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Crockpot Lasagna With Cottage Cheese

No-Boil Crockpot Lasagna With Cottage Cheese Recipe

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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 (28 oz) can crushed tomatoes
  • 2 tbsp tomato paste
  • 2 tsp Italian seasoning
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 cups cottage cheese
  • 1 large egg
  • 1 cup shredded mozzarella
  • ½ cup grated Parmesan
  • 2 tbsp chopped fresh parsley
  • 12 regular lasagna noodles, uncooked
  • 2 cups shredded mozzarella, for the top

Method
 

  1. Brown the ground beef in a skillet over medium-high heat, then add onion and garlic. Stir in crushed tomatoes, tomato paste, Italian seasoning, salt, and pepper. Simmer for 5 minutes.
  2. Mix cottage cheese, egg, 1 cup mozzarella, Parmesan, and parsley in a bowl until combined.
  3. Spread 1 cup sauce in the bottom of a 6-quart slow cooker. Layer 4 noodles, half the cheese mixture, and a third of the remaining sauce. Repeat with 4 noodles, the rest of the cheese mixture, and another third of sauce. Top with the last 4 noodles and cover with the remaining sauce.
  4. Cover and cook on low for 4 hours, or on high for 2 to 2½ hours, until noodles are tender.
  5. Turn off the slow cooker, sprinkle the 2 cups mozzarella on top, cover, and let melt for 15 minutes. Rest uncovered for 10 minutes, then slice and serve.

Notes

Let the lasagna rest a full 10 minutes off the heat so the slices stay intact when you lift them out. If your sauce looks thin, drain the crushed tomatoes briefly before adding them to the pan. Leftovers reheat beautifully and the layers firm up even more overnight.