Description
This Crockpot Lasagna is a comforting, slow-cooked twist on the classic Italian favorite. Layers of tender uncooked lasagna noodles, flavorful browned ground beef, creamy cottage cheese, savory mozzarella, and rich Parmesan cheese are cooked slowly in a crockpot with a hearty spaghetti sauce. Perfect for a hands-off meal that delivers melty cheese and perfectly cooked pasta every time.
Ingredients
Scale
Meat and Sauce
- 1 lb ground beef
- 1 jar (24 oz) spaghetti sauce
Pasta
- Lasagna noodles (uncooked), enough for layering (approximately 9-12 noodles)
Cheeses
- 1½ cups cottage cheese
- 1½ cups grated mozzarella cheese
- 2 tbsp grated Parmesan cheese
Instructions
- Brown the Beef: Heat a skillet over medium heat and cook the ground beef until fully browned, breaking it up with a spoon as it cooks. Once browned, drain any excess fat carefully to remove grease.
- Prepare Slow Cooker Layer: Pour 1 cup of the spaghetti sauce into the bottom of a 4-quart slow cooker to create a flavorful base layer. This prevents the noodles from sticking and adds moisture.
- First Layer: Place 2 uncooked lasagna noodles over the sauce, breaking them as needed to cover the bottom. Then spread one-third of the browned beef evenly over the noodles followed by ¾ cup cottage cheese and ½ cup shredded mozzarella cheese.
- Repeat Layers: Add another layer of noodles, then beef, cottage cheese, and mozzarella in the same proportions as before. Repeat this layering process a total of three times to build the lasagna in the slow cooker.
- Top Layer: Finish with a final layer of noodles, the remaining beef mixture, and top it off with the remaining mozzarella and sprinkle the grated Parmesan cheese evenly for a cheesy crust.
- Cook in Slow Cooker: Cover the slow cooker with the lid and cook on low heat for about 4 hours. Cook until the noodles are tender and the cheese is melted and bubbly around the edges.
- Serve: Carefully remove the lasagna from the slow cooker and serve hot for a hearty, comforting meal.
Notes
- Be sure to break the lasagna noodles to fit the width of your slow cooker to create even layers.
- You can substitute cottage cheese with ricotta if desired for a creamier texture.
- Allow the lasagna to rest for 10-15 minutes after cooking to help it set and make slicing easier.
- If your slow cooker runs hot, check at 3.5 hours to prevent overcooking or sticking.
- This recipe is great for prepping ahead; you can assemble in the morning and let it cook all day.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
