Slow Cooker Lasagna
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!
1 lb. ground beef or Italian sausage
10 oz. frozen spinach, chopped, thawed & drained
1 large onion, chopped
5 c. mozzarella cheese, shredded
3 cloves garlic, minced
1 ½ c. small curd cottage cheese
1 t. salt
½ c. Parmesan cheese, grated (NOT the powdery kind)
½ t. pepper
1 egg, beaten
1 jar (24 oz.) pasta sauce
1 t. dried oregano
1 c. water
1 box (8 oz.) lasagna noodles, uncooked
- In a large skillet or pot, brown the ground beef (or sausage) with the onion over medium heat. Drain.
- Add the garlic, salt and pepper, and cook for another minute over medium heat. Add the pasta sauce and water. Stir.
- 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.
- In a large bowl, mix 4 c. of mozzarella, cottage cheese, Parmesan, egg and oregano. Stir with a spoon until well blended.
- 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.
- Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours.
- Set the lid ajar for the last 30 minutes (or longer if needed) to allow remaining moisture to escape.