Easy Crockpot Lasagna

Introduction

This easy Crockpot lasagna is your new favorite hands-off dinner. You can layer it quickly in the morning and come home to a perfectly bubbly, comforting meal. It uses uncooked regular noodles for ultimate convenience, making the slow cooker do all the work.

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 one tablespoon of the Italian seasoning.
2. To the cooked beef, add the entire can of spaghetti sauce and the beef broth. Stir until combined, then remove from heat.
3. In a separate medium bowl, combine the cottage cheese, the remaining one tablespoon of Italian seasoning, and the egg. Mix well.
4. Spread about 1½ cups of the meat sauce mixture onto the bottom of a 6-quart slow cooker.
5. Break 4 of the uncooked lasagna noodles into pieces to create a single, even layer over the sauce.
6. Dollop and spread half of the cottage cheese mixture over the noodles. Sprinkle with 1 cup of the shredded mozzarella.
7. Spoon another 1½ cups of meat sauce over the cheese. Add another layer of 4 broken, uncooked noodles.
8. Repeat the layering: remaining cottage cheese mixture, 1 cup of mozzarella, and another 1½ cups of meat sauce.
9. Finish with a final layer of the last 4 broken noodles and the remaining meat sauce.
10. After 3 hours, turn off the slow cooker and sprinkle the remaining ½ cup of mozzarella cheese over the top. Cover and let it sit for 15-20 minutes to melt the cheese and allow the lasagna to set.
11. Garnish with fresh minced parsley if desired, then serve directly from the pot.

Variations

• Vegetable Lover’s: Add a layer of thinly sliced zucchini, spinach, or sautéed mushrooms between the noodle and cheese layers.
• Spicy Kick: Add a pinch of red pepper flakes to the meat sauce or use a spicy sausage instead of half the ground beef.
• Creamier Version: Replace the cottage cheese mixture with an equal amount of ricotta cheese seasoned with the Italian seasoning and egg.
• Open-Face Bowls: For a deconstructed version, serve the cooked meat sauce over broken, cooked lasagna noodles, topped with the cheese mixtures.

Tips for Success

• Ensure the meat sauce covers the noodles completely in each layer to provide enough moisture for them to cook properly.
• Resist the urge to open the lid during the 3-hour cook time, as this releases heat and steam critical for cooking the noodles.
• Let the lasagna rest for the full 15-20 minutes after cooking; this allows the layers to firm up for cleaner slices.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or reheat larger portions in a covered oven-safe dish at 350°F until warmed through. You can also freeze portions for up to 3 months.

FAQ

Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken works perfectly as a 1:1 substitute for the ground beef.

Why can’t I use no-boil noodles?

No-boil noodles are designed to absorb a specific amount of moisture and will turn to mush during the extended cooking in the slow cooker. Regular, uncooked noodles hold up much better.

Do I really not need to boil the noodles first?

Correct! The moisture from the sauce and broth, trapped by the slow cooker lid, steams and cooks the regular noodles perfectly in the 3-hour timeframe.

My slow cooker runs hot. What should I do?

If your slow cooker tends to cook fast, check for doneness at the 2.5-hour mark. The noodles should be tender and the sauce bubbly around the edges.

Can I cook this on HIGH instead of LOW?

It’s not recommended. Cooking on HIGH may cause the edges to burn and the center to be undercooked, and the noodles may not have the right texture.

What size slow cooker do I need?

This recipe is designed for a 6-quart oval slow cooker. A 5-quart may work but will be very full, and an 8-quart will cook faster due to the wider surface area.