This Crockpot Lasagna is the answer to a cozy, comforting meal without spending hours in the kitchen. It has all the rich, cheesy layers you love, made simple in the slow cooker. It’s a recipe that tastes like home, pure and simple.

My mom, Eva, was the queen of practical magic in the kitchen. I remember coming home from school on chilly afternoons, the air outside crisp with the scent of autumn leaves. The moment I’d open the door, the rich aroma of simmering tomatoes and garlic would wrap around me like a warm hug. Mom would just smile, pointing to the slow cooker humming quietly on the counter. She knew that by dinnertime, we’d have a perfect, bubbling lasagna waiting for us, a little bit of her love cooked into every single layer.

Ingredients List

1 pound ground beef
1 small onion, finely diced
1 tablespoon minced garlic
1 (26 ounce) jar spaghetti sauce
1 cup water
1 (15 ounce) container small curd cottage cheese
1 ½ cups shredded mozzarella cheese
2 Tablespoons grated parmesan cheese
1 large egg
2 Tablespoons fresh parsley, chopped (optional)
8-10 uncooked lasagna noodles

For the Topping:

½ cup shredded mozzarella cheese
⅓ cup grated parmesan cheese

Step-by-Step Instructions

Step 1: Brown the Beef and Aromatics

In a large skillet, brown the ground beef along with the diced onion until the meat is crumbled and cooked through. The smell that will fill your kitchen is the first promise of the wonderful meal to come! Add the minced garlic and cook for another minute or two until it’s fragrant. Don’t forget to drain off any excess grease.

Step 2: Create the Meat Sauce

Return the skillet to the heat and pour in the entire jar of spaghetti sauce and the cup of water. Give it a good stir to bring it all together. I love to use Mom’s favorite brand of sauce, but any kind you love will be perfect here.

Step 3: Mix the Cheesy Filling

In a separate medium-sized bowl, mix together the cottage cheese, 1 ½ cups of mozzarella, 2 tablespoons of parmesan, the egg, and the fresh parsley. This creamy, cheesy mixture is the heart of the lasagna, so mix it until it’s beautifully combined.

Step 4: Start Layering

First, spray your 5 or 6-quart oval crockpot with non-stick cooking spray. Spoon about a cup of the meat sauce into the bottom. Next, arrange a layer of uncooked lasagna noodles on top. You’ll need to break them to fit, and please don’t worry about making it look perfect! Top the noodles with a layer of the cottage cheese mixture. Continue layering—meat sauce, noodles, cheese mixture—until you run out, making sure to end with a final layer of meat sauce on top.

Step 5: Let the Slow Cooker Work Its Magic

Place the lid on your crockpot and cook on low for 3 to 5 hours. Every slow cooker is a little different; newer ones can run quite hot, so I’d suggest taking a peek around the 3-hour mark. You’ll know it’s ready when the noodles are tender and most of the liquid has been absorbed.

Step 6: Add the Final Cheesy Topping

Once the lasagna is cooked through, sprinkle the remaining ½ cup of mozzarella and ⅓ cup of parmesan cheese over the top. Put the lid back on for another 10-15 minutes, just until the cheese is melted into a glorious, gooey blanket. A little extra fresh parsley on top makes it look so lovely.

A Note on Your Slow Cooker

I find a simple 5 or 6-quart oval slow cooker works best for this recipe, as it lets you layer the noodles so nicely.

Nutritional Information

Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients you use. This is a general guide to help you make informed choices for your family’s table.

Healthier Alternatives for the Recipe

Leaner Protein: For a lighter version, you can easily substitute the ground beef with ground turkey or even lentils for a hearty vegetarian option.
Whole Grains: Try using whole wheat lasagna noodles. They add a lovely nutty flavor and a bit of extra fiber to the dish.
Lower-Fat Cheese: Feel free to use low-fat cottage cheese and part-skim mozzarella. The lasagna will still be wonderfully creamy and satisfying.

Serving Suggestions

I love to serve this with a simple green salad tossed in a light vinaigrette. The freshness cuts through the richness of the lasagna beautifully.
You can never go wrong with a side of warm, crusty garlic bread for scooping up every last bit of that delicious sauce.
For a quiet dinner at home, a simple glass of red wine complements the hearty tomato sauce perfectly.

Common Mistakes to Avoid

Using the Wrong Size Slow Cooker: This recipe is designed for a 5 or 6-quart oval slow cooker. A round one won’t allow the noodles to lay as flat, which can affect how evenly everything cooks.
Forgetting to Drain the Grease: Don’t skip draining the grease from the ground beef. This simple step prevents the final lasagna from being too oily.
Overcooking the Noodles: Keep an eye on your lasagna, especially if you have a newer model slow cooker that runs hot. Check for tenderness with a fork around the 3-hour mark to ensure the noodles don’t become mushy.

Storing Tips for the Recipe

Leftovers are one of the best parts of making lasagna! Once it has cooled completely, you can store it in an airtight container in the refrigerator for up to 4 days. It also freezes wonderfully. I like to cut it into individual portions before freezing, making for a quick and easy lunch or dinner later on. Simply thaw in the fridge and reheat gently in the microwave or oven.

From My Kitchen to Yours

This Crockpot Lasagna is more than just a meal; it’s a feeling of comfort and care, all layered together in one dish. It’s a recipe for busy weeknights, for quiet Sundays, and for any time you want to fill your home with warmth. I hope you’ll give it a try and that it helps you create your own sweet family memories around the dinner table.

FAQs

Can I use ricotta cheese instead of cottage cheese?

Yes, you certainly can. You can substitute ricotta for the small curd cottage cheese in equal amounts. Just be aware that ricotta can sometimes result in a slightly drier and more crumbly texture for that layer, but it will still be absolutely delicious.

Do I really not have to boil the lasagna noodles beforehand?

That’s the magic of this recipe! The uncooked noodles cook perfectly in the slow cooker with the liquid from the sauce and water. It saves so much time and effort, which is why my mom loved this method.

Can I assemble the lasagna the night before?

I would recommend assembling it right before you plan to cook it. If you assemble it the night before, the uncooked noodles might absorb too much liquid while sitting in the fridge, which could alter the final texture of the dish.

Easy Ravioli Lasagna In Crockpot Weeknight Winner

Author: Sarah
Total Time: 4 hours 20 minutes
Yield: 6–8 servings 1x

Print Recipe

Description

Ingredients

Scale

1 pound ground beef
1 small onion, finely diced
1 tablespoon minced garlic
1 (26 ounce) jar spaghetti sauce
1 cup water
1 (15 ounce) container small curd cottage cheese
1 ½ cups shredded mozzarella cheese
2 tablespoons grated parmesan cheese
1 large egg
2 tablespoons fresh parsley, chopped (optional)
8–10 uncooked lasagna noodles
½ cup shredded mozzarella cheese (for topping)
⅓ cup grated parmesan cheese (for topping)

Instructions

In a large skillet, brown the ground beef with diced onion until cooked through. Add minced garlic and cook 1-2 minutes more. Drain excess grease.
Stir in spaghetti sauce and water, and bring to a simmer.
In a bowl, combine cottage cheese, 1 ½ cups mozzarella, 2 tablespoons parmesan, egg, and parsley.
Spray a 5 or 6-quart oval crockpot with non-stick spray. Spread a cup of meat sauce on the bottom, then layer uncooked lasagna noodles, cheese mixture, and repeat, ending with meat sauce.
Cover and cook on low for 3 to 5 hours, checking at 3 hours for doneness.
Top with ½ cup mozzarella and ⅓ cup parmesan. Cover and cook another 10-15 minutes until cheese is melted.

Notes

Use a 5 or 6-quart oval slow cooker for best results. Drain grease from beef to avoid excess oil. Check noodles around 3 hours if using a newer slow cooker.

Prep Time: 20 minutes
Cook Time: 4 hours
Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 510
Sugar: 6g
Sodium: 890mg
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 34g
Cholesterol: 95mg

Keywords: crockpot, lasagna, slow cooker, cheesy, comfort food, family dinner