Crockpot Lasagna
Servings: 8
Calories: 627kcal
Equipment
- slow cooker
Ingredients
- 1 lb lean ground beef
- 1 lb ground Italian sausage
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 28 oz can tomato sauce
- 3 oz tomato paste
- 14 oz can crushed tomatoes
- 2 tsps dried oregano
- 1 Tbsp Italian seasoning
- 1 Tbsp red or white wine vinegar
- 2 Tbsps sugar (optional)
- 8 oz uncooked lasagna noodles
- 2 cups 1% cottage cheese
- 8 oz pkg shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
Instructions
- In a large pot over medium heat, brown ground beef and Italian sausage. When meat is mostly done, add onion, green pepper and garlic; cook until slightly softened.
- Add in tomato sauce, tomato paste, crushed tomatoes, oregano, Italian seasoning, vinegar, sugar (optional) and 1 cup water. Allow sauce to simmer while you prepare the cheese filling.
- Stir together cottage cheese, 1 ½ cups mozzarella cheese and Parmesan cheese in a bowl.
- Spray slow cooker lightly with cooking spray. Add 1 ½ cups sauce to bottom of slow cooker, then layer 3-4 lasagna noodles on top, ⅓ of the cheese mixture and 1 cup sauce. Repeat layers twice more.
- Top with remaining sauce, and sprinkle ½ cup mozzarella cheese on top.
- Cover and cook on low 3-4 hours.
Notes
We recommend using a good quality tomato sauce here, such as Muir Glen. This sauce can be used as the base of other pasta recipes as well.
Nutrition
Calories: 627kcal