Tonight’s Dinner: Crockpot Lasagna

This recipe is from,

But I added cream cheese.


  • 2 lbs ground beef, browned (or 1 lb. beef and 1 lb bulk sausage)
  • 1 box lasagna noodles (boiled for 4 minutes…not 8-9 as stated on the box)
  • 3 jars of your favorite sauce
  • 6 cups of shredded mozzarella cheese
  • 1-2 cups grated parmesan cheese (the stuff in the green jar is good for this recipe)
  • 2 packages of fat free cream cheese melted



  • Combine the 3 jars of sauce with the browned off meat.  Fill each jar 1/4 of the way full with water and swish to get out every last bit of sauce and dump into the sauce/meat mixture.  Wast not, want not! Plus the extra water will be absorbed into the par cooked noodles. Warm the mixture on the stove to heat through.
  • Ladle a thin layer of sauce/meat mixture on the bottom of the crockpot.  This will help prevent the bottom layer of noodles from burning.


  • Layer par-cooked noodles to cover the bottom of the crockpot. Over lapping each noodle by about 1/4 of the width of the noodle underneath.
  • spread cream cheese over the noodles evenly over the noodles.
  • Top with enough sauce and meat to cover the cream cheese.


  • Cover the sauce with a generous portion of mozzarella and grated parmesan cheeses.



  • Continue the process until you have run out of noodles, sauce and cheese. Be sure to end with cheese so you have melted, gooey cheese on top.
  • Turn the crockpot on low for 2-3 hours if you have warmed your sauce or 3-4 if everything went into the pot cold.  I would not recomend using the high setting as feel it dries out the noodles on the edges.

What is your ‘go-to’ meal in the crockpot? Have you ever made a lasagna in one?


One thought on “Tonight’s Dinner: Crockpot Lasagna

  1. Pingback: Recipe: Pasticcio | Beerfoodie

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