We were going to be out all afternoon at friends so I decided to put something in the slow cooker (or crock pot) so that it would be ready when we got home.

I came up with lasagne and it tasted really good and was actually nicer than the ones I bake in the oven.  I will definitely be doing this one again.



  • Bolognaise sauce
  • White sauce (Bechemal)
  • Feta cheese
  • Asian greens
  • Lasagne sheets (I used dried ones)

I made up a bolognaise sauce using beef mince.  I fried this up with some onion and capsicum.  I always add Soy Sauce and Worcestershire sauce to my bolognaise, along with a pinch of salt and a couple tablespoons of beef stock. Then I added some tomato sauce.  I normally add canned tomatoes but I have run out so sauce had to do.

Whilst the bolognaise was cooking I made an easy white sauce wtih milk and plain flour and whisked it until it thickened.

I left the bolgonaise sauce quite runny as I didn’t want it to dry out too much in the crock pot.

In the crock pot I put bolognaise sauce, then white sauce, then lasagne sheets.  I repeated this until I added the final layer of lasagne sheets and then topped the whole thing with white sauce.

I didn’t put white sauce on the bottom as I thought this would burn.

I also scattered pieces of feta cheese and asian greens throughout all the layers.

I cooked it on low all day (approx 8 hours) and it was beautiful when we had it for tea.



20 thoughts on “CROCK POT LASAGNE”

  1. Crock-pot lasagna is one of our family favorites. I don’t think any of our ingredients are the same–except maybe lasagne sheets are the same as lasagna noodles? This looks great, I always learn so much when I head over here.
    I’d like to try this. I’ll google what white sauce is. What is in the Asian greens?
    When I was in South America, we had Bolognaise sauce on everything. It’s harder to find here though. Do you bottle your own?
    If I ever strike it rich, I’m piling all of us up on a plane to fly out there and cook with you all for a week! (And pet the piggies.)

    1. Hmmm what do you put in lasagne if not meat sauce and white sauce??? That’s fascinating. Bechemal or white sauce is usually butter melted in the pan and then mixed with flour to make a roux then you slowly add milk whilst whisking it all together and heating. It will slowly thicken. I cheat and just use milk and flour (bit lazy) Our dried lasagne sheets are about 11cm x 22xm. Do your lasagne noodles have crinkly edges?? I do bottle my own bolognaise sometimes and then it is much easier and quicker to use but I had heaps of freezer space for my mince so I haven’t done any yet.
      We would all love it if you stuck it rich, there are beds here waiting for you and we would do more than cook, my friend. Blessings

    1. I don’t think there is much difference in our lasagnes (except spelling). Yours looks very similar to mine or mine looks very similar to yours. Either way they both look very yummy. We have pasta like that but we don’t usually use it in lasagnes, and I have never put in cottage cheese but I might give it a try. My husband wants to know where you live and what your husband does? If you don’t want to put this up here you could use my email. He is very interested. Invite will stay open :-).

      1. We are farmers & ranchers. We grow barley, wheat, sanfoin, alfalfa. We grew quinoa and soy beans for the first time this year–probably won’t do that again. We ranch angus.

        1. I love that term ranchers – how many cows would you calve per year??? Do you sell the crops that you grow or use it all yourselves. Quinoa is an interesting grain but it is very expensive. We have one angus cow and she is a wild old thing :-). Blessings

          1. Calves: maybe 500 a year?
            We are farmers by trade, so we just sell the grains to the local elevators/grainery by the (big) truck load.
            We keep grain and hay to feed the animals. I have a wheat grinder, but I hate to process it, so honestly, I mostly buy flour.

          2. Ok, that’s quite a few calves coming off each year, a lot of birthing to watch. Sounds like the same here, we have friends who crop and sell off wheat by the truck load but keep enough for their own feeding regime. What do you hate in the process, the actually grinding the wheat or something else??? Thanks for getting back to me this is all very interesting. Blessings

  2. This sounds really good, a new twist on Lasagna, I like the sound of the feta cheese and the ability to fix and forget. Thanks for stopping by The Oh My Heartsie Girl Friday Features this week to share your recipe!!!
    Have a great weekend, Karren

  3. What an interesting twist on lasagna! Thanks for sharing at the (mis)Adventures Mondays Blog Hop. I can’t wait to see what you share this week!

Leave a Reply

Your email address will not be published. Required fields are marked *