Description
This Easy Crockpot Lasagna recipe offers a comforting, cheesy, and flavorful twist on traditional lasagna made effortlessly in a slow cooker. Layers of seasoned ground beef simmered with marinara sauce, combined with a creamy ricotta and cottage cheese mixture, and melted mozzarella create a hearty meal perfect for family dinners. Using uncooked noodles, the slow cooking method allows all flavors to blend beautifully without the need for oven baking.
Ingredients
Scale
Meat Sauce
- 1 lb ground beef (80/20 fat content)
- 1 small onion (finely diced)
- 2 garlic cloves (pressed)
- 1/4 cup red wine (or beef broth)
- 32 oz marinara sauce
- 1/4 tsp dried thyme
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/2 tsp granulated sugar
- 4 Tbsp fresh parsley (chopped and divided)
Cheese Mixture
- 15 oz reduced fat ricotta cheese
- 16 oz low-fat cottage cheese
- 1 large egg
- 1 lb mozzarella cheese (4 cups shredded, divided)
Other
- 9 lasagna noodles (uncooked, NOT “oven ready”)
- 1/2 cup water
Instructions
- Cook the Meat: In a large deep pan over medium heat, combine ground beef and diced onion. Cook, breaking up the meat with a spatula until no longer pink, about 5 minutes. Add pressed garlic and sauté for 1 to 2 minutes until fragrant. Pour in 1/4 cup red wine (or beef broth), simmer until nearly evaporated, approximately 5 minutes.
- Season the Sauce: Stir in 3 cups of marinara sauce, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp dried thyme, 1/2 tsp granulated sugar, and 2 Tbsp chopped fresh parsley. Mix well, cover, and simmer gently for 5 minutes to blend flavors.
- Prepare Cheese Mixture: In a medium bowl, combine reduced fat ricotta cheese, low-fat cottage cheese, large egg, 1 cup shredded mozzarella cheese, and remaining 2 Tbsp parsley. Mix thoroughly until smooth and evenly combined.
- Assemble Lasagna: Lightly oil a 6-quart slow cooker. Spread 1 cup of marinara sauce evenly on the bottom. Layer 3 uncooked lasagna noodles over the sauce, breaking to fit as needed. Spoon one-third of the meat sauce over the noodles, sprinkle with 3/4 cup shredded mozzarella, then spread half of the cheese mixture. Repeat layering twice more, ending with meat sauce and mozzarella on top. Pour 1/2 cup water around the edges, allowing some to seep down the sides for even cooking.
- Slow Cook: Cover and cook on LOW setting for 3 1/2 to 4 hours until noodles are tender and lasagna is cooked through. Then, top with reserved mozzarella cheese, cover again, and cook an additional 10 minutes or until the cheese melts.
- Rest and Serve: Remove lid and let the lasagna rest in the slow cooker for 15 minutes before serving. This allows the layers to set for easier slicing and serving.
Notes
- You can substitute beef broth for red wine to make the recipe alcohol-free.
- Make sure to use uncooked lasagna noodles indicated as NOT “oven-ready”; they soften perfectly in the slow cooker with the added moisture.
- Letting the lasagna rest after cooking ensures easier slicing and better presentation.
- For best results, avoid opening the slow cooker lid during the cooking process to maintain temperature and cooking time.
- Use a slow cooker with at least 6-quart capacity to fit all layers properly.
