Description
This Crockpot Lasagna is a simple, comforting, and hearty meal perfect for busy weeknights or potluck gatherings. It combines lean ground beef, fresh spinach, marinara sauce, and a blend of cheeses layered with broken lasagna noodles, all slow-cooked to tender perfection. The recipe is easy to assemble and lets the slow cooker do the work, delivering a warm and satisfying Italian classic without the hassle of boiling noodles or multiple pots.
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 Sauce
- 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 the ‘No boil’ type), broken into small pieces
- 8 ounces (2 cups) shredded mozzarella cheese, divided
- 1 cup cottage cheese, lightly drained if there is a lot of liquid
- ⅓ cup shredded Parmesan cheese
- Fresh basil leaves, optional for garnish
Instructions
- Cook the Beef Mixture: Place a large skillet over medium-high heat. When hot, spray generously with cooking spray and add ground beef, onion, garlic, Italian seasoning, salt, and pepper. Break up the meat as it cooks, stirring occasionally, for 8-10 minutes until onions soften and beef is cooked through. Drain excess fat if necessary.
- Prepare the Slow Cooker: Mist the slow cooker insert with cooking spray. Transfer the cooked beef and vegetable mixture to the bottom of the slow cooker.
- Add Remaining Ingredients: Layer marinara sauce, water, spinach, broken noodles, and 1 ½ cups shredded mozzarella cheese into the slow cooker. Stir gently to combine all ingredients evenly.
- Add Cottage Cheese: Dollop the cottage cheese over the top of the meat and noodle mixture. Gently fold it in carefully without fully mixing to maintain texture.
- Top with Cheese: Sprinkle the remaining mozzarella cheese (about ½-¾ cup) and ⅓ cup shredded Parmesan cheese evenly on top.
- Cook: Cover and cook on LOW for 3-4 hours or until noodles are tender and the lasagna is bubbly. Turn off the heat once done.
- Garnish and Serve: Garnish with fresh basil and additional Parmesan cheese if desired. Serve warm and enjoy!
Notes
- This slow cooker method eliminates the need to pre-boil noodles, saving time and effort.
- Use lean ground beef for a healthier option and to reduce excess grease.
- Gently folding in cottage cheese helps keep pockets of creamy texture throughout the lasagna.
- Cooking on LOW heat for several hours ensures noodles cook evenly and flavors meld beautifully.
- Fresh basil garnish adds a bright, fresh flavor to the hearty casserole.
- Perfect for meal prep and convenient to keep warm for serving at parties or family dinners.
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
