Description
Crockpot Lasagna is a hassle-free take on the classic Italian favorite. With layers of hearty meat sauce, creamy cheese, and tender noodles, this slow-cooked dish is perfect for busy weeknights or family gatherings. No need to pre-cook the noodles—just set it and let your crockpot do the work!
Ingredients
Core Ingredients:
- 1 pound ground beef or turkey
- 24 ounces spaghetti sauce (store-bought or homemade)
- 24 ounces cottage cheese (or ricotta for a creamier texture)
- 16 ounces lasagna noodles (uncooked)
- 2 cups mozzarella cheese, grated
Optional Additions:
- 1 cup sautéed spinach or sliced mushrooms for extra veggies
- ¼ teaspoon red pepper flakes for a spicy kick
Instructions
- Prepare the Meat Sauce
- Heat a large skillet over medium heat and brown the ground beef or turkey.
- Drain excess fat and stir in the spaghetti sauce. Simmer for 3–5 minutes to blend the flavors.
- Spray the Crockpot
- Coat the inside of your crockpot with nonstick cooking spray to prevent sticking and ensure easy cleanup.
- Layer the Ingredients
- Spoon a thin layer of the meat sauce onto the bottom of the crockpot.
- Add a layer of uncooked lasagna noodles, breaking them into pieces to fit as needed.
- Spread ⅓ of the cottage cheese over the noodles.
- Add another layer of meat sauce, followed by ⅓ of the grated mozzarella cheese.
- Repeat the Layers
- Continue layering noodles, cottage cheese, meat sauce, and mozzarella until all ingredients are used.
- Ensure the final layer is meat sauce topped with mozzarella cheese.
- Cook the Lasagna
- Cover the crockpot with its lid and set it to LOW.
- Cook for about 4 hours, or until the noodles are tender and the cheese is melted and bubbly.
- Let It Rest and Serve
- Allow the lasagna to cool for 10 minutes to set the layers.
- Serve warm with garlic bread or a fresh green salad.
Notes
- Make It Ahead: Assemble the lasagna in the crockpot, cover, and refrigerate for up to 24 hours before cooking.
- Freeze Leftovers: Cool completely, then freeze individual portions in airtight containers for up to 3 months.
- Vegetarian Option: Swap the meat for sautéed vegetables like zucchini, mushrooms, and bell peppers.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Italian