Slow Cooker Lasagna
User Reviews
4.6
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Prep Time
20 mins
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Cook Time
5 hrs
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Total Time
5 hrs 20 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
Italian
Slow Cooker Lasagna
Description
Slow Cooker Lasagna arranges multiple layers of no-boil noodles, a tomato-based sauce seasoned with oregano, basil, thyme, garlic powder, and balsamic vinegar, alongside a cheese mixture of cottage cheese, Parmesan, and parsley. The noodles are layered twice over three rounds with sauce and mozzarella cheese, then the dish is slow cooked on low for 4 to 5 hours. The slow cooker evenly softens the noodles and allows the flavors to meld, producing a classic lasagna texture with tender, hearty layers. The sauce balance of tomato paste and crushed tomatoes with brown sugar adds slight sweetness and acidity for depth.
The recipe relies on no-boil noodles to achieve the right texture without pre-cooking. Layering noodles directly on each other is key to creating a substantial bite while avoiding a mushy outcome. This variation is designed without meat but allows for additions like browned ground meats if desired. The recipe recommends draining excess liquid from cottage cheese to avoid excess moisture.
Upon finishing, allowing the lasagna to sit 20 minutes before serving helps it set, improving sliceability. Adjust water added around noodles based on noodle brand to ensure proper cooking. The recipe scales easily for different slow cooker sizes. This slow cooker method offers a useful alternative to traditional oven-baked lasagna with less active time.
Slow cooker size affects layering and water needed; adjust recipe accordingly for larger or smaller cookers.Different no-boil noodle brands require varying amounts of water around edges to properly soften during cooking.Layering noodles directly atop each other helps maintain structure without mushiness after slow cooking.Draining excess liquid from cottage cheese helps avoid watery layers in the finished lasagna.This recipe is meatless but browned meat can be added into the sauce for a hearty variation.Allow lasagna to rest 20 minutes after cooking for better slicing and flavor melding.Ricotta cheese tends to dry out in slow cooker lasagna compared to cottage cheese in this recipe.
Ingredients
- 1 (28-ounce) (28-ounce) can crushed tomatoes
- 1 (6-ounce) (6-ounce) can tomato paste
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1-2 teaspoons brown sugar
- ½ teaspoon oregano dried
- ½ teaspoon basil dried
- ¼ teaspoon thyme dried
- ½ teaspoon garlic powder
- 1 teaspoon balsamic vinegar
- 2 cups cottage cheese drain off excess liquid if there's a lot
- ½ cup Parmesan Cheese freshly grated
- 1 teaspoon parsley or a couple tablespoons fresh, dried
- Pinch salt
- Pinch black pepper
- 9-12 lasagna noodles no-boil
- 10 ounces mozzarella cheese 2-3 cups, shredded
Instructions
- Lightly coat the inside of a round 4- or 5-quart slow cooker with nonstick cooking spray.
- In a medium bowl, whisk together the crushed tomatoes, tomato paste, salt, pepper, sugar, oregano, basil, thyme, garlic powder, and balsamic vinegar.
- In another bowl, stir together the cottage cheese, Parmesan cheese, parsley and pinches of salt and pepper.
- In the slow cooker, spread about 1/2 cup of sauce across the bottom. Add a double layer of noodles, breaking to fit. Spread 1/3 of the cottage cheese mixture (it's ok if the layer is spotty and not overly thick), followed by 1/3 of the remaining sauce and 1/3 of the mozzarella cheese.
- Repeat the layers (noodles, cottage cheese mixture, sauce and mozzarella) twice more.
- Drizzle 1/3 cup (more or less) of water around the edges (see note above).
- Cover and cook on low for 4-5 hours. Turn off, remove the insert (if it's removable) to a heatproof spot or trivet and let sit for 20 minutes before serving (you can dig in before that but it might be just a tad soupy and lava hot).
Notes
- Adjust the recipe proportionally if your slow cooker is larger or smaller than 4.5 quarts.
- Choose no-boil noodles carefully and add water around the edges as needed for proper texture depending on brand.
- Overlapping noodles in layers is necessary to keep lasagna hearty rather than mushy after slow cooking.
- Drain cottage cheese well to reduce excess moisture contributing to the layers.
- Add browned ground meat to the sauce for a meat version; cook meat beforehand and mix into sauce.
- Let the cooked lasagna sit for 20 minutes before serving to help it firm up.
- Avoid ricotta here as it tends to dry out with slow cooker timings; cottage cheese yields better moisture retention.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 410kcal | 21% |
| Carbohydrates | 40g | 13% |
| Protein | 28g | 56% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 67mg | 22% |
| Sodium | 1278mg | 53% |
| Fiber | 5g | 20% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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