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Slow Cooker Lasagna

AuthorGinny'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!

A red and white check plate with a serving of Slow Cooker Lasagna and a slice of toasted garlic bread.
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

Comments (2)

Janice W.

Does this recipe use the REGULAR lasagna noodles?

I see it does not state NO BAKE lasagna noodles.

Thanks

The Ginny's Team

Hi Janice,

You can use either kind of noodles. They will both work. Enjoy!

-The Ginny’s Team

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