Crockpot Lasagna

  • Difficulty: easy
  • Print



  • 1lb of organic ground beef
  • 1 T of minced garlic (optional)
  • 1 C of sliced Bella mushrooms
  • 2 1/2 C of your favorite tomato sauce
  • Fresh Parsley & Basil
  • No boil lasagna noodles
  • 3 C of cottage cheese (or ricotta)
  • 16 oz bag of shredded mozzarella
  • Fresh shaved parmesan & asiago cheese


Over medium heat, brown the ground beef for about 5 min. Then add the mushrooms and garlic, for for an additional 3 minutes, and add tomato sauce. In your croc pot add a layer of your uncooked lasagna noodles . I break the larger noodles up if need be for a full layer of lasagna noodle. Add a layer of the meat mixture, a layer of cottage cheese, and then a layer of shredded mozzarella. Next I add a sprinkle of fresh parsley and basil. Then I start over again with a layer of lasagna noodle. You continue your layering until you reach the top of the crock pot. On the top layer we add more mozzarella and fresh parsley & basil. Pop the lid on and cook for about an 1 1/2. Then turn off the crockpot & let the lasagna cool and set for another 1 1/2. Plate that baby up & garnish with fresh parsley, basil & parm/Asiago cheese.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.