Easy Crockpot Lasagna

Introduction

This easy Crockpot lasagna transforms a classic comfort food into a hands-off weeknight miracle. You can layer it in just 15 minutes and let the slow cooker do all the work, resulting in perfectly tender noodles and rich, melty layers. It’s the ultimate set-it-and-forget-it meal for feeding a crowd.

Prep & Cook Time

• Prep Time: 15 minutes
• Cook Time: 180 minutes (3 hours on HIGH)
• 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 skillet over medium heat, brown the ground beef until no pink remains. Drain any excess fat. Stir in 1 tablespoon of the Italian seasoning, the roasted garlic herb spaghetti sauce, and the beef broth. Set aside.
2. In a medium bowl, combine the cottage cheese, the remaining 1 tablespoon of Italian seasoning, and the egg. Mix until well combined.
3. Break about 4 lasagna noodles in half so they fit better. Place the pieces in the bottom of a 6-quart slow cooker, overlapping slightly to cover the base.
4. Spread ⅓ of the meat sauce over the noodles. Dollop and spread ⅓ of the cottage cheese mixture over the meat sauce, then sprinkle with ¾ cup of the shredded mozzarella cheese.
5. Repeat the layers two more times: noodles, meat sauce, cottage cheese mixture, mozzarella cheese. For the final (third) layer, after adding the cottage cheese layer, sprinkle the remaining mozzarella cheese on top.
6. Turn off the slow cooker, uncover, and let the lasagna rest for 15-20 minutes before serving. This helps it set for cleaner slices. Garnish with fresh minced parsley if desired.

Variations

• Vegetable Layer: Add a layer of thinly sliced zucchini, spinach, or sautéed mushrooms between the noodles for a veggie boost.
• Creamier Layer: Substitute half of the cottage cheese for ricotta cheese in the cheese filling mixture.
• Different Protein: Swap the ground beef for ground Italian sausage or a 50/50 mix of beef and sausage.
• Crunchy Top: For the last 15 minutes of cooking, prop the slow cooker lid open slightly with a wooden spoon to allow steam to escape and create a firmer, less moist top layer.

Tips for Success

• Always let the lasagna rest after cooking; cutting into it immediately will result in a soupy mess.
• For easy clean-up, consider using a slow cooker liner before adding your ingredients.
• For more defined layers, try to keep the noodle pieces flat and avoid excessive overlap when placing them.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave until hot throughout, or cover and reheat larger portions in a 350°F oven for about 20-25 minutes.

FAQ

Can I cook this on LOW instead of HIGH?

No, it’s not recommended. Cooking on LOW will take too long for the noodles to cook properly and may result in a mushy texture. Stick to 3 hours on HIGH.

Why do I have to use regular lasagna noodles and not no-boil?

No-boil noodles are designed to absorb a specific amount of moisture, which is different in a slow cooker environment. Standard noodles work perfectly with the provided liquid ratios.

My cottage cheese seems watery. Is that okay?

Do I really need to break the noodles?

Breaking them helps fit the oval shape of most slow cookers and makes layering easier, but you can lay them in whole if they fit without excessive bending.

Can I assemble this the night before?

Yes, you can layer all the components in the cold slow cooker insert, cover tightly, and refrigerate overnight. Add about 30 minutes to the cook time since you’ll be starting with a cold pot.

Why is the lasagna so watery when I first take the lid off?

This is normal. The resting period (15-20 minutes) is crucial as it allows the lasagna to absorb the remaining liquid and set up for perfect slicing.