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Easy Crockpot Lasagna

Author: Jeanne via Kelly the Kitchen Kop


  • 1 pound Italian sausage or ground beef – or a combination Find safe sources locally or healthy meat online
  • 1 medium onion chopped
  • 2 large jars 26 ounce or so of your favorite organic spaghetti sauce
  • 2 teaspoons dried basil
  • 1 teaspoon sea salt
  • 1 teaspoon garlic powder if desired for extra flavor
  • 15 ounce container of cottage cheese small curd (homemade or one with a nice short, simple ingredient list)
  • 1 cup grated parmesan cheese
  • Optional: Ricotta cheese and/or Boursin garlic cheese and/or cream cheese or whatever you have in the fridge to get rid of!
  • Optional: Chopped spinach or other veggies if your family will go for it all cut small so they'll get soft
  • Optional: 1-2 eggs for extra nutrition
  • 1 box uncooked lasagna noodles mine was 9 oz. — or sometimes I'll use my new favorite: organic einkorn pasta — I used 2-12 ounce boxes, uncooked (one box would be enough for a small family, there are 6 of us and we're big eaters!)
  • For the top: 1 cup shredded mozzarella cheese and/or more parmesan


  • Cook meat and onion over medium heat until browned.  Stir in spaghetti sauce, basil and salt.
  • In a bowl, mix the cheeses well with the optional eggs.
  • Start layering in a buttered crock pot:  Meat mixture, a layer of noodles, cheese mixture, optional veggies.  Keep going with 3-4 layers, making sure that the noodles are always near some sauce.  (OR if you're not using lasagna noodles, just stir it all together, but make sure all noodles are under the surface with some sauce/liquid on top.)
  • Cover and cook on low heat for 6-8 hours or high heat for 2-4 hours until noodles are tender.
  • Sprinkle the top of the lasagna with the mozzarella cheese and more parmesan if you love it like we do.  Cover while the cheese melts and then it’s ready to serve.