Recipe Save: Baked or Crockpot Lasagna

Jen's Lasagna

Origin:  Modified recipe found online
Total Preparation Time: 30 minutes
Actual Cooking Time: 30 minutes baked or 4 hours crockpot
Number of Servings: 6-8


  • 2 pounds Ground Beef
  • 2 cloves Garlic, Minced
  • 2 cans diced tomatoes (I prefer petite diced)
  • 2 cans (6 Ounce) Tomato Paste
  • 2 Tablespoons Dried Parsley
  • 2 Tablespoons Dried Basil
  • 1 teaspoon Salt
  • 1 cup Lowfat Cottage Cheese
  • small container ricotta cheese
  • 2 whole Beaten Eggs
  • 1/2 cup Grated (not Shredded) Parmesan Cheese
  • 2 Tablespoons Dried Parsley
  • 1 teaspoon Salt
  • 1 pound Sliced Mozzarella Cheese
  • 1 package (10 Ounce) Lasagna Noodles
  •  (add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water for baked lasagna)

Preparation Instructions

  1. For baked lasagna, bring a large pot of water to a boil.
  2. Meanwhile, in a large skillet or saucepan, cook ground beef with minced garlic over medium-high heat until browned.
  3. Drain fat from ground beef.
  4. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt.
  5. Simmer for 45 minutes while you are working on the other steps.
  6. In a medium bowl, mix cottage cheese, ricotta, beaten eggs, grated parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside.
  7. For baked lasagna, cook lasagna until “al dente” (not overly cooked).

To assemble:

  1. Put some of the sauce in the bottom of the baking pan or crockpot.
  2. For baked lasagna:  arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary.
  3. For crockpot lasagna:  arrange 4 uncooked lasagna noodles in the bottom of the crockpot, breaking apart as needed to cover the area.  Overlapping if necessary.
  4. Spoon half the cheese mixture over the noodles. Spread evenly.
  5. Spoon a little less than half the meat/sauce mixture over the top.
  6. Sprinkle with grated parmesan cheese
  7. Repeat, ending with meat/sauce mixture and a heavy layer of mozzarella cheese.
  8. For baked lasagna:  350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.
  9. For crockpot lasagna:  cover and cook for 4 hours or until noodles are tender.

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