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Slow Cooker Lasagna

Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 minutes
Servings 10

Ingredients

  • 1 Package Lasagna Noodles Uncooked
  • 1 8 oz. can of spaghetti sauce
  • 1 lb. Ground Beef or venison
  • 1 8 oz. Container Cottage Cheese Small Curd
  • 1 8 oz. Package Shredded Italian Cheese
  • 1 Large Egg
  • 1 tsp. Pepper
  • 1 tbsp. Salt
  • 1 tsp. Garlic Salt

Instructions

  1. Brown ground beef. Note: I use venison-you can use any 'ground' meat you like
  2. Drain beef, add back to low heat
  3. Stir in spaghetti sauce, salt, pepper and garlic salt to ground beef
  4. Allow sauce mixture to simmer for 5-10 minutes, slowly stirring
  5. Add 1/2 of sauce mixture to greased slow cooker
  6. Add layer of lasagna noodles on top of sauce mixture, making sure to cover edges Note: you may have to break some noodles in half to make them fit
  7. Whisk 1 egg into cottage cheese
  8. Add 1/2 of cottage cheese/egg mixture as next layer
  9. https://www.lovinglivinglancaster.com/wp-content/uploads/2016/10/IMG_1793.jpg
  10. Add layer of lasgna noodles on top of cottage cheese mixture, making sure to cover edges
  11. Add remaining sauce mixture as next layer
  12. Add layer of lasagna noodles on top of sauce mixture, making sure to cover edges
  13. Add remaining cottage cheese/egg mixture-this will be your top layer
  14. Cover and cook on 'low' for 3 hours
  15. After 3 hours, noodles should be soft (make sure to check the edges)
  16. Uncover and cook on high for 30-45 minutes-or until you see that the lasagna has firmed up a bit (no water sitting on top)
  17. Add shredded cheese to top of lasagna
  18. Cover and change setting to 'keep warm'-allow cheese to melt
  19. Cool and serve