Step 2: Mix the cottage cheese with the mozzarella and Parmesan. Spread a thin layer of meat sauce over the bottom of the slow cooker
- Step 3: Layer the dry lasagna noodles, meat sauce, and cheese mixture. Break the noodles to fit and press them into the sauce. Finish with meat sauce, then sprinkle the remaining mozzarella and Parmesan over the top.
- Step 4: Place a clean kitchen towel taut under the lid, keeping it from sagging into the food. Cook on LOW for 5-6 hours or HIGH for 3-4 hours, until the noodles are tender. Remove any bay leaves you can reach, turn off the slow cooker, and let the lasagna rest uncovered for 15 minutes.
Frequently Asked Questions
Do I need to brown the ground beef first? No. The raw ground beef goes straight into the sauce. Break up any large clumps. At the end of cooking, check the meat mixture in several places, especially in the center, to make sure it reaches at least 162°F (72°C).
Do I need to boil the lasagna noodles first? No. Use dried noodles labeled "oven-ready" or "no-boil." Cover them completely with sauce or the edges may stay hard.
Can I use fresh lasagna noodles? No, use dried noodles for this recipe. Fresh noodles will get too soft.
How long does lasagna take in the slow cooker? It takes 5-6 hours on LOW or 3-4 hours on HIGH in a 3.5-liter slow cooker (about 3.7 quarts). A different size may affect the cooking time, so insert a knife into the lasagna to check that the noodles are tender.
Does the cheese get crispy on top? No. The cheese melts, but it won't turn golden brown in the slow cooker.
Can I freeze crockpot lasagna? Yes. Freeze it in airtight, freezer-safe containers for up to 3 months. Thaw in the refrigerator. The pasta may be a little softer afterward.
What to Serve with Crockpot Lasagna
A green salad with a sharp vinaigrette gives you some crunch next to the soft pasta, and my Parmesan garlic bread goes in the oven for the last 10 minutes. Craving that golden cheese after all? Make my homemade lasagna with meat sauce in the oven. Need dinner sooner, try the one-pot lasagna with bacon and mascarpone. More set-and-forget dinners are in my slow cooker recipe collection.
Did you make this recipe?
So, how did it turn out? Tell me all about it (and a star rating would make my day.)
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Ingredients
For the Bolognese Sauce
- 1 onion, finely chopped
- 1 carrot, very finely chopped
- 1 stalk celery, very finely chopped
- 2 cloves garlic, minced
- 28 oz diced tomatoes, canned
- ¼ cup tomato paste
- ⅓ cup red wine
- 1 cube beef stock, crumbled
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon ground black pepper
- 18 oz ground beef
For the Cheese Layer
- 1⅓ cups Cottage cheese
- 1¾ cups shredded Mozzarella
- ⅔ cup Parmesan cheese, finely grated
For Assembly and Topping
- 9 oz Lasagna noodles, dry
- ½ cup shredded Mozzarella
- ¼ cup Parmesan cheese, finely grated
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- In a large bowl, combine the onion, carrot, celery, garlic, diced tomatoes, tomato paste, red wine, crumbled bouillon cube, Worcestershire sauce, oregano, thyme, and pepper. Stir well.1 onion, 1 carrot, 1 stalk celery, 2 cloves garlic, 28 oz diced tomatoes, ¼ cup tomato paste, ⅓ cup red wine, 1 cube beef stock, 2 teaspoons Worcestershire sauce, 1 teaspoon dried oregano, ½ teaspoon dried thyme, ½ teaspoon ground black pepper
- Crumble the raw ground beef into the bowl. Mix it thoroughly into the tomato sauce, using a fork to break up any large clumps. Breaking up the beef now helps it cook evenly throughout the sauce.18 oz ground beef
- In a separate bowl, combine the cottage cheese with of mozzarella and Parmesan.1⅓ cups Cottage cheese, 1¾ cups shredded Mozzarella, ⅔ cup Parmesan cheese
- Spoon a thin layer of meat sauce into the slow cooker, covering the bottom completely.
- Add a layer of uncooked lasagna noodles. Break them as needed to fit. Think of it as a little kitchen puzzle.9 oz Lasagna noodles
- Spoon a layer of meat sauce over the noodles, then spread some of the cheese mixture on top.
- Repeat the layers of noodles, meat sauce, and cheese mixture. Gently press the noodles into the sauce as you go. Make sure they are well covered with sauce. They need that moisture to soften.
- Finish with a layer of meat sauce. Sprinkle the remaining mozzarella and Parmesan over the top.½ cup shredded Mozzarella, ¼ cup Parmesan cheese
- Place a clean kitchen towel taut under the slow cooker lid, keeping it from sagging into the food. The towel catches condensation so less water drips onto the lasagna.
- Cook on LOW for 5-6 hours or HIGH for 3-4 hours. Toward the end of the cooking time, insert a knife into the lasagna to check that the noodles are tender. Cooking times can vary by slow cooker.
- Let the lasagna rest uncovered for 15 minutes. Don't skip this step: the sauce will thicken slightly, making the lasagna easier to serve.
- Garnish with fresh basil or chopped flat-leaf parsley just before serving.
Notes
- Refrigerator: Cover and refrigerate within 2 hours. Store for up to 2 days at 40°F (4°C).
- Freezer: Store in airtight, freezer-safe containers for up to 3 months. Thaw in the refrigerator. The pasta may be a little softer after freezing.
- Reheat: Heat a portion in a microwave-safe dish, covered with a microwave lid with the steam vent open. Check the center, too: the lasagna should be steaming hot all the way through. Reheat only what you plan to eat, and reheat each portion only once.
Nutrition
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