“Slow Cooker Meat Lasagna”

Grab your slow cooker to make this Italian classic. My Slow Cooker Meat Lasagna may be just what the chef orders tonight especially since temperatures around here are below zero. Wouldn’t you and your family rather spend a Saturday night watching movies and eating a fantastic meal? My recipe has all the classic flavors and ingredients of traditional pan lasagna yet prepared in a slow cooker. Enjoy lots of cheese layered with beef, tomato sauce, and noodles on a cold winter evening.

Slow Cooker Meat Lasagna

So what’s to love about this recipe you ask? let’s start with the fact it’s mostly hands off cooking. Outside of cooking the meat sauce, the rest is a cinch to put together. First, coat the inside of a 6-quart slow cooker with non-stick cooking spray otherwise you’ll have stuck edges. The edges do become crunchy but delicious. Next, lay in 3 noodles, 1/3 each of tomato sauce, cottage cheese, beef mixture, and mozzarella. Repeat this process two more times ending with mozzarella then topping with Parmesan cheese.

Slow Cooker Meat Lasagna

Now, cover and turn slow cooker to low and cook for 4 1/2 to 5 hours. I suggest checking for doneness of noodles at 4 1/2 hours so you don’t over cook lasagna. The cheese should be good and bubbly. Oh soooooo good!

Slow Cooker Meat Lasagna

What goes marvelously with lasagna? That would be the best garlic bread around if I say so myself. Make you make plenty because one piece will not do of my Parmesan Onion Butter. I suggest freezing any leftover butter for meals later. This butter will be a go-to whenever you need garlic bread.

So, stay in tonight and cozy up with family, friends, movies, and lasagna. Sounds like an ideal night to me. Enjoy!

Slow Cooker Meat Lasagna

Slow Cooker Meat Lasagna

1-pound lean ground beef

1 small yellow onion, finely chopped

2 garlic cloves, finely minced

1 cup sliced mushrooms

1 – 14.5 oz. diced tomatoes with juice

9 – oven-ready Lasagna noodles (Barilla brand)

1 – 28 oz. can tomato sauce

1 – 16 oz. container small curd cottage cheese

3 cups shredded mozzarella cheese

1/3 cup grated Parmesan cheese

In a large non-stick skillet over medium-high heat, cook ground beef, onion, garlic, mushrooms, and tomatoes until beef is no longer pink, about 10 minutes. Remove sauce from heat.

Coat a 4-quart slow cooker with non-stick cooking spray. Add a bit of sauce to coat bottom and lay 3 noodles side-by-side on bottom.

Top with 1/3 each tomato sauce, cottage cheese, beef mixture, and mozzarella. Repeat layers 2 more times ending with mozzarella. Sprinkle Parmesan cheese on top.

Cover slow cooker and cook on low for 4 1/2 to 5 hours or until lasagna noodles are cooked through and cheese is bubbly.

Makes 8 servings. 32 gr. carb.