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Slow Cooker Lasagna
High-protein slow cooker lasagna made with regular lasagna noodles that cook right in a hearty meat sauce. Easy, family-friendly, and perfect for weekends with great leftovers.
Equipment
- Slow Cooker 6 quart or larger
Ingredients
- olive oil spray
- 1 pound 90% lean ground sirloin beef ( or bison)
- ½ medium onion (diced)
- 3 cloves garlic (minced)
- 1 teaspoon kosher salt (divided)
- 1 teaspoon Italian seasoning
- 2 28-ounce cans crushed tomatoes ((I swear by Tuttorosso))
- ¼ cup water
- 3 cups part-skim cottage cheese (from 1 1/2 16-ounce containers, or use ricotta cheese or mix of both)
- 1 ½ cups part-skim shredded mozzarella cheese (divided)
- ¼ cup chopped fresh parsley (plus more for garnish)
- ¼ cup Parmesan cheese (or Pecorino Romano, freshly grated )
- 2 large eggs (beaten)
- 12 regular uncooked lasagna noodles (such as Barilla 11.25 ounces (not no-boil))
Instructions
- Spray a large pot over medium-high heat with oil, when hot add the ground beef and ¾ teaspoon salt. Sauté for about 3 to 4 minutes, or until the ground beef is mostly cooked then add the onion and garlic and cook until soft, 2 minutes.
- Add the crushed tomatoes and ¼ cup water (swoosh it around the tomato can to get every last bit) then add to the pot.
- Season with Italian seasoning, remaining ¼ teaspoon salt and bring to a boil, reduce the heat to medium-low, cover and simmer for about 20 minutes. Taste for salt and adjust as needed.
- Meanwhile while the sauce cooks, in a large bowl, mix together the cottage cheese (or ricotta), beaten eggs, Parmesan cheese, ½ cup of the mozzarella, and the chopped parsley. Set aside.
- Spray the sides of an oval 6-quart slow cooker with olive oil, then spread 1 cup of meat sauce on the bottom. Layer 3 lasagna noodles (break them to fit if needed), add 1 generous cup meat sauce, followed by ⅓ of the cheese mixture. Repeat this process 2 more time, finishing with the last 3 noodles. Top with the remaining sauce (you might have a little extra).
- Cook on low for 3 ½ to 4 hours, or as long as 6 if needed (time will vary depending on your slow cooker and the noodles you use). At the 3 hour mark, poke the center with a knife to see if the noodles are tender, if it slides in easily and noodles feel tender it’s done. If there’s resistance, add another 30 to 60 minutes.
- When noodles are tender, sprinkle the remaining 1 cup mozzarella over the top, cover, and cook until the cheese is melted, 5 to 10 minutes. Let it stand for 10 minutes with the lid off, then cut into 8 pieces. Garnish with parsley, if desired.
Notes
- Add in some veggies like spinach, or add mushrooms to the sauce.
- Store the leftovers in the fridge for 4 days in airtight containers.
- Freeze for up to 3 months in freezer-safe containers. Thaw in the fridge then reheat or cook as normal.
Tips for Perfect Lasagna in the Slow Cooker
- Use regular, uncooked lasagna noodles. They soften during cooking and hold their shape better than no-boil noodles in the slow cooker.
- Start with sauce on the bottom. This prevents sticking and ensures the noodles hydrate evenly instead of drying out.
- Don’t skimp on sauce. Slow cookers don’t reduce liquid like the oven does, but the noodles still need enough moisture to cook through, so I used more sauce than my baked recipe.
- Keep the lid closed. Each time you lift it, you lose heat and moisture, which can result in undercooked or gummy noodles.
- Cook on low, not high. I know you might be tempted, but trust the process. Low heat gives the noodles time to soften evenly and prevents the cheese layer from separating.
- Let it rest before slicing. Resting for at least 15 minutes helps the layers set, so it slices cleanly instead of turning into lasagna soup.
- Add the mozzarella at the end. Sprinkling it on during the final 5 to 10 minutes keeps it melty and gooey instead of overcooked.
Nutrition
Serving: 1/8th of recipe, Calories: 431kcal, Carbohydrates: 47g, Protein: 35.5g, Fat: 12.5g, Saturated Fat: 5.5g, Cholesterol: 104.5mg, Sodium: 997.5mg, Fiber: 5.5g, Sugar: 9g
- WW Points: 8