Crockpot Lasagna is a great recipe for a hearty meal during a busy week! It's also a great freezer meal to make ahead and cook later.
Add meat, seasonings, vegetables, and sauce to slow cooker. Cook on low for 2 hours.
Add lasagna noodles and cover with sauce. Top with Mozzarella cheese. Cook for an additional 5 hours.
Stir lasagna and top with parmesan cheese. Cover and cook for an additional 20 minutes or until cheese has melted.
Crockpot Lasagna Freezer Instructions
Add cooked ground beef, seasonings, noodles, and uncooked vegetables to a freezer safe airtight bag. Freeze for up to 3 months. DO NOT add cheese or pasta sauce to the freezer bag.
To cook: Thaw in the refrigerator overnight. Add ingredients from bag and pasta sauce to the Crock Pot. Cook on low for 6 hours.
Stir well to make sure lasagna noodles are covered. Add mozzarella cheese and cook an additional hour. Stir well.
Top with parmesan cheese, cover, and cook an additional 20 minutes or until cheese is melted .
- Do not freeze the pasta sauce or cheese with the lasgana noodles, meat, seasonings, and vegetables.
- Freeze for up to 3 months.
Calories: 854kcal | Carbohydrates: 60g | Protein: 80g | Fat: 32g | Saturated Fat: 17g | Cholesterol: 202mg | Sodium: 1799mg | Potassium: 1667mg | Fiber: 7g | Sugar: 12g | Vitamin A: 1936IU | Vitamin C: 39mg | Calcium: 682mg | Iron: 9mg
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
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