Crockpot Lasagna Layers (Printable Recipe)
Beef, cheese, spinach, and tomatoes soak and mix in a slow cooker, making every scoop taste homemade and soothing.
# Ingredients You'll Need:
→ Meat Sauce
01 -
960 ml (4 cups) marinara sauce, divided
02 -
0.25 teaspoon red pepper flakes (optional)
03 -
1 teaspoon balsamic vinegar
04 -
6 cloves garlic, minced (about 2 tablespoons)
05 -
0.5 teaspoon ground black pepper, divided
06 -
1 teaspoon kosher salt, divided
07 -
1 teaspoon dried oregano
08 -
1 small yellow onion, diced
09 -
450 g 90% lean ground beef
→ Cheese and Filling
10 -
0.5 cup packed fresh basil, chopped, or 0.25 cup chopped fresh parsley, plus extra for serving
11 -
67 g grated Parmesan cheese (about 0.67 cup)
12 -
1 large egg
13 -
285 g frozen spinach, thawed and squeezed very dry
14 -
680 g low-fat cottage cheese or part-skim ricotta cheese (about 3 cups)
→ Assembly
15 -
Nonstick spray or oil for greasing slow cooker
16 -
60 ml water (0.25 cup)
17 -
227 g part-skim mozzarella cheese, shredded (about 2 cups)
18 -
9 dry lasagna noodles (not oven-ready/no-boil noodles)
# Steps to Follow:
01 -
Pile on a bunch of extra fresh basil or parsley on top. Cut into pieces using a knife and put each slice onto plates with a big spatula or spoon. Enjoy it while it's still steamy.
02 -
Shut off the slow cooker, take off the lid, and spread the rest of the mozzarella evenly up top. Gently lift out the insert and set it on a wire rack to cool a bit. Pop the lid back on and let everything sit about 20 minutes so it gets nice and firm before scooping.
03 -
Put the lid on and cook using LOW for 3 or 4 hours. The noodles should turn soft and the middle should hit 60°C (140°F). Don’t turn it to HIGH.
04 -
Drizzle 60 ml water (about a quarter cup) all over — especially the sides so it can slip down between the lasagna and the slow-cooker dish.
05 -
Add your last three dry noodles on top and cover them with the rest of the meat sauce. Save the extra mozzarella for topping late in the process.
06 -
Place half the meat sauce over your noodles. Spoon in all your cheese mixture. Toss on half your shredded mozzarella cheese. Lay on three more noodles.
07 -
Slather the bottom of your slow cooker with 240 ml marinara you set aside. Layer on three dry noodles. If they're too big, snap 'em so they fit. Slight overlapping or little holes are totally fine.
08 -
Take out a big bowl. Toss in the cottage cheese, well-drained spinach, egg, grated Parmesan, chopped basil or parsley, and that last chunk of salt and pepper. Mix together with a fork, especially breaking up all the spinach bits.
09 -
Scoop out 240 ml (one cup) marinara for later. Pull the pan off the heat and pour in that leftover 720 ml (about three cups) sauce, mixing till everything looks even. Set it aside for layering soon.
10 -
Warm up a big, deep pan over medium-high. Toss in your ground beef, onion, oregano, half the salt and a bit of black pepper. Stir as it browns — break the meat up. Once it’s cooked, add garlic, balsamic, and red pepper flakes if you feel like it — let that go for half a minute.
11 -
Give your 6- or 7-litre slow cooker a really good spray along the bottom and sides so nothing sticks later.
# Extra Tips:
01 -
Stash leftovers in a closed container in your fridge for up to four days. Warm them up in the microwave or bake at 175°C. Want to freeze? It'll keep up to three months — just thaw in the fridge before heating it back up.