Homestead Crock Pot Lasagna – Hearty, Wholesome, And EASY!


Karen Lynn’s Classic Tomato Sauce

1 Quart of Canned Tomatoes – I use my home canned tomatoes

1 small can of paste

1 Large Can of Hunt’s Tomato Sauce

1 TBSP. Italian Seasonings

2 tsp. Powdered Garlic

1 TBSP. Domino sugar

salt &pepper to taste

Mix all together in a big bowl it makes a wonderful frugal sauce!

The Lasagna Filling

16 oz. Kraft cottage cheese

1/3 C. parmesan cheese grated

1 egg

salt & pepper to taste

1/2 TBSP. McCormick Italian Seasoning

Other Items Needed To Make Crockpot Lasagna

Barilla Lasagna Noodles – 1 Box

Parmesan Cheese

12 slices of provolone (You can make this recipe more frugal and ditch the provolone and add more mozzarella but the provolone really makes this recipe special!)

1 bag of shredded mozzarella

browned ground beef or meatballs sliced in half or Italian sausage or ALL OF THE ABOVE!


To Make The Crock Pot Lasagna

Put some sauce at the bottom of the crockpot

Layer in the uncooked lasagna noodles about 3 is fine you can break them to fit or spread them around the edge its fine if they are jagged or don’t match perfectly

Layer in the cottage cheese mixture ( I do this will little spoonfuls and then spread with a spatula)

Then layer in the meat in my case I used frozen turkey meatballs I had already put in the freezer so I cut them in half and layered them

Then I put some more sauce on and then the noodles

Then a little more sauce on top of the noodles

This time I layered provolone slices and filled around with the shredded mozzarella wherever the provolone cheese did not cover

Then I continued to layer

Until It has a total of 4 layers you can only do 3 too whatever you feel will feed your fam!  We like to make a HUGE amount so we can have it for lunches or even breakfasts.

Truthfully it does not matter at all how you layer this as long as it all fits in the crock pot and that you make sure you keep doing the layers and there is sauce cheese and meat between each layer.