Description
This Crockpot Lasagna recipe offers a comforting and easy way to enjoy a classic Italian favorite with minimal effort. Layers of savory Italian sausage, rich tomato sauce, creamy cottage cheese, and gooey mozzarella melt together slowly in the slow cooker, creating a delicious, hearty meal perfect for family dinners or gatherings. The recipe requires minimal prep time and cooks to tender perfection over four hours on low heat.
Ingredients
Scale
Meat and Sauces
- 1¼ pounds Italian sausage, removed from casings
- 1 (26-oz) jar spaghetti sauce
- 2 (8-oz) cans tomato sauce
Dairy and Cheese
- 4 cups cottage cheese
- 1 large egg
- 1½ Tbsp dried parsley
- 16 oz mozzarella cheese slices
- ¾ cup grated parmesan cheese
Pasta
- 12 lasagna noodles (uncooked)
Instructions
- Cook the Italian Sausage: In a large skillet over medium heat, cook Italian sausage, breaking it up with a spoon until browned and no longer pink. Drain off any excess fat, then stir in the jar of spaghetti sauce and both cans of tomato sauce until well combined. Set this sauce mixture aside.
- Prepare the Cottage Cheese Mixture: In a medium bowl, combine the cottage cheese, large egg, and dried parsley. Mix thoroughly to create a smooth, herbed cheese layer. Set aside.
- Prepare the Slow Cooker: Lightly spray the inside of a 6-quart slow cooker with cooking spray to prevent sticking. Spread about 1 cup of the prepared meat and tomato sauce evenly on the bottom of the slow cooker.
- Assemble the First Layer: Arrange 4 uncooked lasagna noodles over the sauce, breaking them as needed to fit the shape of the cooker. Spread one-third of the cottage cheese mixture evenly over the noodles. Layer one-quarter of the mozzarella cheese slices on top, followed by one-third of the remaining sauce mixture. Sprinkle one-third of the grated parmesan cheese evenly over the sauce.
- Repeat Layering: Repeat the layering process two more times in the same order: noodles, cottage cheese mixture, mozzarella, sauce, and parmesan cheese. This builds multiple rich and flavorful layers.
- Top with Cheese and Cook: Finish the lasagna by topping the final layer with the remaining mozzarella cheese slices. Cover the slow cooker with its lid and cook the lasagna on LOW heat for 4 hours, allowing the noodles to soften and the flavors to meld beautifully.
Notes
- Do not pre-cook the lasagna noodles; they will soften during the slow cooking process.
- Using cottage cheese instead of ricotta gives a lighter texture but feel free to substitute if preferred.
- For added flavor, consider sprinkling fresh basil or oregano on top before serving.
- Ensure the slow cooker is large enough to fit the lasagna layers snugly for even cooking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
