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! (For the single serving, click here.) Here’s what you need:


1-1/2 lb ground beef, browned and drained
1 cup onion, chopped (I use frozen chopped onions)
2 jars (48 oz. total) pasta sauce, any flavor
1 box (12 oz.) lasagna noodles, give or take a few
1 tsp. salt
2 1/2 tsp. minced garlic
1 tsp dried oregano
1/2 tsp. onion powder
2 1/2 c. Cottage Cheese or Ricotta cheese (similar texture. We use cottage cheese because we like the flavor better, but Ricotta is a good choice too)
2 c. mozzarella cheese, shredded
1 c. Parmesan cheese, shredded or grated


1. Brown ground beef on medium heat in a skillet. Drain and pour into a mixing bowl. Stir in pasta sauce, onions, garlic, Oregano, salt and onion powder.
2. Pour a layer of the meat sauce on the bottom of the Crock Pot.
3. Add a layer of overlapping lasagna noodles (break to fit).
4. Add a layer of cottage cheese/Ricotta, mozzarella cheese and parmesan cheese.
Repeat steps 3-5 until all ingredients are used.
Cover and cook on low for 5 hours, until lasagna is tender.

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