Pioneer Woman Crock Pot Lasagna Recipe

Pioneer Woman Crock Pot Lasagna is an easy American dinner that transforms ground beef and pasta into a hearty meal. This slow cooker favorite uses cottage cheese and layers of mozzarella for a classic family-style feast.

I’ve learned that you’ve got to resist the urge to add extra liquid to the pot. The first time I made this, I thought the noodles looked too dry and added a splash of water, but it just turned the whole thing into a soup. The moisture from the meat and the cheese is exactly what those noodles need to soften up without getting mushy.

The sauce is what really carries the flavor here, so don’t be shy with the seasonings. Using a good quality jarred marinara as your base saves a ton of time, but adding that extra hit of dried oregano and garlic makes it taste like it’s been simmering on the stove all day. It’s the kind of meal that makes the whole house smell great while you’re busy doing other things.

Pioneer Woman Crock Pot Lasagna Ingredients

For the Meat Sauce

• 1 1/2 lbs (680g) ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 24 oz (680g) marinara sauce
• 1 teaspoon (5g) dried oregano
• 1/2 teaspoon (2.5g) salt
• 1/2 teaspoon (2.5g) black pepper

For the Cheese Layer

• 2 cups (450g) cottage cheese
• 1/2 cup (50g) grated parmesan cheese
• 2 tablespoons (8g) chopped fresh parsley
• 1 large egg, lightly beaten

For the Assembly

• 10 to 12 lasagna noodles, uncooked
• 3 cups (340g) shredded mozzarella cheese

How To Make Pioneer Woman Crock Pot Lasagna

• 1. Brown the beef: Place a large skillet over medium-high heat and cook the ground beef with the chopped onions until the meat is no longer pink. Drain off the excess fat so your lasagna doesn’t end up greasy.
• 2. Season the sauce: Stir the minced garlic, marinara sauce, dried oregano, salt, and pepper into the skillet with the beef. Let it simmer for about five minutes to let the flavors blend together before you start layering.
• 3. Mix the cheeses: In a medium bowl, stir together the cottage cheese, parmesan, chopped parsley, and the beaten egg until everything is combined. The egg is there to help the cheese layer stay together instead of running everywhere when you cut a slice.
• 4. Start the base: Spread about a cup of the meat sauce onto the bottom of a 6-quart slow cooker. This layer stops the bottom noodles from sticking and ensures they cook through from underneath.
• 5. Layer the noodles: Break the uncooked lasagna noodles so they fit the shape of your slow cooker and lay them over the sauce. It’s fine if they overlap a bit, but try to get a mostly even layer across the bottom.
• 6. Add the fillings: Spread a third of the cottage cheese mixture over the noodles, then top with a third of the remaining meat sauce and a generous handful of mozzarella. Repeat these layers twice more, finishing with a thick layer of mozzarella on the very top.
• 7. Slow cook: Put the lid on and cook on low for 4 to 5 hours until the noodles feel tender when you poke them with a fork. Don’t be tempted to cook this on high, as the edges will burn before the middle is hot.
• 8. Let it rest: Turn off the slow cooker and take the lid off, then let the lasagna sit for at least 20 minutes before you try to scoop it out. This resting time lets the layers firm up so you get a clean piece instead of a pile of loose ingredients.

Recipe Tips

• Drain the meat thoroughly. If you leave the liquid fat in the skillet, it’ll pool on top of the cheese as it slow cooks. Pour it into a jar or over some paper towels to keep the sauce thick and clean.
• Break noodles to fit. Don’t worry about keeping the lasagna sheets whole because they won’t fit the oval shape of most pots anyway. Snap them into smaller pieces to fill in any large gaps so every bite has plenty of pasta.
• Use low heat only. Cooking this on the high setting usually results in tough, rubbery pasta around the edges while the center stays cold. The gentle heat of the low setting is what allows the noodles to absorb the sauce properly.
• Freshly grate the mozzarella. Pre-shredded cheese is often coated in a starchy powder that prevents it from melting into a smooth layer. Grating a block yourself ensures you get those long, stretchy cheese pulls that everyone loves.
• Check for doneness early. Every slow cooker runs at a slightly different temperature, so start checking the noodles at the 4-hour mark. If a sharp knife slides through the center with no resistance, it’s ready to come out.
• Keep the leftovers covered. If you’ve got extra, make sure it’s in an airtight container so the pasta doesn’t dry out in the fridge. It actually tastes even better the next day once the spices have had more time to settle.

What To Serve With Lasagna

A simple green salad with a sharp vinaigrette helps balance out all that heavy cheese and pasta. You could also toss some roasted broccoli or green beans with lemon juice to add something bright to the plate.

Warm garlic bread or crusty Italian rolls are great for cleaning up any extra sauce left on the bottom of the dish. If you’re feeling fancy, a few slices of fresh tomato with basil and balsamic vinegar work well too.

How To Store Lasagna

• Fridge: Place the cooled lasagna in a container with a tight lid and keep it in the refrigerator for up to 4 days. If you’re keeping it in the slow cooker crock, make sure it’s completely cold before you put the whole thing in.
• Reheat: The oven is the best way to get that cheese bubbly again without making the noodles mushy. Cover a slice with foil and bake at 175°C (350°F) for about 15 minutes, or use the microwave for 2 minutes if you’re in a hurry.
• Freeze: Wrap individual portions tightly in plastic wrap and then foil to prevent freezer burn. They’ll stay fresh for about 3 months, and you can thaw them in the fridge overnight before reheating.

Pioneer Woman Crock Pot Lasagna Nutrition Facts

Per serving (1 of 8):

• Calories: 540 kcal
• Protein: 32g
• Fat: 26g
• Carbohydrates: 44g
• Sugar: 7g
• Sodium: 1150mg

FAQs

Do I need to boil the noodles before putting them in the slow cooker?

No, you put them in completely dry and uncooked. They’ll soak up the moisture from the meat sauce and cheese as they cook over several hours.

Can I use ricotta instead of cottage cheese in this Pioneer Woman Crock Pot Lasagna?

Yes, you can swap them one-for-one if you prefer the smoother texture of ricotta. Just make sure to still include the egg so the filling stays in place.

Why is my lasagna watery after cooking?

This usually happens if the ground beef wasn’t drained well or if you used a very thin marinara sauce. Letting the dish rest uncovered for 20 minutes helps the excess moisture get absorbed back into the pasta.

Can I make Pioneer Woman Crock Pot Lasagna with ground turkey instead?

Yes, ground turkey or even Italian sausage works perfectly well as a substitute for the beef. If you use turkey, you might want to add a little extra olive oil to the pan when browning so it doesn’t stick.

Is it possible to prep this the night before?

Yes, you can assemble the entire dish in the slow cooker insert and keep it in the fridge overnight. Just add an extra 30 minutes to the total cooking time since you’re starting with a cold pot.

Try More Pioneer Woman Recipes:

• Pioneer Woman Crock Pot Cube Steak Recipe
• Pioneer Woman Crock Pot Apple Butter Recipe
• Pioneer Woman Crock Pot Chili Recipe