Hearty Satisfying Crockpot Lasagna (Printable Version)
Layers of beef, cheese, tomato, and spinach gently mingle in a slow cooker, delivering comforting homemade flavor.
# Ingredients:
→ Meat Sauce
01 -
450 g 90% lean ground beef
02 -
1 small yellow onion, diced
03 -
1 teaspoon dried oregano
04 -
1 teaspoon kosher salt, divided
05 -
0.5 teaspoon ground black pepper, divided
06 -
6 cloves garlic, minced (about 2 tablespoons)
07 -
1 teaspoon balsamic vinegar
08 -
0.25 teaspoon red pepper flakes (optional)
09 -
960 ml (4 cups) marinara sauce, divided
→ Cheese and Filling
10 -
680 g low-fat cottage cheese or part-skim ricotta cheese (about 3 cups)
11 -
285 g frozen spinach, thawed and squeezed very dry
12 -
1 large egg
13 -
67 g grated Parmesan cheese (about 0.67 cup)
14 -
0.5 cup packed fresh basil, chopped, or 0.25 cup chopped fresh parsley, plus extra for serving
→ Assembly
15 -
9 dry lasagna noodles (not oven-ready/no-boil noodles)
16 -
227 g part-skim mozzarella cheese, shredded (about 2 cups)
17 -
60 ml water (0.25 cup)
18 -
Nonstick spray or oil for greasing slow cooker
# Steps:
01 -
Generously coat the bottom and sides of a 6- or 7-litre slow cooker with nonstick spray.
02 -
Heat a large, deep pan over medium-high heat. Add ground beef, diced onion, dried oregano, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Sauté, breaking up the meat, until browned and thoroughly cooked, about 5 minutes. Stir in minced garlic, balsamic vinegar, and red pepper flakes; cook for 30 seconds.
03 -
Reserve 240 ml (1 cup) marinara sauce. Remove the pan from heat and stir in the remaining 720 ml (3 cups) marinara sauce. Combine well and set aside.
04 -
In a large bowl, mix cottage cheese, thoroughly drained spinach, egg, grated Parmesan, chopped basil or parsley, and the remaining 0.5 teaspoon salt and 0.25 teaspoon black pepper. Use a fork to break apart the spinach and incorporate evenly.
05 -
Spread the reserved 240 ml (1 cup) marinara sauce in the bottom of the slow cooker. Arrange 3 dry lasagna noodles on top, breaking as needed to create an even layer. Overlap is acceptable and gaps are allowed.
06 -
Layer half of the remaining meat sauce over the noodles. Add all the cheese mixture. Sprinkle with half of the shredded mozzarella. Top with 3 more lasagna noodles.
07 -
Layer with the remaining meat sauce and finish with the last 3 lasagna noodles. Reserve the remaining mozzarella for later use.
08 -
Slowly drizzle 60 ml (0.25 cup) water over the top and edges of the lasagna, allowing some to trickle down the sides between the lasagna and the insert.
09 -
Cover and cook on LOW for 3 to 4 hours, until noodles are tender and center reaches 60°C (140°F). Do not use the HIGH setting.
10 -
Turn off the slow cooker, uncover, and sprinkle the reserved mozzarella evenly on top. Carefully remove the insert and set on a wire rack. Re-cover and let rest for at least 20 minutes before serving to allow it to set.
11 -
Top generously with additional fresh basil or parsley. Cut portions with a knife and serve using a large spatula or spoon. Serve hot.
# Notes:
01 -
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 175°C oven or microwave. Freeze for up to 3 months, thaw overnight in the refrigerator before reheating.