Easy Crockpot Lasagna with Ground Beef and Three Cheeses
This slow cooker lasagna delivers all the comfort of traditional baked lasagna with minimal effort. Ground beef is simmered with marinara, herbs, and a splash of red wine, then layered with uncooked noodles and a rich three-cheese blend of ricotta, cottage cheese, and mozzarella. The slow cooking process allows the noodles to absorb the sauce while melding all the flavors together. Perfect for busy weeknights or feeding a crowd, this hands-off approach produces tender noodles and perfectly melted cheese without heating up the kitchen.
Ingredients
- 1 lb ground beef, 80/20 fat content
- 1 small onion, finely diced
- 2 cloves garlic, pressed
- ¼ cup red wine, or beef broth
- 32 oz marinara sauce
- ¼ tsp dried thyme
- ½ tsp sea salt
- ¼ tsp black pepper
- ½ tsp granulated sugar
- 4 Tbsp fresh parsley, chopped and divided
- 15 oz reduced fat ricotta cheese
- 16 oz low-fat cottage cheese
- 1 large egg
- 1 lb mozzarella cheese, 4 cups shredded divided
- 9 lasagna noodles, uncooked NOT oven ready
- ½ cup water
Instructions
- 1
Combine ground beef and onion in large deep pan over medium heat
- 2
Cook breaking up meat with spatula until no longer pink
- 3
Add garlic and sauté 1 to 2 minutes
- 4
Add red wine and simmer until nearly evaporated
- 5
Add marinara sauce salt pepper thyme sugar and parsley
- 6
Mix well cover and simmer 5 minutes
- 7
Combine ricotta cottage cheese egg mozzarella cheese and parsley in medium bowl
- 8
Mix cheese mixture well
- 9
Lightly oil 6 quart slow cooker
- 10
Spread marinara sauce on bottom then top with noodles breaking to fit
- 11
Top with meat sauce sprinkle with mozzarella then spread with ricotta mixture
- 12
Repeat until you have 3 layers of noodles
- 13
Top third layer with remaining meat sauce and mozzarella
- 14
Pour water around edges allowing some to go down sides
- 15
Cover and cook on LOW 3 1/2 to 4 hours
- 16
Top with reserved mozzarella cover and cook 10 minutes until cheese melts
- 17
Let lasagna rest 15 minutes for easier serving
Tips
Use regular lasagna noodles not oven-ready ones as they absorb liquid better during slow cooking
Pour water around edges to help steam noodles and prevent sticking to sides
Let lasagna rest 15 minutes before serving to allow layers to set and make cutting easier
Good to Know
Refrigerate covered for up to 3 days
Can assemble layers in slow cooker insert and refrigerate overnight then cook next day
Let rest 15 minutes before cutting into squares
Common Mistakes
Use regular noodles not oven-ready to avoid mushy texture
Don't skip resting time or lasagna will fall apart when served
Substitutions
FAQ
Can I use oven-ready noodles instead?
No, regular uncooked lasagna noodles work better in the slow cooker as they absorb liquid properly without becoming mushy.
What if I don't have red wine?
Beef broth works perfectly as a substitute and provides similar depth of flavor to the meat sauce.
How long will leftovers keep?
Stored covered in the refrigerator, leftover lasagna will keep for up to 3 days and reheats well in the microwave.