Slow Cooker Lasagna

Crockpot Lasagna is juicy, cheesy, and beefy, and it tastes just as good as Classic Lasagna, but it’s much simpler to make! There is no need to pre-cook noodles; add them raw to the slow cooker, and they will become perfectly tender. This lasagna can also be assembled a day in advance for easy meals (hello, Sunday lunch).

Slow cookers have fallen out of favor due to the popularity of Instant Pots and air fryers, but let’s not forget why we loved them in the first place: you can set it and forget it (like Crockpot Chili) until dinner time, so it’s ready when you are.

Ingredient

• 1 pound ground beef
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 can (29 ounces) tomato sauce
• 1 cup water
• 1 can (6 ounces) tomato paste
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1 package (8 ounces) no-cook lasagna noodles
• 4 cups (16 ounces) shredded part-skim mozzarella cheese
• 1-1/2 cups (12 ounces) 4% cottage cheese
• 1/2 cup grated Parmesan cheese

Directions

1. In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomato sauce, water, tomato paste, salt and oregano; mix well.
2. Spread a fourth of the meat sauce in an ungreased 5-qt. slow cooker. Arrange a third of the noodles over sauce (break the noodles if necessary). Combine the cheeses; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce.
3. Cover and cook on low for 4-5 hours or until noodles are tender.