We tried this crockpot lasaagna recipe while we were on vacation in December. It is just like a regular lasagna, but you build it in the slow cooker instead of in a 9×13 pan. It was a great big, hit, with kids coming back for more, more, more! (My kids seem to think if there’s leftovers, they MUST return to fill their plates again). For the cheese, I never really measured it. I buy my shredded cheese in 5 pound bags from Sam’s, so I always have plenty. I just lightly covered each layer.
Crockpot Lasagna, the Sidetracked Sarah WayTweet this recipe!Click To Tweet
Crockpot Lasagna – a Slow Cooker Freezer Meal
- 2 pounds sausage or ground beef (browned)
- 2 cans (26.5 oz each) Spaghetti sauce
- 1 Box Lasagna Noodles (cooked)
- Shredded Cheddar Cheese (use as much or as little as you like)
- 2 cups cottage cheese
- ½ cup Parmesan cheese
- 1 Egg
Brown sausage. Mix with spaghetti sauce. Put mixture in freezer safe bag and label.
Night Before: Remove Meat Mixture from freezer so it will be thawed by morning (or you can microwave it a bit if you need to)
On cooking day: Cook lasagna noodles. While noodles are cooking, mix 2 cups cottage cheese, one egg and ½ cup of Parmesan cheese.
In the bottom of slow cooker, put a small amount of sauce on the bottom. Then layer noodles, sauce mixture, cottage cheese mixture and cheese. Repeat 2-3 times (until your run out). Cook on low 4-6 hours.
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