Description
This Crockpot Lasagna is a perfect no-fuss comfort food that combines layers of hearty ground beef, spinach, and three kinds of cheese, all slow-cooked to tender, cheesy perfection. Ideal for busy weeknights or potlucks, it simplifies traditional lasagna by cooking everything in one slow cooker, saving you time and effort without sacrificing flavor.
Ingredients
Scale
Meat & 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
Seasoning & Sauce
- 2 teaspoons dried Italian seasoning
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- 1 (24-ounce) jar marinara sauce
- 1 ½ cups water
Lasagna & Cheese
- 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
Instructions
- Cook the Beef Mixture: Place a large skillet over medium-high heat. When hot, spray with cooking spray, then add ground beef, onion, garlic, Italian seasoning, salt, and pepper. Break up the meat with a spoon or spatula and cook, stirring occasionally, for 8-10 minutes until the beef is cooked through and onions begin to soften. Drain excess fat if necessary.
- Prepare the Slow Cooker: Mist the slow cooker insert with cooking spray. Add the cooked 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 well to combine all ingredients thoroughly.
- Add Cottage Cheese: Dollop the cottage cheese over the mixture in several spots. Gently fold the cottage cheese into the mixture, being careful not to overmix; small pockets of cheese are desirable.
- Top with Remaining Cheese and Cook: Sprinkle the remaining mozzarella cheese (about ½ to ¾ cup) and the ⅓ cup shredded Parmesan cheese evenly on 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 and additional Parmesan cheese if desired. Serve warm and enjoy your comforting slow cooker lasagna.
Notes
- This recipe simplifies traditional lasagna by cooking everything in a slow cooker, making it perfect for busy weeknights or potluck gatherings.
- Be cautious when folding in the cottage cheese to maintain pockets of cheese for texture and flavor variation.
- Use uncooked lasagna noodles, not the ‘no boil’ kind, to ensure they cook properly in the slow cooker.
- Lightly draining the cottage cheese helps prevent excess moisture that could make the lasagna watery.
- If you prefer spicier lasagna, add red pepper flakes to the beef while cooking.
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
