A hearty slow cooker lasagna made with ground beef, marinara sauce, uncooked noodles, and three types of cheese. This easy crockpot version delivers all the classic flavors of traditional lasagna with... show more

american

italian

Nutrition

Provides high protein from ground beef and cheese, moderate carbohydrates from pasta, and some vitamins from spinach and marinara sauce.

Calories	356 kcal
Energy	1491 kJ
Protein	26 g
Total Fat	17 g
Saturated Fat	8 g
Trans Fat	0 g
Polyunsaturated Fat	1 g
Monounsaturated Fat	6 g
Cholesterol	60 mg
Carbohydrate	23 g
Sugars	4 g
Dietary Fibre	2 g
Sodium	475 mg

*per serving

Gluten FreeNut FreePeanut FreeSesame FreeEgg FreeSoy FreeShellfish FreeHigh Protein

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

pastadinnerslow cookermain coursecasserolefamily friendly

Crockpot Lasagna Recipe

The Real Food Dietitians (Jessica Beacom)

8

Name: Crockpot Lasagna Recipe — Tasty Bites
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 8 servings
Ingredients: 1 teaspoon Avocado Oil Or Olive Oil; 1 pound Lean Ground Beef (90-93% lean); 0.5 medium Yellow Onion (diced finely, yields approximately ¾ cup); 5 Garlic Cloves (minced, approximately 1 ½ tablespoons); 2 teaspoon Dried Italian Seasoning; 0.5 teaspoon Salt (fine salt); 0.25 teaspoon Black Pepper; 24 ounce jar Marinara Sauce; 1.5 cup Water; 3 ounce Fresh Spinach (2 large handfuls, roughly chopped); 8 ounce Lasagna Noodles (uncooked, broken into small pieces, not the no-boil type); 8 ounce Shredded Mozzarella Cheese (2 cups, divided); 1 cup Cottage Cheese (lightly drained if there is excess liquid); 0.333 cup Shredded Parmesan Cheese; Fresh Basil Leaves (optional for garnish)

servings

0

per serve

0

minutes

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Ingredients

1 teaspoon Avocado Oil Or Olive Oil

1 pound Lean Ground Beef 90-93% lean

0.5 medium Yellow Onion diced finely, yields approximately ¾ cup

5 Garlic Cloves minced, approximately 1 ½ tablespoons

2 teaspoon Dried Italian Seasoning

0.5 teaspoon Salt fine salt

0.25 teaspoon Black Pepper

24 ounce jar Marinara Sauce

1.5 cup Water

3 ounce Fresh Spinach 2 large handfuls, roughly chopped

8 ounce Lasagna Noodles uncooked, broken into small pieces, not the no-boil type

8 ounce Shredded Mozzarella Cheese 2 cups, divided

1 cup Cottage Cheese lightly drained if there is excess liquid

0.333 cup Shredded Parmesan Cheese

Fresh Basil Leaves optional for garnish

Equipment

Large skillet

Slow Cooker

Cooking spray

Spoon or spatula

Instructions

Place a large skillet over medium-high heat. When the skillet is hot, spray generously with cooking spray then add the ground beef, onion, garlic, Italian seasoning, salt, and pepper. Use a spoon or spatula to break up the meat as it cooks, stirring occasionally, for 8-10 minutes or until the onions start to soften and the beef is cooked through. Drain excess fat, if there is quite a bit in the pan.

Mist the slow cooker insert with cooking spray then add the cooked ground beef and vegetable mixture to the bottom.

Next, add the marinara sauce, water, spinach, noodles, and 1 1/2 cups shredded mozzarella cheese to the slow cooker. Stir well to combine.

Dollop the cottage cheese over the top of the meat and noodle mixture then very gently fold it into the mixture – being careful not to mix completely.

Sprinkle the remaining mozzarella cheese (about ½-¾ cup) and ⅓ cup shredded parmesan cheese on top and cook on LOW for 3-4 hours or until the noodles are tender. Turn off the heat and serve.

Garnish with fresh basil and additional parmesan cheese, if desired, and serve.