Since the Crock Pot Veggie Lasagna was such a hit, I wanted to get the recipe for the classic lasagna in a crock pot up for everyone. I don’t even make “regular” lasagna anymore…this is just too easy and too good. We prefer a really moist lasagna, so this is perfect for our family. However, if you let it cool for awhile before serving, it will firm up. The next day it will be easy to cut into squares…if that kind of thing is important to you . I confess that the picture of this lasagna was taken the next day. We just moved at the beginning of July and this was the first meal I made in our new house. I actually made it the day our stuff was delivered. That’s how easy this dish is! I had already browned the ground beef and it was in the freezer, so it was even easier than normal. Don’t be too impressed, I didn’t cook again for a week. Even now we are eating pretty easy stuff. We are all unpacked and settled, but there are lots of little things to do and everyone is a little off kilter – myself included!
I hope you give this lasagna a try. As always, crock pot meals are so great for the summer since you don’t have to heat up your oven and therefore your house. I’m also not a big fan of cooking lasagna noodles, so that’s another reason I really like this recipe. (maybe I’m just lazy?)
1 pound of ground beef, browned and drained
1 – 1 1/2 jars of pasta sauce
24 oz cottage cheese or ricotta cheese (I always use cottage cheese)
8-10 lasagna noodles, uncooked
2 – 3 cups Mozzarella cheese, grated
1 cup Parmesan cheese
Spray crock pot with cooking spray. Combine beef and pasta sauce. Layer a third of the beef mixture on the bottom of the slow cooker. Break noodles to fit in single layer on top of beef. Layer on cottage cheese, then mozzarella, then Parmesan cheese. Repeat layers twice. Cover and cook 4-5 hours on low or 3-4 hours on high. I have never left this on all day, I’m afraid it would get over-done.