Crock Pot Lasagna {with Uncooked Noodles}

I recently asked my Facebook friends which they liked better–blog posts that begin with a detailed story and the recipe at the end, or blog posts with a brief intro then right to the recipe. The answer was unanimous–get to the recipe, spare me the details.

Copy that. (Also, I agree.)

What you’ll love about this Crock Pot Lasagna recipe is that you don’t have to pre-cook the lasagna noodles. If you can brown ground beef, then you’re in business! Here’s what you need:


1-1/2 lb ground beef, browned and drained

1 cup onion, chopped (I use frozen chopped onions)

1 large jar (45 oz.) pasta sauce, any flavor

1 box (12 oz.) lasagna noodles

1 tsp. salt

2 1/2 tsp. minced garlic

1 tsp dried oregano

1/2 tsp. onion powder

12 oz. cottage cheese or Ricotta cheese (similar texture. We use cottage cheese because we like the flavor better)

2 c. mozzarella cheese, shredded

1/2 c. Parmesan cheese, grated


  1. Brown ground beef on medium heat in a skillet. Drain and return to skillet.
  2. Stir in pasta sauce, onions, garlic oregano, salt and onion powder. Over medium-low heat, stir for 5 minutes, until all ingredients are blended and warm.
  3. Pour a layer of the meat sauce on the bottom of the Crock Pot.
  4. Add a layer of overlapping lasagna noodles (break to fit).
  5. Add a layer of cottage cheese, mozzarella cheese and parmesan cheese.
  6. Repeat steps 3-5 until all ingredients are used.
  7. Cover and cook on low for 5 hours, until lasagna is tender.

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