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Slow Cooker Lasagna

Classic lasagna made effortless in the slow cooker. Layers of noodles, hearty meat sauce, and three cheeses come together with just 25 minutes of prep.

8 Servings

Nutrition (1 serv.)	Amount	Nutrition (1 serv.)	Amount
Calories	423 kcal	Sugar	10 g
Carbs	41 g	Cholesterol	71 mg
Protein	34 g	Sodium	1391 mg
Fat	14 g	Fiber	4 g
Sugar	10 g
Cholesterol	71 mg
Sodium	1391 mg
Fiber	4 g

Prep Time: 25 min Cook Time: 315 min Total Time: 340 min

https://therecipecritic.com/slow-cooker-lasagna/

Spray the bowl of a slow cooker with nonstick cooking spray and set aside.
Add 1 pound lean ground beef to a large 12 or 14-inch skillet and cook for 7-10 minutes over medium-high heat until browned and no pink remains. Drain any grease. 
Add 1 cup diced onion and 4 teaspoons minced garlic, and cook for 2 minutes. Stir in 1 (26-ounce) jar marinara sauce, 1 (6-ounce) can tomato paste, ½ cup water, 2 teaspoons Italian seasoning, 1 teaspoon salt , and ½ teaspoon ground black pepper, and stir to combine. 
Combine the 1 (16-ounce) container small curd cottage cheese, 2 cups shredded mozzarella cheese, and ½ cup shredded parmesan cheese in a large bowl. 
To assemble the lasagna, layer ⅓ of the meat sauce in the bottom of the slow cooker. Layer about a third of the 10 uncooked lasagna noodles  on top of the meat sauce, breaking them up as needed. Add a third of the cheese mixture on top of the noodles. 
Repeat the layers twice more, finishing with the last third of the cheese mixture on top. 
Cover and cook on LOW for 4-5 hours or on HIGH for 3 hours, until the noodles are fully tender.
Turn the slow cooker to WARM and let the lasagna rest for 15-30 minutes before serving to make dishing it up easier. Garnish with chopped fresh parsley.

Ingredients

1 pound lean ground beef

1 cup diced onion about 1 medium onion

4 teaspoons minced garlic about 4 cloves

1 (26-ounce) jar marinara sauce

1 (6-ounce) can tomato paste

½ cup water

2 teaspoons Italian seasoning

1 teaspoon salt

½ teaspoon ground black pepper

1 (16-ounce) container small curd cottage cheese

2 cups shredded mozzarella cheese

½ cup shredded parmesan cheese

10 uncooked lasagna noodles

chopped fresh parsley optional garnish

Instructions

Step 1

Spray the bowl of a slow cooker with nonstick cooking spray and set aside.

Step 2

Add 1 pound lean ground beef to a large 12 or 14-inch skillet and cook for 7-10 minutes over medium-high heat until browned and no pink remains. Drain any grease.

Step 3

Add 1 cup diced onion and 4 teaspoons minced garlic, and cook for 2 minutes. Stir in 1 (26-ounce) jar marinara sauce, 1 (6-ounce) can tomato paste, ½ cup water, 2 teaspoons Italian seasoning, 1 teaspoon salt , and ½ teaspoon ground black pepper, and stir to combine.

Step 4

Combine the 1 (16-ounce) container small curd cottage cheese, 2 cups shredded mozzarella cheese, and ½ cup shredded parmesan cheese in a large bowl.

Step 5

To assemble the lasagna, layer ⅓ of the meat sauce in the bottom of the slow cooker. Layer about a third of the 10 uncooked lasagna noodles on top of the meat sauce, breaking them up as needed. Add a third of the cheese mixture on top of the noodles.

Step 6

Repeat the layers twice more, finishing with the last third of the cheese mixture on top.

Step 7

Cover and cook on LOW for 4-5 hours or on HIGH for 3 hours, until the noodles are fully tender.

Step 8

Turn the slow cooker to WARM and let the lasagna rest for 15-30 minutes before serving to make dishing it up easier. Garnish with chopped fresh parsley.