Slow Cooker Lasagna

“This slow-cooker lasagna is put together in a wink.Makes a BIG pot of great stuff!We prefer cottage cheese to ricotta cheese, but made it this first time according to the recipe.Ricotta is just too “grainy” for our tastes, but that’s a personal thing.Also added some minced garlic.”

“Yes I have tried this recipe and have subsitutedItalian Sausage for the ground beef. This is excellent during the summer and you do not want toheat up the kitchen. Well worth a try!”

“I don’t normally try recipes that the chef says they haven’t made, but somehow this one got added to my cookbook and printed out, and I ended up making it for Sunday dinner – yesterday. It was so easy to toss together, especially since I keep one-pound packs of pre-cooked hamburger & onions in my freezer. I thawed the meat out in the fridge overnight & put this together Sunday morning. I figured that it would “work” since I’d made no-boil lasagna in the oven before, but I’d never been happy with that – the noodles got all crusty on the edges. Not so with this! Noodles all cooked perfectly. The only problem we had was it turned out just a bit “soupy” so we just left the lid off for about an hour before serving, and it was great. Perhaps my sauce was a bit thinner than yours? Next time I might reduce or leave out the water, and see what happens. WONDERFUL idea, this one, and we WILL make it again. And again. And…you get the idea!”

“This was wonderful!I made it for a carry in at work and had to print the recipe off for everyone!I substituted cottage cheese for the ricotta but it still turned out great!”

“This was so easy and soo good! I used cottage cheese. Its cheaper!! Everyone here just loved it!! A great thing to make when its in the 90s here and you dont want to heat up your kitchen but still want a good meal.”

“I loved this recipe!!! (and so did my fmaily) It was soo easy and cooked exactly the time it said.. no more and no less.I made a few changes.. instead of using a jar of spaghetti sauce i used some homemade meat sauce that was in the freezer which works well and tatstes better.. make it way in advance and pull it out the night before to thaw and you have everything ready to go.. i even pre-shred my cheese and put it into a bag so the meal can be put together in a flash! The lasgna always comes up crispy and not greasy.. I love the fact that you can make this meal anyway you like, you don’t have to do meat, you can do veg or seafood.. its all in your creative control… HAPPY COOKING!!!”

“Turned out great. I used tuscan italian sausage instead of gr. beef, added some minced garlic and used 3 extra noodles.. plus added 1 beaten egg to cottage cheese instead of ricotta. It ended up taking closer to 3hrs than 5hrs to finish. But was very good, will make again”

“I was skeptical about this recipe as most things I make in my crock pot turn out soupy. Not this one though.I did cook it for a couple or so hours longer than the recipe called for and then let it rest for about an hour with the lid on before we tried it.It was the perfect consistency. My only change is that I added some fresh herbs but still thought it could use more seasoning than the recipe calls for.”

“Featured in my Book#237470.Originally posted on Feb. 13, 2008. Great, and use a slow cooker liner so the clean up is a breeze. I did not use the water, and it took 5 hours.”

“Great way to use slow cooker…But needed more seasonings. Will definitely make again using perhaps sausage and a sprinkling of parmesan cheese. Also, don’t forget to add onions and garlic when you brown the meat. ALSO,IT’S EVEN BETTER THE NEXT DAY!!!”

“Really good lasagna that didn’t heat up the kitchen.DH suggested have it again next week!Thank you for a great meal.”

“It was great. I used the cottage cheese and it was nice and moist. This will be a regular on our dinner table.”

“What a breeze to prepare.I made this yesterday, except using cottage cheese in place of the ricotta (all I had on hand).We loved it.It was nice and cheesy, gooey and the noodles were perfectly cooked.Thanks for introducing us to a new way to prepare lasagna.”

“This is delicious!I tweeked it a bit (added a green pepper and an onion to the mix) and some extra noodles.I didnt use the water either.I found that mine didnt have enough sauce so next time I’ll be adding some more and it was done in about 3 hours!!My daughter LOVED it (and shes a picky eater).I think this is one of my fave recipes!”

“I made the recipe as-is, and my extremely picky 15-year old loved it!(Actually, I had to strain the spaghetti sauce, but that was the only change.) I would prefer a little more flavor, but I was so happy she enjoyed this!Thanks for the recipe.”

“Second time fixing this dish.Turned out just great.This time I just used what i had on hand.So it was without the mushrooms and I used cottage cheese instead of ricotta.It was still great. It became a family favorite after the 1st time i made it!Thank you Alexi’s Mom.”

“I have NEVER made lasagna. So this will be my first attempt at any kind of lasagna. I can never seem to follow directions and always make my own little twist on things. I bought vodka sauce to use instead of regular spaghetti sauce, also my family isnt a big ground beef fan so we will be using ground turkey and i’m going to throw in some crushed red peppers and garlic and onion to the meat when i cook it up. really looking forward to trying this!!!”

“I was very surprised with how well this turned out!It was excellent, and a bonus not turn the oven on in these warm months.Thank you for sharing this recipie.”

“I’ve always wanted to try a crocpot lasagna, but never quite made the time…yesterday I took this recipe as a jumping off point for my first attempt… I made several changes to suit both my diet and what I had on hand…first I subbed chicken breast meat for the ground beef, poaching it in low-sodium chicken broth before cooling and cubing it up…second, I had no italian seasoning so I used mrs dash…third I used a jar and a half of walnut acres lo-sodium/lo-fat tomato and basil sauce, omitting the water…fourth, I can’t eat mushrooms so I subbed in chopped green pepper…fifth, I used a little more ricotta than called for (about 20 oz.)…sixth I had a cheddar/mozzarella blend instead of the plain mozzarella…i also forgot to plug the dratted crockpot in (lol) so I ended up cooking on high for 3 hours…i’m so very happy to have found this recipe because it gave me a place to start and it was simple enough for someone who didn’t “get” how a crockpot lasagna is made…from here I can probably even attempt a vegetarian lasagna as well! Thanks for sharing this recipe!”

“What a great idea!My only complaint was that it was a bit dry.I even added extra water halfway through!That was surprising given other reviewers’ comments about how runny it was.I will definitely make this again, but will use more than one jar of sauce.I believe I used a Ragu sauce, which was a couple ounces smaller than the recipe called for.It sure was nice to fix it in the crockpot!”