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Slow Cooker Lasagna

Classic lasagna made effortless in the slow cooker. Layers of noodles, hearty meat sauce, and three cheeses come together with just 25 minutes of prep.
Prep Time25 minutes
Cook Time5 hours 15 minutes
Total Time5 hours 40 minutes
Course: Dinner, entree, Main Course, main dish
Cuisine: Italian, Italian American
Keyword: crockpot dinner ideas, crockpot lasagna, easy lasagna recipe, Lasagna, lasagna recipe, Slow Cooker Lasagna, slow cooker lasagna recipe, slow cooker recipes
Servings: 8 servings
Author: Alyssa Rivers

Equipment

  • 1 Slow Cooker 5, 6, or 7-quart

Ingredients

  • 1 pound lean ground beef
  • 1 cup diced onion about 1 medium onion
  • 4 teaspoons minced garlic about 4 cloves
  • 1 (26-ounce) jar marinara sauce
  • 1 (6-ounce) can tomato paste
  • ½ cup water
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 (16-ounce) container small curd cottage cheese
  • 2 cups shredded mozzarella cheese
  • ½ cup shredded parmesan cheese
  • 10 uncooked lasagna noodles
  • chopped fresh parsley optional garnish

Instructions

  • Spray the bowl of a slow cooker with nonstick cooking spray and set aside.
  • Add 1 pound lean ground beef to a large 12 or 14-inch skillet and cook for 7-10 minutes over medium-high heat until browned and no pink remains. Drain any grease.
  • Add 1 cup diced onion and 4 teaspoons minced garlic, and cook for 2 minutes. Stir in 1 (26-ounce) jar marinara sauce, 1 (6-ounce) can tomato paste, ½ cup water, 2 teaspoons Italian seasoning, 1 teaspoon salt , and ½ teaspoon ground black pepper, and stir to combine.
  • Combine the 1 (16-ounce) container small curd cottage cheese, 2 cups shredded mozzarella cheese, and ½ cup shredded parmesan cheese in a large bowl.
  • To assemble the lasagna, layer ⅓ of the meat sauce in the bottom of the slow cooker. Layer about a third of the 10 uncooked lasagna noodles on top of the meat sauce, breaking them up as needed. Add a third of the cheese mixture on top of the noodles.
  • Repeat the layers twice more, finishing with the last third of the cheese mixture on top.
  • Cover and cook on LOW for 4-5 hours or on HIGH for 3 hours, until the noodles are fully tender.
  • Turn the slow cooker to WARM and let the lasagna rest for 15-30 minutes before serving to make dishing it up easier. Garnish with chopped fresh parsley.

Video

Notes

Storage & Make Ahead Instructions
  • Fridge: Store in an airtight container up to 5 days. Reheat in the microwave in 30-second increments.
  • Freezer: Not ideal to freeze once assembled. Freeze the meat sauce only, up to 3 months; thaw before using.
  • Make Ahead: Assemble up to 24 hours ahead. Reduce cook time by about half since the noodles soak in the liquid.

Nutrition

Calories: 423kcal | Carbohydrates: 41g | Protein: 34g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 71mg | Sodium: 1391mg | Potassium: 893mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1050IU | Vitamin C: 13mg | Calcium: 312mg | Iron: 4mg

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