Crockpot Lasagna Recipe
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The Real Food Dietitians · by Jessica Beacom★ 5.0

Crockpot Lasagna Recipe

NUTRITION · PER SERVING240M COOK
CAL 20%·PRO 55%
CARBS 32G33% OF CAL
3G FIBER23G OTHER6G TOTAL SUGAR
FAT 19G43% OF CAL
8G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A comforting slow-cooker lasagna layered with ground beef, spinach, three cheeses, and marinara sauce. Tender and rich, it's ideal for busy weeknights and feeds a crowd.

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Nutrition & ingredients

Ingredients

serves 8
  • 1 teaspoon avocado oil or olive oil
  • 1 lb lean ground beef (I use 90-93% lean)
  • ½ medium yellow onion, diced finely (¾ cup)
  • 5 garlic cloves, minced (~1 ½ tablespoons)
  • 2 teaspoons dried Italian seasoning
  • ½ teaspoon fine salt
  • ¼ teaspoon black pepper
  • 1 (24-ounce) jar marinara sauce
  • 1 ½ cups water*
  • 3 ounces fresh spinach (2 large handfuls), roughly chopped
  • 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 if there is a lot of liquid***
  • ⅓ cup shredded Parmesan cheese
  • Fresh basil leaves, optional for garnish
PREP
30M
SODIUM
901MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.