Grammy's Kitchen · Lasagna · Easy Crockpot Lasagna
One of 36 lasagna recipes we measured
from natashaskitchen.com
It ranks #1 of 36 for cheese intensity among the lasagna recipes we compared. 190 cooks on natashaskitchen.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 36.
| this recipe | typical | |
|---|---|---|
| cheese | 740% | 117% |
| dairy | 0% | 2% |
| fat | 0% | 2% |
| egg | 28% | 6% |
| salt | 2% | 1% |
| aromatics | 87% | 19% |
| different cheeses | 2.0 | 2.0 |
| melt idx | 0.7 | 0.7 |
| cheese flavor idx | 0.4 | 0.4 |
| stretch idx | 0.6 | 0.6 |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 lb ground beef ((80/20 fat content)) |
| 150 g | 1 small onion (finely diced) |
| 6 g | 2 garlic cloves (pressed) |
| 59 g | 1/4 cup red wine (or beef broth) |
| 907 g | 32 oz marinara sauce |
| 0 g | 1/4 tsp dried thyme |
| 3 g | 1/2 tsp sea salt |
| 1 g | 1/4 tsp black pepper |
| 2 g | 1/2 tsp granulated sugar |
| 25 g | 4 Tbsp fresh parsley (chopped and divided) |
| 425 g | 15 oz reduced fat ricotta cheese |
| 454 g | 16 oz low-fat cottage cheese |
| 50 g | 1 large egg |
| 454 g | 1 lb mozzarella cheese ((4 cups shredded), divided) |
| 180 g | 9 lasagna noodles (uncooked, NOT "oven ready") |
| 118 g | 1/2 cup water |
Method: 5 steps, published by natashaskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I used this recipe, but made it Gluten free (sub with Catelli no boil GF lasagna noodles.) Because the noodles are thin and get rather soft quickly, I double layered them, cooked on low for 1h30m, rest 30m, and served. It held shape and the texture was spot ” — a cook, 5.0★
“I’m hoping this turns out okay… I got a bit confused with the leftover marinara sauce and did it go on the other layers.” — a cook, 4.0★