No one wants to bake lasagna in the oven in the middle of the Summer. So I decided to try making it in the slow cooker. It worked wonderfully. The other bonus about making it in the slow cooker is you don’t have to precook the noodles. You just use regular old dry lasagna noodles. You don’t even need to special no cook ones. I loved it and so did my family.
- 1 lb. ground beef
- 1 clove minced garlic
- 3 Tbsp parsley
- 1Tbsp basil or 2 Tbsp pesto
- 1 tsp salt
- 1 (26 oz) jar marinara sauce
- 1 (8 oz) can tomato sauce
- 9 uncooked lasagna noodles
- 4 cups mozzarella cheese
- 2 cups cottage cheese
- Spray the inside of the slow cooker with cooking spray.
- In a skillet, brown beef until fully cooked. Drain off any grease.
- Add the garlic, parsley, basil, salt, marinara sauce, and tomato sauce to the beef. Let mixture simmer for 10 minutes.
- Place ¼ of the meat mixture in the bottom of the slow cooker. Spread to cover the pan.
- Place ⅓ of the uncooked noodles on top of the sauce in the slow cooker. You can break them to get them to fit/
- In a bowl combine 2 cups of the mozzarella with the cottage cheese. Spoon ⅓ of the cheese mixture over the noodles in the slow cooker.
- Repeat layers 2 more times and finish by topping with the remaining sauce.
- Cover and cook on low for 4 hours.
- Top with remaining 2 cup of mozzarella cheese. Cover with the lid and let cook for 10 more minutes of until cheese is melted. Serves 6.
Recipe adapted from Britts Apron.