Description

This Crockpot Lasagna recipe offers a comforting and easy-to-make twist on traditional lasagna by cooking it entirely in a slow cooker. Combining lean ground beef, fresh spinach, marinara sauce, and a blend of cheeses, this dish is perfect for busy weeknights or potluck gatherings. The slow cooking method ensures tender noodles infused with rich flavors, making a hearty and satisfying meal with minimal hands-on time.

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

Cheeses and Pasta

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
⅓ cup shredded Parmesan cheese

Garnish

Fresh basil leaves, optional for garnish

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Instructions

Cook Ground Beef Mixture: Place a large skillet over medium-high heat. When hot, spray generously with cooking spray, then add the ground beef, diced onion, minced garlic, Italian seasoning, salt, and pepper. Break up the meat with a spoon or spatula and cook for 8-10 minutes until onions soften and beef is fully cooked. Drain excess fat if necessary.
Prepare Slow Cooker: Mist the slow cooker insert with cooking spray. Add the cooked ground beef and vegetable mixture to the bottom of the slow cooker.
Add Remaining Ingredients: Pour in the marinara sauce, water, chopped spinach, broken lasagna noodles, and 1 ½ cups shredded mozzarella cheese. Stir gently to combine the ingredients evenly.
Add Cottage Cheese: Dollop the cottage cheese over the top of the mixture in the slow cooker. Very gently fold it in without fully mixing to maintain pockets of creamy texture.
Top with Cheese and Cook: Sprinkle the remaining mozzarella cheese (about ½-¾ cup) and ⅓ cup shredded Parmesan cheese evenly over the top. Cover and cook on LOW for 3-4 hours, or until the noodles are tender.
Serve: Turn off the slow cooker. Garnish with fresh basil leaves and additional Parmesan cheese if desired. Serve warm and enjoy your easy slow cooker lasagna.

Notes

This version of lasagna cooks completely in the slow cooker, making it ideal for a hands-off meal that’s perfect for busy weeknights or potluck events.
Be sure to break the lasagna noodles into small pieces as the slow cooker requires smaller segments for even cooking.
Lightly drain the cottage cheese to avoid adding excess liquid to the dish.
If you want a more savory top layer, add extra Parmesan or mozzarella cheese before serving.
Using lean ground beef reduces fat content while maintaining hearty flavor.

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: 8 g
Trans Fat: 0 g
Carbohydrates: 31 g
Fiber: 3 g
Protein: 30 g
Cholesterol: 57 mg