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Easy Lazy Crock Pot Lasagna Recipe for Busy Family Dinners

Easy Lazy Crock Pot Lasagna Recipe

A simple slow-cooker lasagna made with uncooked noodles, seasoned ground beef, marinara sauce, cottage cheese, mozzarella, and Parmesan. Cook it on LOW until tender, then let it rest before serving.
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Prep Time 20 minutes
Cook Time 4 minutes
Total Time 4 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Meat Sauce
  • 1 pound Ground beef
  • 1 small Small onion, chopped
  • 1 jar (24-26 ounces) Spaghetti or marinara sauce
  • 1 teaspoon Italian seasoning or dried oregano
  • 1/2 teaspoon or 1 clove Garlic powder or minced garlic
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
Layers
  • 1 package (8 ounces) Uncooked regular lasagna noodles
  • 1 container (15-16 ounces) Cottage cheese
  • 2 cups Shredded mozzarella cheese, divided
  • 1/2 cup Grated Parmesan cheese

Method
 

Step-by-Step
  1. Brown the ground beef and chopped onion in a skillet over medium heat, breaking the beef into small pieces as it cooks. Drain any excess fat from the skillet.
  2. Stir the spaghetti or marinara sauce into the cooked beef and onion. Add the Italian seasoning, garlic powder or minced garlic, salt, and black pepper, then mix until evenly combined.
  3. Spread a thin layer of the meat sauce over the bottom of a 5- to 6-quart slow cooker. Make sure the base is covered before adding the noodles.
  4. Break the uncooked regular lasagna noodles into pieces and arrange them over the sauce. The noodles do not need to be boiled first, but they should be surrounded by sauce so they soften properly.
  5. Add a layer of cottage cheese followed by some of the shredded mozzarella. Repeat the layers of meat sauce, broken noodles, cottage cheese, and mozzarella until the ingredients are used.
  6. Finish with a layer of sauce, the remaining mozzarella, and the grated Parmesan. Cover the slow cooker and cook on LOW for 4–6 hours, until the noodles are tender and the cheese is melted.
  7. Turn off the slow cooker and let the lasagna stand covered for 10–15 minutes. Slice carefully and serve warm.

Notes

Use a 5- to 6-quart slow cooker and keep the lid closed during cooking. Do not cook much beyond 6 hours because the noodles may become overly soft. Ricotta may replace the cottage cheese in an equal quantity, although it creates a thicker, less moist filling.