This Slow Cooker Lasagna recipe has just 5 ingredients! It’s such an easy family slow cooker meal that is perfect for busy days.
This simple crockpot lasagna recipe is a big hit in my house. And I’m so happy to have a slow-cooker recipe that I can use for busy days where I don’t have time to cook. How cool is it that a slow cooker can make lasagna for you? Yes. Very cool, indeed! You do not need any experience in the kitchen to make this easy crockpot lasagna recipe!
Ingredients Needed:
- cottage cheese or ricotta cheese
- shredded mozzarella cheese
- jarred marinara sauce
- lean ground beef
- lasagna noodles- you do not need to cook them!
How to make Slow Cooker Lasagna:
The complete, printable recipe is at the end of this post.
- Place the cottage cheese and mozzarella cheese in a medium bowl and stir to combine.
- Add a thin layer of pasta sauce to the bottom of a slow cooker. Add a thin layer of the cooked ground beef and a layer of the noodles, breaking the noodles to make them fit. Top the noodle layer with a layer of the cheese mixture. Repeat until all of the ingredients are used, ending with a layer of sauce.
- Cover and cook on low for 6 to 8 hours. Serve hot.
Recipe Tips
- Add in frozen chopped spinach, squeezed dry. Add in chopped mushrooms. Use sausage in place of ground beef. Be creative!
- As the lasagna comes out of the oven, sprinkle a little more mozzarella cheese on top, as well as some chopped fresh parsley. That will make it look pretty!
What is the Best Slow Cooker?
The slow cooker that I’ve bought over and over again is the Hamilton Beach Portable 6 Quart Digital Programmable Slow Cooker. It’s the absolute best. I gift it to everyone too. If you want to make two kinds of lasagna at the same time in your slow cooker, buy this silicone divider set!
What I Love About This Recipe:
- It’s a no-brainer, EASY dinner recipe.
- We love lasagna, but sometimes we don’t want to do all of the work to make a classic lasagna.
- This is on my list of repeat-slow cooker recipes for busy weeknights! I love easy crockpot dinner recipes!
Best Slow Cooker Recipes:
Slow Cooker Lasagna
Ingredients
- 1 pound cottage cheese (can sub ricotta cheese)
- 2 cups shredded mozzarella cheese
- Two 26-ounce jars marinara sauce
- 2 pounds lean ground beef, cooked and drained
- One 9-ounce package lasagna noodles
Instructions
- Place the cottage cheese and mozzarella cheese in a medium bowl and stir to combine.
- Add a thin layer of pasta sauce to the bottom of a slow cooker. Add a thin layer of the cooked ground beef and a layer of the noodles, breaking the noodles to make them fit. Top the noodle layer with a layer of the cheese mixture. Repeat until all of the ingredients are used, ending with a layer of sauce.
- Cover and cook on low for 6 to 8 hours. Serve hot.
Notes
- Choose a type of marinara sauce that has garlic and Italian spices mixed in.
- Possible add-in: Frozen, defrosted spinach, squeezed dry.
- Substitution/additions: Ricotta cheese, ground turkey.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Lori, were you around when the CL Superfast book hit the BB? There was a slow-cooker lasagna from that which was a big hit for most reviewing–I need to try again, it wasn’t a winner with us. Maybe this recipe might work better…
Hee, twinkies and ice cream…Our best fast weeknight meal is 1) summer–tomato sandwich! and 2) fall/winter–CL’s Turkey Sausage Italian soup–I usually have some cooked hot turkey sausage frozen, so it’s quick and handy.
Thanks!
P.S. I see Recipe Boy has his prize-winning recipe up now, woohoo! He is a cutie! That pie looks so decadent! I left him a little comment…
My favorite quick time meal is meatball pita pockets. I have frozen turkey meatballs and i just warm them up and make a quick spaghetti sauce and toss them in the pita with mozarella cheese. Super easy and the family loves it!!
Spaghetti. BLAH! I am in a rut!
I love grilled, marinated shrimp with rice and a tossed salad
my go to meal is taco salad. so yummy and fast!
pasta and vegetables
I take Trader Joe’s basmati rice mix and chop up a chicken breast and throw it into the pressure cooker. Then, I add chopped artichoke hearts, kalamata olives, tomato, and feta. Or I take the same rice mixture, add broth, extra carrots, celery, onion, and chicken to make a soup, also in the pressure cooker.
Our quick meals usually involve whatever we have left over from the night before. If we don’t have leftovers, it’s usually eggs in some form.
My go to – veggie omelet or egg sandwich. It hits home every time!
Garlic Basil Tortellini Soup, so quick and easy!
1 tsp. butter
2 – 3 cloves of garlic, minced
32 oz. chicken broth (I use fat free, reduced sodium)
1/2 cup water
1/3 cup chopped fresh basil
1/8 tsp. pepper
3 cups frozen cheese tortellini
15 oz. can cannellini beans, rinsed and drained
2 Tbsp. balsamic vinegar
Saute the garlic in butter until tender, but not browned. Add the chicken broth, water, pepper, and basil, bring to a boil. Add the tortellini, reduce heat slightly, and cook until the tortellini float to the top, about 3 min, stirring if necessary. Add the balsamic vinegar and beans and heat until warmed through.