Description
This Slow Cooker Lasagna with Spinach is a comforting and easy-to-make dish that layers ground beef, fresh spinach, marinara sauce, and a blend of cheeses cooked slowly to tender perfection. The slow cooker method allows the flavors to meld beautifully while you set it and forget it, yielding a hearty, cheesy lasagna that’s perfect for family dinners or meal prep.
Ingredients
Scale
Meat & Vegetables
- 1 teaspoon avocado oil or olive oil
- 1 lb lean ground beef (90-93% lean)
- ½ medium yellow onion, diced finely (¾ cup)
- 5 garlic cloves, minced (~1 ½ tablespoons)
- 3 ounces fresh spinach (2 large handfuls), roughly chopped
Seasonings & Sauces
- 2 teaspoons dried Italian seasoning
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- 1 (24-ounce) jar marinara sauce
- 1 ½ cups water
Pasta & Cheese
- 8 ounces uncooked lasagna noodles (not the ‘No boil’ type), broken into small pieces
- 8 ounces (2 cups) shredded mozzarella cheese, divided
- 1 cup cottage cheese, lightly drained
- ⅓ cup shredded Parmesan cheese
Optional Garnish
- Fresh basil leaves
Instructions
- Cook the Beef Mixture: Place a large skillet over medium-high heat and spray with cooking spray when hot. Add the ground beef, diced onion, minced garlic, dried Italian seasoning, salt, and black pepper. Break up the meat with a spoon or spatula and cook, stirring occasionally, for 8-10 minutes until the beef is fully cooked and the onions begin to soften. Drain any excess fat if necessary.
- Prepare the Slow Cooker: Lightly mist the slow cooker insert with cooking spray to prevent sticking. Add the cooked beef and vegetable mixture into the bottom of the slow cooker.
- Add Remaining Ingredients: Pour the marinara sauce, water, chopped spinach, broken lasagna noodles, and 1 ½ cups of shredded mozzarella cheese into the slow cooker. Stir everything well to combine thoroughly, ensuring noodles are evenly distributed.
- Add Cottage Cheese: Dollop the cottage cheese in several spots over the mixture. Gently fold the cottage cheese into the mixture, taking care not to overmix; small pockets of cottage cheese add delightful texture.
- Top with Remaining Cheese and Cook: Evenly sprinkle the remaining mozzarella cheese (about ½ to ¾ cup) and the shredded Parmesan cheese on top. Cover the slow cooker and cook on LOW for 3-4 hours, or until the noodles are tender and the cheese has melted beautifully.
- Serve: Once cooked, turn off the slow cooker. Garnish with fresh basil leaves and additional Parmesan cheese if desired. Serve warm and enjoy your comforting slow cooker lasagna.
Notes
- Use lean ground beef (90-93% lean) to reduce excess fat and keep the dish healthier.
- Break the lasagna noodles into small pieces to help them cook evenly in the slow cooker.
- Do not use ‘No boil’ noodles as they may become overly mushy during slow cooking.
- Cooking time may vary depending on your slow cooker model; begin checking tenderness at 3 hours.
- Dolloping rather than fully mixing cottage cheese helps create flavorful cheesy pockets throughout the lasagna.
- Leftovers can be refrigerated for up to 3 days and reheated in the microwave or oven.
- Garnish with fresh basil or extra Parmesan for added flavor and presentation.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
