Effortless Crock Pot Lasagna (w/ Jar Sauce)
Allow me to introduce you to the absolute easiest crock pot lasagna. It's a no-chop, no-boil noodle recipe, but you’ll still end up with a bubbly, cheesy, craveable one-pot meal. Made simple with spaghetti sauce and cottage cheese, it's about to become your new staple lasagna recipe!
Equipment
Ingredients
- 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
- 1 (1-pound) box box lasagna noodles, uncooked
- 1 (16-ounce) tub low fat cottage cheese or ricotta cheese
- 2 ½ cups shredded Italian cheese blend
Instructions
- Heat a large skillet over medium high heat. Add the olive oil and beef, stirring to break up into small pieces. Sprinkle with salt, garlic powder, and Italian seasoning, then cook until the beef is slightly browned and no longer pink. Turn off the heat, then pour over one jar of marinara sauce and stir to combine.
- While the beef cooks, mix the cottage cheese together with 2 cups of the shredded cheese until well combined.
- Spray with cooking spray (or rub with olive oil) a 6-quart slow cooker. Ladle about ½ cup beef-marinara mixture into the bottom of the slow cooker, then layer on about ⅓ cup of the cottage cheese-shredded cheese mixture, spreading evenly. Add an even layer of lasagna noodles (about 4) to create an even layer (you’ll need to break some into pieces in order to create an even layer.
- Repeat the layering process until all the filling has been used, ending with a layer of lasagna noodles.
- Pour over the second jar of marinara sauce, spreading evenly. Sprinkle on the remaining ½ cup of cheese, then cover and cook on high for 2.5-4 hours, or low for 5-7, or until the sauce is bubbling and the noodles have cooked through. Allow to cool slightly, then serve.
Notes
- To cut the lasagna into more uniform pieces, allow it to cool for 30-60 minutes prior to slicing. You can make this lasagna vegetarian by skipping the meat. See blog post, above, for substitution suggestions, tips, storage, and more.
- Every slow cooker is different, so your lasagna may take more or less time to cook. In my crock pot, this recipe took 2 ½ hours on high, but it could take up to 4 hours on high. Just check your lasagna after 2 hours to see how it’s doing the first time you make it. Keep in mind that if you leave the crockpot on high too long, the cheese will burn on the edges. If cooking on low, it will likely take between 5 to 7 hours. If the noodles aren't cooked through at the end of the cook time add 1/4 cup water around the edges, cover, and cook for 30 more minutes.
Nutrition
Serving: 1 (of 8) | Calories: 229kcal | Carbohydrates: 1g | Protein: 20g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 70mg | Sodium: 416mg | Potassium: 232mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 359IU | Vitamin C: 0.03mg | Calcium: 259mg | Iron: 2mg
