Description
This Effortless Crock Pot Lasagna recipe combines the convenience of slow cooking with the comforting flavors of classic lasagna. Featuring juicy seasoned ground beef, creamy cottage cheese blended with shredded Italian cheese, and layers of uncooked lasagna noodles simmered in savory marinara sauce, this dish makes a perfect hands-off meal that’s hearty and delicious, serving 8 with minimal prep.
Ingredients
Meat Mixture
- 1 teaspoon olive oil
- 1 pound lean ground beef
- ½ teaspoon kosher salt
- 1 teaspoon granulated garlic powder
- 1 teaspoon no-salt added Italian seasoning
- 1 (24-ounce) jar marinara sauce
Cheese Mixture
- 1 (16-ounce) tub low fat cottage cheese (or ricotta cheese)
- 2 cups shredded Italian cheese blend
Assembly
- 1 (24-ounce) jar marinara sauce
- 1 (1-pound) box uncooked lasagna noodles
- ½ cup shredded Italian cheese blend (reserved)
- Cooking spray or olive oil (for greasing the slow cooker)
Instructions
- Cook the beef mixture: Heat a large skillet over medium-high heat and add the olive oil. Add the ground beef and stir to break it into small pieces. Season with kosher salt, granulated garlic powder, and Italian seasoning. Cook until the beef is browned and no longer pink. Remove from heat and stir in one jar of marinara sauce, mixing well.
- Prepare cheese mixture: While the beef is cooking, in a medium bowl combine the low fat cottage cheese with 2 cups of shredded Italian cheese, mixing until smooth and well blended.
- Grease slow cooker: Spray a 6-quart slow cooker with cooking spray or rub with olive oil to prevent sticking.
- Layer lasagna: Ladle about ½ cup of the beef-marinara mixture into the bottom of the slow cooker. Spread about ⅓ cup of the cheese mixture evenly over the sauce layer. Add an even layer of uncooked lasagna noodles (around 4 noodles, breaking some as needed to cover evenly).
- Continue layering: Repeat the layering steps—beef sauce, cheese mixture, noodles—until all beef and cheese mixtures are used, finishing with a final layer of noodles on top.
- Add top sauce and cheese: Pour the remaining jar of marinara sauce evenly over the top noodle layer. Sprinkle the reserved ½ cup shredded Italian cheese evenly on top.
- Cook the lasagna: Cover the slow cooker and cook on high for 2.5 to 4 hours, or on low for 5 to 7 hours, until the sauce is bubbling and the noodles are tender and cooked through.
- Serve: Allow the lasagna to cool slightly before serving. Enjoy a warm, hearty, and comforting meal.
Notes
- Breaking lasagna noodles into pieces helps create even layers in the slow cooker.
- You can substitute ricotta cheese for the cottage cheese if preferred.
- Adjust cooking time depending on your slow cooker model, checking for bubbling sauce and tender noodles.
- Use no-salt added marinara sauce to better control sodium content.
- Leftovers store well refrigerated for 3-4 days and reheat nicely.
- Prep Time: 20 minutes
- Cook Time: 3 hours 10 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
