Can I use no-boil noodles instead of regular lasagna noodles?

Absolutely! No-boil noodles work very well, absorbing sauce perfectly in the slow cooker’s moist environment. Just layer them as you would the regular ones.

Will this recipe work in a smaller or larger crock pot?

A standard 6-quart slow cooker is ideal. If yours is smaller or larger, adjust quantities or number of layers accordingly. Don’t overfill—the cheddar will spill!

Can I make this vegetarian?

Yes! Leave out the ground beef and add sautéed vegetables like mushrooms, zucchini, spinach, or even lentils. Still hearty and flavorful.

What if my lasagna comes out watery?

This can happen if too much grease is left in the meat or if you use extra liquidy spaghetti sauce. Drain your meat well, use a thick sauce, and let the lasagna rest uncovered after cooking to help it set.

Crock Pot Lasagna Recipe

Description

This Crock Pot Lasagna is a delicious, easy-to-assemble slow cooker twist on the classic Italian favorite. Layered with a rich meat sauce, creamy cheese blend, and perfectly cooked noodles, it’s a convenient, hands-off recipe perfect for busy weeknights or family gatherings.

Ingredients

Units Scale

Meat Sauce

1 pound lean ground beef
1 onion, chopped
2 cloves garlic, minced
3 1/2 cups spaghetti sauce
1 teaspoon salt
1 teaspoon pepper

Cheese Mixture

1 cup cottage cheese
1 cup ricotta cheese
1 egg
1/2 cup grated Parmesan cheese

Other Ingredients

1 (12 ounce) package lasagna noodles (uncooked)
4 cups shredded mozzarella cheese

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Instructions

Brown the Meat: In a large skillet over medium heat, cook the ground beef, onion, and garlic until the meat is browned and the onions are soft. Add salt and pepper, stirring to combine. Drain excess grease and return the mixture to the skillet.
Prepare the Sauce: Add the spaghetti sauce to the skillet with the browned meat. Mix well and cook for 2 more minutes to combine the flavors. Remove from heat.
Mix the Cheese Filling: In a large bowl, combine the cottage cheese, ricotta cheese, grated Parmesan cheese, and egg. Mix until thoroughly blended.
Prepare the Crock Pot: Spray the inside of your crock pot with non-stick cooking spray. Spoon a small amount of the meat sauce onto the bottom of the crock to prevent sticking.
Assemble the Lasagna Layers: Layer uncooked lasagna noodles over the sauce, breaking them as needed to fit. Add a layer of the meat sauce, then a layer of the cheese mixture, and sprinkle with shredded mozzarella. Repeat the layers in this order until all ingredients are used, finishing with meat sauce and a generous layer of mozzarella cheese on top.
Slow Cook: Place the lid on the crock pot. Cook on low for 4 to 5 hours, or until the noodles are tender and the cheese is melted and bubbly.

Notes

Do not overcook; lasagna is ready when noodles are tender and cheese is melted.
You can use different types of cheese, such as full ricotta or add extra Parmesan.
Feel free to add spinach or other vegetables between the layers for added nutrition.
No-boil noodles are not required; regular lasagna noodles work fine in the slow cooker.
Let the lasagna rest for 10 minutes before serving for easier slicing.

Nutrition

Serving Size: 1/8th of recipe
Calories: 430
Sugar: 6g
Sodium: 900mg
Fat: 21g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0.5g
Carbohydrates: 33g
Fiber: 3g
Protein: 29g
Cholesterol: 105mg