Slow Cooker Lasagna

LeGourmetTV's picture

Sep. 01, 2017

Lasagna couldnt get easier than putting it in the slow cooker. Perfect when you come home from work to enjoy a hot meal with your family. Try adding other greens or cooked vegetables for a twist of flavours.


Beef 8 Ounce (ground veal)
Onion 1 , finely chopped
Garlic 3 Clove (15 gm) , mince
Dried oregano 2 Teaspoon
Hot pepper flakes 1/4 Teaspoon
Tomato passata 700 Milliliter (strained tomatoes)
Water 1 Cup (16 tbs) (chicken broth)
Lasagna noodles 10
Cottage cheese 500 Gram
Baby spinach 1 Kilogram , chop
Fresh basil/Parsley 1/4 Cup (4 tbs) , chop
Grated parmesan cheese 2 Tablespoon
Shredded part skim mozzarella 1/2 Cup (8 tbs)



1.Lightly spray inside of slow cooker with cooking spray.

2.In a large nonstick skillet, brown veal breaking up with spoon over medium heat.

3.Add onion, garlic, oregano and hot pepper flakes for 5 minutes or until softened.

4.Add passata and water and remove from heat.

5.In a bowl, stir together cottage cheese, spinach, basil and Parmesan cheese.

6.Spread some of the meat sauce over bottom of slow cooker.

7.Lay lasagna noodles in a single layer, breaking as necessary to fit.

8.Top with 1/4 of the sauce and one third of the cheese mixture.

9.Repeat layers twice ending with meat sauce on top.

10.Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.

11.About 15 minutes before serving lasagna, sprinkle mozzarella over top, cover and let cook on Low until melted.


12.Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 240 Minutes
Ready In: 240 Minutes
Servings: 10