Crockpot Lasagna
This crockpot lasagna is a healthy twist on a classic favorite, featuring layers of tender noodles, lean ground beef, and nutrient-dense spinach, all cooked effortlessly in your slow cooker.
Ingredients
- 1 teaspoon avocado oil or olive oil
- 1 lb lean ground beef (90-93% lean)
- ½ medium yellow onion, finely diced (¾ cup)
- 5 cloves garlic, minced (~1 ½ tablespoons)
- 2 teaspoons dried Italian seasoning
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- 1 (24-ounce) jar marinara sauce
- 1 ½ cups water
- 3 ounces fresh spinach, roughly chopped (2 large handfuls)
- 8 ounces uncooked lasagna noodles, broken into small pieces
- 8 ounces (2 cups) shredded mozzarella cheese, divided
- 1 cup cottage cheese, lightly drained if needed
- ⅓ cup shredded Parmesan cheese
- Fresh basil leaves, optional, for garnish
Instructions
- In a large skillet over medium-high heat, heat the avocado oil. Add the ground beef, onion, garlic, Italian seasoning, salt, and pepper. Cook for 8-10 minutes, breaking up the beef as it browns. Drain excess fat if necessary.
- Spray your slow cooker insert with cooking spray. Layer the cooked beef and vegetable mixture at the bottom.
- Add marinara sauce, water, spinach, noodles, and 1 ½ cups mozzarella cheese. Stir everything together gently.
- Dollop the cottage cheese over the lasagna mixture. Gently fold it in without fully mixing.
- Sprinkle the remaining mozzarella cheese and Parmesan cheese evenly on top. Cook on LOW for 3-4 hours or until the noodles are tender.
- Turn off the crockpot. Serve warm, garnished with fresh basil and extra Parmesan cheese if desired.
Notes
Pro Tip: Look for a marinara sauce with minimal added sugar (5 grams or less per serving). It’s an easy way to keep this dish on the healthier side.