Crock pot lasagne

11 Mar

This isn’t so much a recipe as a life changing concept. OK, your life may not totally change. No one’s going to come do your laundry for you, and you’re still going to have go to the grocery store from time to time. But making lasagna in the crock pot is so very much easier than making it the normal way (even if you normally use the no-boil noodles, which I don’t like very well) that you will make it more often and like it better. I promise!

Basically you can use any lasagna recipe. The only things to remember are to have a layer of sauce on the very bottom so the noodles don’t get stuck, and to cook it on low at least 2 1/2 hours. That’s it. One day I even made the entire thing, including from-scratch sauce, in ten minutes! And the flavor and texture are really good, clean up is easy… I just can’t say enough about it!

So here’s the one I made yesterday once I had it assembled (the basic recipe is below, but honestly, use the same one you’ve always loved and see how great it is in the slow cooker! And no, I’m not a paid crock pot spokesperson!).

Here it is fully cooked. See all that bubbly yummy deliciousness??

For this recipe I used ground bison and mushrooms and fresh mozzarella, because I had ground bison and mushrooms and fresh mozzarella. The last few times I’ve just made a basic tomato sauce. Nothing really changes except you sauté in the meat and mushrooms when you sauté the onions and garlic. Don’t have time to sauté veggies and such and still get it in on time? Just make the sauce in a bowl using garlic powder and no onions. It will still taste great, trust me! (Or use jarred sauce – I won’t tell!)


1 box lasagna noodles – they DON’T have to be no boil! I use regular Barilla noodles

2 16 oz containers low fat cottage cheese

2 eggs

1/2 cup grated parmesan

1 tbsp olive oil

8 oz sliced mushrooms

1 lb ground bison/beef

1 medium yellow onion, diced

4-6 garlic cloves (to taste) minced or smashed

28 oz can crushed tomatoes

1 tbsp dried organo

1 tsp dried basil

kosher salt and pepper

1 pkg shredded mozzarella

1/2 lb fresh mozzarella (if desired)


In a large bowl, mix the cottage cheese, eggs, grated parmesan, and stir until well combined. Set aside.

In a large skillet, sauté the mushrooms, bison/beef, onion and garlic until vegetables are soft. Turn off  heat.Drain. Add tomatoes and spices and stir until combined. Adjust seasoning. Set aside.

Spray a large crockpot with cooking spray. Put a couple of spoonfuls of sauce in the bottom of the crockpot. Use tomato-y parts only, try to avoid chunky stuff for this. It’s just a very thin wet layer to lay your noodles on.

Lay the noodles in, breaking them and fitting them into a single layer. Top with 1/2 of the cottage cheese mixture. Top with 1/3 of the tomato sauce mixture. Top with shredded mozzarella.

Repeat another layer.

Top with a final layer of noodles and the remaining 1/3 of the sauce. Add shredded mozzarella, and dot the fresh mozzarella around if using.

Cook on low 2 1/2 to 3 hours – not longer, it’ll get mushy! Delicious, and great the next day!



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