Effortless Crock Pot Lasagna with Jar Sauce Recipe
This Effortless Crock Pot Lasagna recipe combines savory ground beef, creamy cottage cheese, and hearty marinara sauce layered with uncooked lasagna noodles, all slow-cooked to perfection. Using simple ingredients and minimal prep, this slow cooker lasagna delivers a comforting, cheesy Italian classic that's perfect for a busy weeknight or a cozy family meal.
- Prep Time: 15 minutes
- Cook Time: 3 hours 15 minutes
- Total Time: 3 hours 30 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Ingredients
Meat and Sauce
- 1 teaspoon olive oil
- 1 pound lean ground beef
- ½ teaspoon kosher salt
- 1 teaspoon granulated garlic powder
- 1 teaspoon no-salt added Italian seasoning
- 2 (24-ounce) jars marinara sauce
Cheese and Pasta
- 1 (1-pound) box lasagna noodles, uncooked
- 1 (16-ounce) tub low fat cottage cheese or ricotta cheese
- 2 ½ cups shredded Italian cheese blend
Instructions
- Cook the Beef: Heat a large skillet over medium-high heat. Add the olive oil and ground beef, stirring frequently to break the meat into small crumbles. Season with kosher salt, granulated garlic powder, and Italian seasoning. Continue cooking until the beef is browned and no longer pink. Remove from heat and stir in one jar of marinara sauce to combine thoroughly.
- Prepare Cheese Mixture: While the beef cooks, in a separate bowl, mix the low-fat cottage cheese together with 2 cups of the shredded Italian cheese blend until well combined and creamy.
- Layer the Lasagna - Base: Spray the inside of a 6-quart slow cooker with cooking spray or lightly rub with olive oil to prevent sticking. Spoon about ½ cup of the beef and marinara mixture into the bottom to create a base layer. Next, spread approximately ⅓ cup of the cottage cheese and shredded cheese mixture evenly over the sauce layer. Place an even layer of about 4 lasagna noodles on top; break some noodles if necessary to create an even coverage.
- Continue Layering: Repeat the layers in the same order—beef-marinara mixture, cheese mixture, noodles—until all the filling is used, ending with a final layer of noodles on top.
- Add Sauce and Cheese Topping: Pour the second jar of marinara sauce evenly over the top noodle layer, spreading to cover completely. Sprinkle the remaining ½ cup shredded Italian cheese blend evenly over the sauce.
- Slow Cook the Lasagna: Cover the slow cooker with its lid and cook on high for 2.5 to 4 hours or on low for 5 to 7 hours, until the cheese is melted, the sauce is bubbling, and the noodles are tender and cooked through.
- Serve: Once cooked, allow the lasagna to cool slightly in the slow cooker before scooping and serving warm.
Notes
- Use no-boil lasagna noodles or regular noodles designed for slow cooker use to ensure even cooking.
- Substitute ricotta cheese for cottage cheese if preferred for a richer texture.
- Adjust the seasoning to taste, especially if using salted marinara sauce.
- For added vegetables, consider layering cooked spinach or sautéed mushrooms.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated well in the microwave.
