Easy Crockpot Lasagna

Introduction

This Easy Crockpot Lasagna lets you skip the fuss of layering a baking dish and turning on the oven. You simply brown the meat, mix the cheese filling, and let your slow cooker do the rest, delivering all the classic comfort of lasagna with minimal effort. You’ll love how the noodles cook perfectly in the savory sauce right in the pot.

Prep & Cook Time

Prep Time: 15 minutes

Cook Time: 180 minutes (3 hours)

Total Time: 3 hours 15 minutes

Servings: 10

Ingredients

• 1½ pounds ground beef
• 2 tbsp Italian seasoning (divided in half)
• 24 ounce can roasted garlic herb spaghetti sauce
• 1 cup beef broth
• 2½ cups shredded mozzarella cheese (divided (you’ll need a 16 ounce bag or 16 ounce block))
• 2½ cups small curd cottage cheese ((you’ll need a 24 ounce tub))
• 1 large egg
• 12 lasagna noodles (NOT NO-BOIL) (uncooked)
• Fresh minced parsley (optional garnish)

Instructions

1. In a large skillet over medium-high heat, brown the ground beef until fully cooked. Drain any excess fat. Stir in 1 tablespoon of the Italian seasoning.
2. To the skillet with the beef, add the entire can of spaghetti sauce and the beef broth. Stir until well combined and let it simmer for 2-3 minutes. Remove from heat.
3. In a medium bowl, combine the cottage cheese, egg, the remaining 1 tablespoon of Italian seasoning, and 1½ cups of the shredded mozzarella cheese. Mix until fully incorporated.
4. Spread about 1 cup of the meat sauce mixture onto the bottom of a 6-quart crockpot.
5. Break 4 of the uncooked lasagna noodles into large pieces (roughly 2-3 inch chunks) and scatter them over the sauce in the crockpot to create a layer.
6. Spoon one-third of the remaining meat sauce over the noodles, followed by one-third of the cottage cheese mixture. Use the back of a spoon to gently spread it.
7. Repeat the layering process two more times: broken noodles, meat sauce, then cheese mixture.
8. Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the top.
9. Turn off the crockpot, remove the lid, and let the lasagna rest for 15-20 minutes before serving. Garnish with fresh parsley if desired.

Variations

• For a meatless version, simply omit the ground beef and use a vegetable-based broth.
• Create defined layers by using whole, uncooked noodles (breaking them only as needed to fit the shape of your crockpot).
• Serve individual portions topped with a dollop of ricotta cheese or a sprinkle of red pepper flakes for heat.
• For a deeper flavor, lightly toast the broken noodle pieces in a dry skillet for a minute before layering.

Tips for Success

• Letting the lasagna rest after cooking is crucial for clean slices and the perfect texture.
• For best results, avoid opening the lid during the 3-hour cook time to maintain heat and moisture.
• Ensure your meat sauce is simmering before adding it to the crockpot to help kickstart the cooking process.

Storage & Reheating

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or reheat larger amounts, covered, in a 350°F oven until warmed through.

FAQ

Can I use no-boil noodles?

Can I cook this on LOW instead of HIGH?

Yes, you can cook it on LOW for 5-6 hours. The HIGH setting is recommended for the best noodle texture.

Do I need to drain the cottage cheese?

No, you use the small curd cottage cheese directly from the container without draining.

Can I make this ahead of time?

You can prepare the meat sauce and cheese mixture up to a day ahead. Store them separately in the fridge, then assemble and cook the day of.

What size crockpot is best?

A 6-quart slow cooker is ideal for this recipe. A 5-quart may work but will be very full.

Why is my lasagna watery/runny?

This usually happens if the lid was removed during cooking or if it wasn’t allowed to rest after cooking. The resting period allows it to set perfectly.