Description
This Crockpot Lasagna recipe offers a comforting, hands-off way to enjoy classic lasagna flavors. Ground beef, marinara sauce, spinach, and a blend of mozzarella, cottage, and Parmesan cheeses are layered with broken lasagna noodles and slow-cooked to tender perfection. Ideal for busy weeknights or potluck gatherings, this dish requires minimal prep and fills your home with irresistible aroma while cooking.
Ingredients
Scale
Meat and Vegetables
- 1 teaspoon avocado oil or olive oil
- 1 lb lean ground beef (90-93% lean)
- ½ medium yellow onion, diced finely (¾ cup)
- 5 garlic cloves, minced (~1 ½ tablespoons)
Seasonings and Sauces
- 2 teaspoons dried Italian seasoning
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- 1 (24-ounce) jar marinara sauce
- 1 ½ cups water
Other Ingredients
- 3 ounces fresh spinach (2 large handfuls), roughly chopped
- 8 ounces uncooked lasagna noodles (not ‘No boil’ type), broken into small pieces
- 8 ounces (2 cups) shredded mozzarella cheese, divided
- 1 cup cottage cheese, lightly drained
- ⅓ cup shredded Parmesan cheese
- Fresh basil leaves, optional for garnish
Instructions
- Cook the Meat Mixture: Place a large skillet over medium-high heat and spray with cooking spray. Add ground beef, diced onion, minced garlic, Italian seasoning, salt, and pepper. Break up the meat and cook for 8-10 minutes until the beef is brown and onions soften. Drain excess fat if necessary.
- Prepare Slow Cooker: Spray the slow cooker insert with cooking spray. Add the cooked beef and vegetable mixture to the bottom of the slow cooker.
- Add Remaining Ingredients: Stir in marinara sauce, water, chopped spinach, broken lasagna noodles, and 1 ½ cups shredded mozzarella cheese until well combined.
- Add Cottage Cheese: Dollop the cottage cheese over the mixture and gently fold it in without fully mixing, keeping some layers intact.
- Top With Cheese and Cook: Sprinkle the remaining mozzarella (about ½-¾ cup) and ⅓ cup Parmesan cheese on top. Cover and cook on LOW for 3-4 hours, or until noodles are tender.
- Serve: Turn off the slow cooker and garnish with fresh basil leaves and extra Parmesan cheese if desired. Serve warm.
Notes
- This lasagna cooks entirely in the slow cooker, eliminating the need for baking or boiling noodles separately.
- Be sure to use regular uncooked lasagna noodles (not no-boil) broken into small pieces to allow even cooking in the crockpot.
- Lightly draining the cottage cheese helps prevent excess liquid in the final dish.
- For a vegetarian version, substitute meat with sautéed mushrooms or lentils and use vegetable marinara sauce.
- Cooking times may vary slightly based on your slow cooker model.
Nutrition
- Serving Size: 1/8 of the recipe (about 1 1/3 cups)
- Calories: 380
- Sugar: 6 g
- Sodium: 699 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 57 mg
