Crock Pot Lasagna

So I haven’t had a kitchen for about a month.  It’s starting to drive me crazy.  Fortunately, everything should be done within the next week.  In my desperate attempt to not eat out for every meal I have looked online for some great crock pot recipes. I was shocked that there was a lasagna that could be made and it turned out great!

The meat has to be cooked, (we have a camp stove so that helped me) but the lasagna noodles should remain uncooked. As long as there is sauce covering them, they will soften and come out perfect. Since every crock pot cooks different, I recommend you try to keep an eye on it the first time you make it so you know how long you should cook it for future times. Trust me, you will want to make this again and again!

Crock Pot Lasagna

1 pound ground beef, browned
1 large onion, chopped
1 small (6 oz) can tomato paste
1 jar (24-28 oz) of pasta sauce
1 12 oz package lasagna noodles
12 oz ricotta cheese
1/2 cup Parmesan cheese
16 oz shredded mozzarella cheese
12-16 oz water

(you can also season with oregano, garlic, Italian seasoning, etc)


* Brown ground beef in a deep skillet over medium heat. Drain

* Add onion, tomato paste, pasta sauce, and desired seasonings. Cook until heated through

* Slowly stir in the water. Sauce should still have some consistency

* In a separate bowl, mix ricotta, Parmesan, and mozzarella cheeses

* Spray a light coating of cooking spray into crock pot

* Spoon meat and sauce mixture on the bottom of the crock pot

* Add a double layer of uncooked noodles. Break pasta to fit (see photo below)

* Top noodles with cheese mixture

* Repeat layering of sauce, single layer of noodles, and cheese mixture until all ingredients are used (make sure you completely cover the noodles with the sauce mixture, otherwise exposed noodles may over cook)

lasagna steps

* Cover and cook LOW 4-6 hours


Lasagna Roll-Ups

I found a recipe online for chicken lasagna roll-ups and it looked really great. Since chicken isn’t always an affordable option I tried it with ground beef. It came out so well it’s going into our rotation. I made it tonight for the second time and it was better than before.

Lasagna Roll-Ups

1/4 cup milk
1 cup ricotta cheese
1/4 cup feta cheese, crumbled
1/4 cup grated Parmesan cheese
1 lb ground beef, cooked and drained
12 lasagna noodles, cooked and drained
1 jar (24oz) spaghetti sauce (I used Paul Newman’s Marinara)


* In medium bowl, combine cheeses and milk. Add cooked beef to combination.

* Spread 1/2 cup mixture on each lasagna noodle; roll jelly-roll fashion

* In a 13 by 9-inch baking dish, coat the bottom with spaghetti sauce

* Arrange lasagna rolls, seam-side down in sauce in baking dish

* Top with remaining spaghetti sauce and bake at 375 degrees for 30 minutes or until hot

* Serve with parmesan cheese