Here’s a Slow Cooker Lasagna recipe that has only 5 ingredients.
This dinner 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!
Slow Cooker Lasagna
There is nothing like coming home at the end of a long day and having dinner ready to put on the table!
Ingredients
- 1 pound cottage cheese
- 2 cups shredded mozzarella cheese
- Two 26-ounce jars marinara sauce
- 2 pounds lean ground beef, cooked
- 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
Serving: 1serving, Calories: 457kcal, Carbohydrates: 36g, Protein: 43g, Fat: 15g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.4g, Cholesterol: 102mg, Sodium: 1304mg, Potassium: 1091mg, Fiber: 4g, Sugar: 9g, Vitamin A: 1067IU, Vitamin C: 13mg, Calcium: 231mg, Iron: 5mg
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.