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Easy Crockpot Lasagna
A simple slow-cooker lasagna made with uncooked noodles, seasoned beef sauce, cottage cheese, and mozzarella. The lasagna cooks low and slow until the noodles are tender and the layers are ready to serve.
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Ingredients
- 1.5 lb ground beef
- 2 tbsp Italian seasoning (Divided in half; 1 tablespoon for the meat sauce and 1 tablespoon for the cheese mixture.)
- 24 oz roasted garlic herb spaghetti sauce (1 can)
- 1 cup beef broth
- 2.5 cup shredded mozzarella cheese (Divided; 1½ cups for the cheese mixture and the remainder for topping. The source indicates a 16-ounce bag or block.)
- 2.5 cup small-curd cottage cheese (The source indicates a 24-ounce tub.)
- 1 large egg
- 12 lasagna noodles (Use regular lasagna noodles, not no-boil noodles; uncooked.)
- cooking spray (For spraying the bottom and sides of the slow cooker.)
- fresh parsley (Minced; optional garnish.)
Steps
- 1
Heat a large deep skillet over medium-high heat. Add the ground beef and brown it until it is no longer pink.
- 2
Drain any excess grease from the skillet.
- 3
Add the spaghetti sauce, beef broth, and 1 tablespoon of the Italian seasoning to the skillet. Stir until everything is well mixed.
- 4
Simmer the sauce uncovered for 10 minutes, or until it is slightly thickened.
- 5
Meanwhile, place 1½ cups of the divided mozzarella, the cottage cheese, 1 tablespoon of the Italian seasoning, and the egg in a bowl. Stir well to combine into a cheese mixture.
- 6
Spray the bottom and sides of the slow cooker with cooking spray.
- 7
Spread 1 cup of the meat sauce over the bottom of the slow cooker.
- 8
Layer 3 uncooked lasagna noodles over the meat sauce. Break two noodles as needed to fit the shape of the slow cooker, leaving one noodle unbroken for the middle of the layer.
- 9
Spread 1 cup of the cheese mixture over the noodles.
- 10
Repeat the layers of meat sauce, noodles, and cheese mixture until all of the ingredients are used. The source indicates there should be enough for four sets of layers.
- 11
Top the final layer of noodles with the remaining mozzarella cheese.
- 12
Cover the slow cooker and cook on low for 3–5 hours, or until the noodles have absorbed the liquid and are soft. Check tenderness by lifting a noodle and poking it with a fork or cutting it with a knife.
- 13
Plate and serve the lasagna warm, optionally garnished with minced fresh parsley.
Notes
The body excerpt says the assembled lasagna may be refrigerated overnight before cooking, although a later response recommends prepping the components separately and assembling in the morning to help prevent the noodles from becoming mushy. After cooking, the lasagna may rest for 20–30 minutes to make slicing easier. Leftovers keep in an airtight container in the refrigerator for about 3–4 days or in the freezer for up to 3 months. The body excerpt also mentions cooking on high for 2 hours when needed, reheating refrigerated leftovers in the microwave for 3–4 minutes or in a 350°F oven for 20 minutes, and reheating individual frozen portions in the microwave for 7–8 minutes.
Nutrition per serving
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