Cozy & Comforting Crock Pot Bowtie Lasagna
This easy Slow Cooker Bowtie Lasagna takes classic comfort food flavors – rich meat sauce, creamy cheese, and tender pasta – and lets your slow cooker do the work using fun bowtie pasta instead of traditional flat noodles. It's minimal prep, seriously satisfying, and perfect for a weeknight family meal.
Equipment
- Slow Cooker
- Large skillet
Ingredients
Hauptzutaten
- 2 lbs Ground Beef
- 24 oz Pasta Sauce Your favorite jarred sauce (marinara, meat sauce, etc.)
- 8 oz Dry Bowtie Pasta
- 16 oz Cottage Cheese Ricotta works too!
- 16 oz Shredded Mozzarella Cheese
Instructions
- Brown the Beef: Start by browning your ground beef in a large skillet over medium heat. Break it up as it cooks. Once it's fully browned and no pink remains, make sure to drain off any excess grease. This keeps our lasagna from being oily.
- Cook the Pasta: While the beef is browning, cook your bowtie pasta according to package directions until it's al dente. This means it should still have a slight bite to it. Drain the pasta and set it aside.
- Layer 1: Sauce Base: Spoon about a third of your pasta sauce into the bottom of your slow cooker. This helps prevent sticking and creates a nice base layer.
- Layer 2: Pasta: Add about half of your cooked bowtie pasta over the sauce layer.
- Layer 3: Cheese & Beef/Sauce: Dollop about half of the cottage cheese over the pasta. Then, spoon about half of the browned ground beef over the cottage cheese layer. Spoon another third of the pasta sauce over the beef and cottage cheese.
- Layer 4: Repeat: Now, add the remaining half of your cooked bowtie pasta over the last layer. Dollop the remaining cottage cheese over the pasta. Spoon the remaining ground beef over the cottage cheese. Top with the remaining pasta sauce.
- Layer 5: Mozzarella: Sprinkle about half of the shredded mozzarella cheese over the top layer of sauce.
- Cook Time! Put the lid on your slow cooker. Cook on LOW for 3-4 hours, or on HIGH for 1.5-2 hours. The key here is to heat everything through and let the flavors meld beautifully. You'll know it's ready when the sauce is bubbly around the edges and the cheese is melted.
- Final Cheese Finish: If you want that perfect gooey top, sprinkle the remaining half of the mozzarella cheese over the top about 15-20 minutes before it's finished cooking. Put the lid back on and let it melt into a glorious, cheesy blanket.
- Rest and Serve: Once done, turn off the slow cooker and let the lasagna sit, covered, for about 15 minutes. This allows it to set slightly, making it easier to scoop out. Serve warm and enjoy every comforting bite!
Notes
Tips: Cook pasta al dente. Drain ground beef. Don't overfill the slow cooker. Avoid lifting the lid during cooking. Can brown beef ahead of time.
Substitutions: Ground turkey, Italian sausage, or plant-based crumble for beef. Ricotta for cottage cheese. Add Parmesan or cream cheese. Add sautéed vegetables (onions, peppers, zucchini, mushrooms). Add red pepper flakes for heat. Add basil/oregano. Can use other small pasta shapes (penne, rotini) cooked al dente.
Storage: Cool completely. Store in airtight containers in the fridge for 3-4 days. Reheat in microwave or covered in oven at 350°F (175°C). Freezes well for 2-3 months; thaw overnight in fridge before reheating.
FAQs: Recipe designed for pre-cooked pasta, not no-boil noodles. Total time is approx. 20 min prep + 1.5-4 hours cook time. Doubling requires a very large slow cooker (8-quart) or using two standard slow cookers. Thicker sauce is better; thin sauce can be simmered or thickened with tomato paste.
Substitutions: Ground turkey, Italian sausage, or plant-based crumble for beef. Ricotta for cottage cheese. Add Parmesan or cream cheese. Add sautéed vegetables (onions, peppers, zucchini, mushrooms). Add red pepper flakes for heat. Add basil/oregano. Can use other small pasta shapes (penne, rotini) cooked al dente.
Storage: Cool completely. Store in airtight containers in the fridge for 3-4 days. Reheat in microwave or covered in oven at 350°F (175°C). Freezes well for 2-3 months; thaw overnight in fridge before reheating.
FAQs: Recipe designed for pre-cooked pasta, not no-boil noodles. Total time is approx. 20 min prep + 1.5-4 hours cook time. Doubling requires a very large slow cooker (8-quart) or using two standard slow cookers. Thicker sauce is better; thin sauce can be simmered or thickened with tomato paste.