Description
This Crockpot Lasagna Recipe offers a hearty, comforting meal that cooks effortlessly in a slow cooker. Featuring lean ground beef, tender lasagna noodles, fresh spinach, and a trio of cheeses, this dish layers classic Italian flavors with the convenience of slow cooking, making it perfect for busy weeknights or potluck parties.
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)
- 3 ounces fresh spinach (2 large handfuls), roughly chopped
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
Pasta and Cheese
- 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
Garnish
- Fresh basil leaves, optional for garnish
Instructions
- Cook the Meat Mixture: Place a large skillet over medium-high heat and spray it generously with cooking spray. Add the ground beef, diced onion, minced garlic, Italian seasoning, salt, and pepper. Break up the meat using a spoon or spatula and cook for 8-10 minutes, stirring occasionally, until the beef is fully cooked and onions have softened. Drain excess fat if there is a lot.
- Prepare the Slow Cooker Base: Spray the slow cooker insert with cooking spray. Transfer the cooked beef and vegetable mixture to the bottom of the slow cooker.
- Add Sauce, Noodles, and Cheese: Add marinara sauce, water, chopped spinach, broken lasagna noodles, and 1 ½ cups shredded mozzarella cheese to the slow cooker. Stir gently to combine all ingredients evenly.
- Add Cottage Cheese: Dollop the drained cottage cheese over the top of the mixture. Gently fold it into the mixture without fully mixing to maintain texture.
- Top with Remaining Cheese and Cook: Sprinkle the remaining mozzarella cheese (about ½ to ¾ cup) and shredded Parmesan cheese evenly over the top. Cover and cook on LOW for 3-4 hours, or until the noodles are tender.
- Serve and Garnish: Once cooked, turn off the slow cooker. Garnish with fresh basil leaves and additional Parmesan cheese if desired. Serve warm.
Notes
- This lasagna cooks entirely in the slow cooker, making it convenient for busy schedules and easy to prepare ahead.
- Use uncooked lasagna noodles broken into smaller pieces to ensure even cooking in the slow cooker.
- Lightly drain cottage cheese to prevent excess moisture in the final dish.
- Optional fresh basil garnish adds a bright, fresh flavor at serving.
- Make sure to not over-stir after adding the cottage cheese to preserve layers and texture.
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
