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Slow Cooker Lasagna

Melt-in-Your-Mouth Slow Cooker Lasagna for Comfort Food Lovers

This Slow Cooker Lasagna combines layers of rich meat sauce, creamy cheeses, and noodles, perfect for family dinners.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Resting Time 10 minutes
Total Time 4 hours
Servings: 8 slices
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meat Sauce
  • 1 tablespoon Olive Oil Spray Prevents sticking; use any cooking spray or brush with olive oil.
  • 1 pound Ground Sirloin 90% lean; substitute with ground turkey or bison for a different flavor.
  • 0.5 medium Onion Diced; yellow or white onions work best.
  • 3 cloves Garlic Minced; garlic powder can be an alternative—use 1 teaspoon.
  • 1 teaspoon Kosher Salt Divided; sea salt can also be a substitute.
  • 1 teaspoon Italian Seasoning Substitute with a mix of dried basil and oregano.
  • 2 cans Crushed Tomatoes 28-ounce cans; other brands are acceptable.
  • 0.25 cup Water Used to rinse the tomato cans.
For the Cheese Mixture
  • 3 cups Part-Skim Cottage Cheese Forms the creamy filling; ricotta can be used as a substitute.
  • 1.5 cups Shredded Mozzarella Cheese Divided; any melting cheese can work.
  • 0.25 cup Fresh Parsley Chopped for filling, more for garnish.
  • 0.25 cup Parmesan Cheese Grated; Pecorino Romano can be an alternative.
  • 2 large Eggs Beaten; omit if vegan or replace with a vegan egg substitute.
For the Noodles
  • 12 uncooked Regular Lasagna Noodles Do not use no-boil noodles as they can become mushy.

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions for Slow Cooker Lasagna
  1. Spray a large pot with olive oil and heat over medium-high. Add the ground sirloin and season with ¾ teaspoon of salt. Sauté for 5–7 minutes until mostly cooked, breaking it up with a spatula. Add the diced onion and minced garlic, cooking for an additional 2–3 minutes until soft and fragrant.
  2. Stir in the crushed tomatoes and ¼ cup of water. Season with Italian seasoning and remaining ¼ teaspoon salt. Allow to simmer for 20 minutes over low heat, stirring occasionally until thickened.
  3. In a separate bowl, mix together the cottage cheese, beaten eggs, grated Parmesan, ½ cup of shredded mozzarella, and chopped parsley. Stir until well combined.
  4. Prepare your slow cooker by spraying it with olive oil. Start layering: spread a thin layer of meat sauce on the bottom, then place 3 uncooked lasagna noodles over it. Follow with half of the cheese mixture, repeat layers until all ingredients are used, finishing with sauce on top.
  5. Cover the slow cooker and set to low, cooking for 3½ to 4 hours. Check noodle tenderness after about 3 hours.
  6. In the last 5 to 10 minutes, sprinkle the remaining 1 cup of mozzarella cheese evenly over the lasagna. Cover and let melt.
  7. Allow the lasagna to rest for at least 10 minutes before slicing. Garnish with additional parsley if desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 900mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 15IUVitamin C: 10mgCalcium: 25mgIron: 15mg

Notes

Expert Tips: Keep the lid closed, rest before slicing, stick to regular noodles, check noodle tenderness, and experiment with flavors.

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