Very Simple Crock Pot Lasagna
Effortlessly satisfy your cravings for Italian comfort food with this Very Simple Crock Pot Lasagna recipe! Perfectly seasoned layers of tender ground beef, rich marinara sauce, creamy ricotta or cottage cheese, and melted mozzarella come together with ease in your slow cooker. No boiling of noodles required—just break them to fit as you build the lasagna right in the crock pot. Packed with classic flavors thanks to Parmesan, Italian seasoning, and a hint of fresh parsley garnish, this hearty dish cooks to cheesy perfection in just four hours on low. With only 15 minutes of prep time, this recipe is the ultimate fuss-free weeknight dinner for busy families or casual gatherings. Serve a slice of this cheesy, bubbling goodness with a side salad or garlic bread for a crowd-pleasing meal!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 24 ounces Jarred marinara sauce
- 1.5 cups Cottage cheese or ricotta cheese
- 2 cups Shredded mozzarella cheese
- 0.5 cups Grated Parmesan cheese
- 1 Egg
- 8 pieces Dried lasagna noodles
- 1 teaspoon Dried Italian seasoning
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
In a large skillet over medium heat, cook the ground beef until fully browned, about 6-8 minutes. Drain any excess grease.
Add the marinara sauce to the skillet with the cooked beef. Stir to combine and remove from heat.
In a mixing bowl, combine cottage cheese (or ricotta), 1 cup shredded mozzarella, Parmesan cheese, egg, Italian seasoning, salt, and black pepper. Mix until well combined.
Spread a thin layer of the meat sauce on the bottom of the crock pot to prevent sticking.
Break the dried lasagna noodles as needed to fit and layer them over the meat sauce in the crock pot.
Spread a layer of the cheese mixture over the noodles, then top with another layer of meat sauce. Repeat the layering process (noodles, cheese mixture, meat sauce) until all ingredients are used, finishing with a layer of meat sauce on top.
Sprinkle the remaining 1 cup of shredded mozzarella cheese over the top layer of meat sauce.
Cover the crock pot with the lid and cook on LOW for 4 hours, or until the noodles are tender and the cheese is melted and bubbly.
Turn off the crock pot and let the lasagna rest for 10-15 minutes before slicing and serving.
Garnish with chopped fresh parsley if desired.
Nutrition Facts
Calories |
4387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.1 g | 236% | |
| Saturated Fat | 80.6 g | 403% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 782 mg | 260% | |
| Sodium | 7816 mg | 340% | |
| Total Carbohydrate | 412.9 g | 150% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 56.3 g | ||
| Protein | 265.6 g | 531% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2638 mg | 203% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 3732 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
