Freezer Crockpot Lasagna

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crockpot lasagna

This recipe is one of my husband’s most requested meals! I like assembling it and cooking it in the Crockpot for three hours or so, but you could bake it as well. You can also freeze it to be slow cooked in the Crockpot another day. It’s so easy, and SO gooey delicious!

I’ll give you the eat-it-tonight crockpot recipe, and I’ll give you the freezer crockpot recipe. Now, this is just how I do it. If you’re creative you might want to change it up a little! The quantities are for a 6 qt. crockpot.

Crockpot Lasagna

  • about 12-15 Lasagna noodles
  • 1 jar or large can of spaghetti sauce, (approx. 2 1/2 cups)
  • 1 lb ground beef or turkey
  • 2 cups Mozzarella cheese, shredded
  • 16 oz small curd cottage cheese
  • 1 cup grated Parmesan cheese (the powder stuff)
  • 1-2 Eggs
  • 1 cup Mozzarella cheese, shredded (set aside for topping)

Cook the noodles as directed, stopping a few minutes before they are completely cooked (you don’t want them too tender, but not hard).

Brown the meat, drain. Add spaghetti sauce to meat, mix and simmer on low heat.

In a large bowl, combine the cheeses and egg(s), mix well.

Put some of the sauce mixture in the bottom of the crockpot to keep the noodles from sticking. Next, spread 3-4 lasagna noodles over the sauce. Spread some of the cheese mixture over the noodles, then cover that with sauce. Continue layering: noodles, cheese mix, sauce. (I get four layers in my 6 qt. oval crockpot.) On the last layer of noodles, cover with sauce and top with remaining cup of Mozzarella.

*Make sure that all of the noodles sticking up around the sides have some sauce on them, or else they will get crunchy.

Cook on low for about 3 hrs, or until the cheese is all melted.

Freezer Crockpot Lasagna

  • about 12-15 Lasagna noodles
  • 1 jar or large can of spaghetti sauce, (approx. 2 1/2 cups)
  • 1 lb ground beef or turkey
  • 2 cups Mozzarella cheese, shredded
  • 16 ounces small curd cottage cheese
  • 1 cup grated Parmesan cheese (the powder stuff)
  • 1-2 Eggs
  • 1 cup Mozzarella cheese, shredded (set aside for topping)

You’ll also need:

  • one or two gallon freezer bag
  • bucket or tub that the freezer bag can fit in, such as a gallon icecream tub

Cook noodles for half of the directed time.

Brown meat, drain, then mix in spaghetti sauce.

In a large bowl, combine the cheeses and the eggs; mix well.

Open your bag and place it into a gallon sized tub, forming the bag to the inside of the container. If you can get the bag over the lip of the tub, that will help to hold it open.

Put a little bit of sauce in the bottom of the bag. Begin layering: noodles, cheese mixture, sauce. Tear the noodles as needed to fit in bag. On the last layer cover the noodles with sauce and top with shredded mozzarella.

*Note: don’t layer the lasagna higher than your crockpot is deep. You do want to be able to put the lid on your crockpot once this is in there!

Close the bag tight, and freeze it in the container. Once the lasagna is frozen solid, remove the bag of lasagna from the container and store it in freezer.

When you are ready to eat it:

DO NOT THAW! Remove the frozen lasagna from the bag and place it in your crockpot. Cook on high for 4-5 hours.

Enjoy! I’d love to hear what you think if you try this recipe!!


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Kendra
About Kendra 1103 Articles
A city girl learning to homestead on an acre of land in the country. Wife and homeschooling mother of four. Enjoying life, and everything that has to do with self sufficient living.

4 Comments

  1. Thank you SO MUCH for posting the freezer crockpot recipe! I was thinking that it would be impossible. I’m so glad I searched for it and ended up here!

  2. I would wonder if you could not cook the noodles and add more liquid? This recipe seems a prime candidate for that style of lasagna.

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