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As a busy mom, I know the struggle of balancing family life with finding time to cook meals that everyone will enjoy.

That’s why I absolutely love slow cooker recipes, especially when it’s something as comforting and hearty as lasagna.

This Crockpot Lasagna recipe is the perfect solution. It’s easy to throw together, healthier with cottage cheese, and delivers that same delicious lasagna flavor your family will love without much fuss.

Table of Contents

Key Takeaways

Cook Time: Low – 4 hours
Main Ingredients: Ground beef, farfalle noodles, cottage cheese, mozzarella cheese, crushed tomatoes, and more
Servings: 6
Extras: Can be paired with garlic bread, steamed vegetables, or a side salad
Tip: Use farfalle noodles and cottage cheese for a budget-friendly, healthier option without sacrificing flavor

Easy Crockpot Lasagna Recipe

On a busy weekday, I rely on my crockpot to help me serve a warm and delicious meal, and this Crockpot Lasagna is a fall favorite in my house.

I start by browning a pound of ground beef in a large skillet, making sure to break pieces up as much as possible so I avoid chunks in the lasagna.

Once it’s cooked through, I add in minced garlic for that extra burst of flavor, just for a minute to bring out the aromatics, then drain everything to get rid of the grease and fat.

I wipe out the skillet so there isn’t much grease left before I add the meat back into it with more ingredients.

Adding in the tomatoes, basil, and a dash of salt, the meat sauce comes together quickly with the help of a little water to make sure it stays saucy while it cooks low and slow.

While the meat sauce simmers, I mix together cottage cheese, an egg, shredded mozzarella (saving some for later), parmesan, and parsley.

Now, I know some might be wary of using cottage cheese in lasagna, but trust me, it blends perfectly, and once it’s cooked, you can’t even tell it’s different from ricotta cheese.

It makes slow cooker lasagna a bit lighter, which I love for those family dinners where we’re all looking for something hearty but not too heavy.

I grease my crockpot well because no one wants to scrape off lasagna layers stuck to the sides after it’s been cooking a while.

Then, I start layering—first a layer of meat sauce, then uncooked farfalle noodles (yes, the bowties work even better than lasagna noodles and are often cheaper!), and then the creamy cheese mixture.

You can break up uncooked lasagna noodles, but dishing this up is so much easier with bowties and other shaped pasta.

I repeat until everything is perfectly layered, ending with a top layer of sauce.

Set on low, it cooks for about 4 hours while I tackle everything else on my to-do list and spend time with the girls!

When the time’s almost up, I sprinkle the remaining mozzarella on top of the slow cooker lasagna and let it melt for a few extra minutes.

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Crockpot Lasagna Recipe

Course: Main

Cuisine: American

Prep Time: 10

Cook Time: 4

Total Time: 4 10

Servings: 6

Calories: 700kcal

Author: Lauren Cobello

Ingredients

1 lb. ground beef
1 minced garlic clove
24 oz can crushed tomatoes
12 oz. small curd cottage cheese
1 egg
1 box Farfalle Noodles uncooked
1 cup water
8 oz shredded mozzarella cheese
½ cup parmesan cheese
2 tbsp parsley
1 tbsp basil
salt and pepper to taste

Instructions

Brown meat in a large skillet.
Add garlic clove and saute for another minute.
Drain fat from meat
Add crushed tomatoes, basil, and 1 tsp salt to the meat.
Add 1 cup of water.
In a bowl, combine cottage cheese, egg, mozzarella (leave 1/2 cup set aside), parmesan, and parsley.
Grease the ENTIRE crockpot.
Pour 1 cup of meat sauce on the bottom of the crockpot.
Put down 1/2 box of noodles.
Spread ½ of the cheese mixture on top of the noodles.
Repeat layering, placing one last row of noodles on top of the cheese mixture and cover with the remaining sauce.
Cook on low for 4 hours, and then add the remaining cheese.
Cook for an additional 10-20 minutes so that the cheese melts.

Nutrition

Meal Substitutions

The Meat

If you’re looking for other protein options, ground chicken works as a lighter alternative, offering a leaner but still flavorful base.

If you like beef in your lasagna but want more flavor, you can add in Italian sausage- I’m a big fan, especially of the mild variety, and it can add more seasoning and fat to your dish.

If you’re aiming for a plant-based substitute, crumbled tofu can absorb the flavors of the sauce while adding a satisfying texture.

Another vegetarian-friendly option is using cooked lentils, which pack in protein and provide a hearty feel to the lasagna layers.

The Cheese

For a more traditional lasagna taste, you can swap the cottage cheese back out and add in the classic ricotta.

If you’re feeling indulgent, softening some cream cheese and mixing it into the cottage cheese creates a rich and decadent filling.

If you enjoy a tangier twist, adding goat cheese between the layers brings a unique flavor that complements the tomato sauce beautifully.

I also used parmesan, but you can use mozzarella, a combo of both, or another cheese you like- just make sure it’s one that melts and gets nice and gooey!

Dairy-free options like vegan mozzarella shreds or cashew-based cheeses melt nicely and can replicate the creaminess without compromising on texture.

The Pasta

I like using farfalle (aka bowties) because it makes cooking easier, it’s cheaper, and it scoops well in the end.

Penne or ziti can also be a fun change, as their shape helps hold onto the sauce, giving each bite a nice balance of ingredients.

Traditional lasagna noodles are always an option if you want to stick to the classic structure—just break them up to better fit in the crockpot.

Whole wheat pasta provides a healthier twist, adding extra fiber while maintaining the texture and heartiness.

Gluten-free lasagna noodles are another excellent substitute for anyone avoiding gluten, and they cook just as well in the crockpot as regular pasta.

Add-Ins

Adding fresh spinach to the layers boosts the nutritional content and gives the lasagna a fresh, vibrant touch without overpowering the flavors.

Roasted eggplant adds a rich, meaty texture that works well with the sauce, making it almost like an eggplant parm lasagna.

Bell peppers, whether roasted or raw, bring sweetness and a satisfying crunch to the dish.

Finely diced carrots and celery can also be added to the sauce, infusing the lasagna with extra flavor and hidden veggies that kids won’t even notice.

Serving Suggestions

When it comes to serving this Crockpot Lasagna, you can make it as simple or as dressed up as you’d like.

For a kid-friendly meal, I serve it with some garlic bread on the side—the cheesy, gooey lasagna with crunchy bread is always a hit with my family.

Sometimes, I whip up a simple side salad with mixed greens, cucumber, and a light balsamic vinaigrette to balance out the rich flavors of the lasagna.

For a veggie boost, I like to steam some broccoli or green beans. The bright, fresh vegetables are a great contrast to the lasagna’s hearty layers, and they’re an easy way to get my kids to eat their greens.

Another fun option is to pan-fry Brussels sprouts or carrots in the oven while the lasagna cooks. The roasted vegetables bring a little sweetness that pairs perfectly with the savory lasagna.

If we’re craving something extra comforting, mashed potatoes are a surprisingly great pairing. They soak up all the extra sauce, and my kids love them.

Lastly, if we’re hosting friends or family, I’ll serve the lasagna with a charcuterie-style board of cheeses, olives, and breadsticks to start. It makes dinner feel more like an event and still keeps things simple.

Other Slow Cooker Recipes

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And if you like this one, you might be interested in 40 other slow cooker dump recipes that are AMAZING!

FAQs

Can I use regular lasagna noodles instead of farfalle?

Absolutely! You can use traditional lasagna noodles, but I recommend breaking them into smaller pieces to fit the crockpot better. No need to cook them beforehand—just layer them in dry like the farfalle.

Do I need to cook the noodles before adding them?

Nope! The beauty of crockpot lasagna is that the noodles cook right in the sauce. The extra cup of water helps ensure that the noodles cook evenly and don’t dry out.

Can I use ricotta instead of cottage cheese?

Yes, if you prefer ricotta, feel free to substitute it.

Cottage cheese is a lighter, healthier option, but both will work perfectly.

How can I prevent my lasagna from becoming too watery?

Make sure you measure your water carefully and avoid adding too much liquid. If you’re worried, you can reduce the water by half.

Can I add vegetables to this recipe?

Yes, I think it’s great to add more nutrition to any dish, so adding veggies to lasagna would be perfect. Chopped spinach, mushrooms, or zucchini make great additions to the layers of lasagna.