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Crock-Pot Lasagna

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Crock-Pot Lasagna

Lasagna layered with noodles, ground pork, tomatoes, and 3 cheeses made in the slow cooker.

Crock-Pot Lasagna recipe

servings: 6

total time: 5 hours

recipe by: 


  • 1 pound ground pork
  • 2 pounds roma tomatoes, peeled and chopped
  • 2 tsp dried basil
  • 2 tsp garlic powder
  • 2 TBSP dried oregano
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 tsp olive oil
  • 9 uncooked lasagna noodles
  • 1 pound mozzarella cheese, shredded
  • 24 ounces cottage cheese
  • 1 ounce freshly grated Parmesan cheese
  • 1 cup water


  1. Cook the pork in a dutch oven or large pot over medium-high heat while breaking it up until browned, about 6 minutes.

  2. Reduce the heat to medium and stir in the tomatoes, basil, garlic, oregano, salt, and pepper. Use a wooden spoon or spatula to break up the tomatoes as it simmers, about 5 minutes.

  3. Brush the inside of a 6-quart crock-pot with the olive oil then spread a small amount of the sauce on the bottom of the crock-pot, just enough to very lightly cover the bottom.

  4. Take 3 uncooked noodles and lay them into the dutch oven to cover the bottom of the crock-pot (you may have to break them up a bit to fit). Spread 1/3 of the sauce on top of the noodles then sprinkle 1/3 of the mozzarella on top of the sauce then spread on 1/2 of the cottage cheese.

  5. Top with 3 more noodles then half the remaining sauce then half the remaining mozzarella then the rest of the cottage cheese.

  6. Add the remaining 3 noodles then the remaining sauce and then the remaining mozzarella then sprinkle the Parmesan on top.

  7. Pour the 1 cup of water into the crock-pot along the sides.

  8. Cover the crock-pot and cook on LOW for 4 hours or until noodles are tender.

  9. Turn off the crock-pot, remove the lid and allow to cool for 20 minutes before serving.

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Crock-Pot Lasagna


Crock-Pot Lasagna

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