Description

This Easy Crockpot Lasagna recipe combines classic flavors with the convenience of slow cooking. Ground beef simmers in a roasted garlic herb spaghetti sauce and beef broth, layered with lasagna noodles, a creamy cheese mixture of mozzarella, cottage cheese, and egg, then slow cooked to perfection in a crockpot. The result is a hearty, comforting dish perfect for busy days requiring minimal hands-on time.

Ingredients

Scale

Meat Sauce

1½ pounds ground beef
2 tbsp Italian seasoning (divided in half)
24 ounce can roasted garlic herb spaghetti sauce
1 cup beef broth

Cheese Mixture

2½ cups shredded mozzarella cheese (divided, about 16 ounces total)
2½ cups small curd cottage cheese (about 24 ounces)
1 large egg
1 Tablespoon Italian seasoning (from the divided amount above)

Other

12 lasagna noodles (uncooked, NOT no-boil)
Fresh minced parsley (optional garnish)

Instructions

Brown the beef: In a large deep skillet over medium-high heat, cook the ground beef until no longer pink. Drain any excess grease to keep the sauce from becoming too oily.
Prepare the meat sauce: Add the roasted garlic herb spaghetti sauce, beef broth, and one tablespoon of Italian seasoning to the browned beef. Stir well to combine and simmer uncovered for 10 minutes, allowing the sauce to slightly thicken.
Mix the cheese filling: While the meat sauce simmers, combine 1½ cups of the mozzarella cheese, the small curd cottage cheese, one tablespoon of Italian seasoning, and the egg in a bowl. Stir thoroughly until ingredients are well incorporated.
Prepare the crockpot: Spray the bottom and sides of your crockpot with nonstick cooking spray to prevent sticking.
Layer the lasagna: Spread 1 cup of meat sauce evenly on the bottom of the crockpot. Then layer three uncooked lasagna noodles on top. Depending on your crockpot’s shape, break two noodles to fit and leave one unbroken in the center.
Add cheese layer: Spread 1 cup of the cheese mixture on top of the noodles. Repeat these layers—meat sauce, noodles, cheese mixture—until all ingredients are used, aiming for four full sets of layers.
Top with mozzarella: Finish with the remaining mozzarella cheese spread over the final layer of noodles.
Cook the lasagna: Cover the crockpot and cook on low heat for 3 to 5 hours. The noodles will absorb the liquid and become tender. Test doneness by lifting or cutting the noodles with a fork or knife.
Serve: Once cooked through, plate the lasagna and garnish with fresh minced parsley if desired. Serve warm.

Notes

Use uncooked lasagna noodles, as no-boil noodles will become too mushy in the crockpot.
Breaking the noodles to fit your crockpot shape helps ensure even layering and cooking.
Check noodles for doneness after 3 hours to avoid overcooking.
Leftover lasagna can be refrigerated for up to 3 days and reheated gently in the microwave or oven.
For a lighter dish, use part-skim mozzarella and low-fat cottage cheese.

Prep Time: 20 minutes
Cook Time: 3 to 5 hours
Category: Main Course
Method: Slow Cooking
Cuisine: Italian-American

Keywords: Crockpot lasagna, slow cooker lasagna, easy lasagna recipe, ground beef lasagna, comfort food, Italian casserole