Slow Cooker Lasagna

Ginny's TeamAuthorGinny's TeamCategory, DifficultyBeginner

A slow cooker isn't just for chili anymore: try slow cooker lasagna for a hands-off weeknight meal. Just brown the beef, warm the spinach and sauce, and then layer all the ingredients in the slow cooker. Pepper, Parmesan cheese, and oregano all add a combination of flavors, while ground beef, frozen spinach, and lasagna noodles are easy-to-find grocery items. Just throw in all the ingredients for slow cooker lasagna and run errands or cook a side dish; a few hours later, you'll be ready for dinner!

Yields6 Servings
Prep Time25 minsCook Time3 hrsTotal Time3 hrs 25 mins
 1 lb ground beef or italian sausage
 10 oz frozen spinach (chopped, thawed, drained)
 1 large onion (chopped)
 5 cups mozarella cheese (shredded)
 3 cloves of garlic (minced)
 1 ½ cups small curd cottage cheese
 1 tsp salt
 ½ cup parmesan cheese (grated, NOT the powdery kind)
 ½ tsp pepper
 1 egg (beaten)
 24 oz pasta sauce
 1 tsp dried oregano
 1 cup water
 8 oz lasagna noodles (uncooked)
1

In a large skillet or pot, brown the ground beef (or sausage) with the onion over medium heat. Drain.

2

Add the garlic, salt and pepper, and cook for another minute over medium heat. Add the pasta sauce and water. Stir.

3

Squeeze the remaining moisture from the chopped spinach with a paper towel. Add the spinach to the sauce and stir until heated through. Remove the sauce from heat.

4

In a large bowl, mix 4 c. of mozzarella, cottage cheese, Parmesan, egg and oregano. Stir with a spoon until well blended.

5

Layer into your slow cooker pot: sauce, noodles (break them to fit), and cheese mixture. Depending on the size of your pot, you should have 3 or 4 layers. End with a layer of the sauce on top and finish with the remaining cup of mozzarella.

6

Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours.

7

Set the lid ajar for the last 30 minutes (or longer if needed) to allow remaining moisture to escape.

Ingredients

 1 lb ground beef or italian sausage
 10 oz frozen spinach (chopped, thawed, drained)
 1 large onion (chopped)
 5 cups mozarella cheese (shredded)
 3 cloves of garlic (minced)
 1 ½ cups small curd cottage cheese
 1 tsp salt
 ½ cup parmesan cheese (grated, NOT the powdery kind)
 ½ tsp pepper
 1 egg (beaten)
 24 oz pasta sauce
 1 tsp dried oregano
 1 cup water
 8 oz lasagna noodles (uncooked)

Directions

1

In a large skillet or pot, brown the ground beef (or sausage) with the onion over medium heat. Drain.

2

Add the garlic, salt and pepper, and cook for another minute over medium heat. Add the pasta sauce and water. Stir.

3

Squeeze the remaining moisture from the chopped spinach with a paper towel. Add the spinach to the sauce and stir until heated through. Remove the sauce from heat.

4

In a large bowl, mix 4 c. of mozzarella, cottage cheese, Parmesan, egg and oregano. Stir with a spoon until well blended.

5

Layer into your slow cooker pot: sauce, noodles (break them to fit), and cheese mixture. Depending on the size of your pot, you should have 3 or 4 layers. End with a layer of the sauce on top and finish with the remaining cup of mozzarella.

6

Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours.

7

Set the lid ajar for the last 30 minutes (or longer if needed) to allow remaining moisture to escape.

Slow Cooker Lasagna

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