Easy Crockpot Lasagna (No Oven Required)

Instructions

Brown the Beef: In a skillet over medium heat, cook the ground beef until fully browned, breaking it up as it cooks. Drain off excess fat to keep the lasagna from becoming greasy.
Prepare the Slow Cooker: Pour 1 cup of spaghetti sauce into the bottom of a 4-quart slow cooker. Spread it evenly to create a saucy base that prevents sticking.
Mix the Sauce: Toss the remaining spaghetti sauce with the cooked ground beef until well combined. This ensures every bite is flavorful.
First Layer: Place 2 uncooked lasagna noodles on top of the sauce in the slow cooker, breaking them if needed to fit.
Add Fillings: Spread one-third of the meat mixture over the noodles. Top with about ¾ cup of cottage cheese, smoothing it gently. Sprinkle with ½ cup of mozzarella cheese.

Second Layer: Add another layer of uncooked noodles, followed by another one-third of the meat mixture, the remaining cottage cheese, and another ½ cup of mozzarella cheese.
Final Layer: Add the last layer of uncooked noodles, top with the remaining meat mixture, and finish with the remaining mozzarella cheese.
Top It Off: Sprinkle the grated Parmesan cheese evenly over the top for extra flavor.
Cook: Cover and cook on LOW for about 4 hours, or until the noodles are tender and the cheese is melted and bubbly.
Rest: Turn off the slow cooker and let the lasagna rest for 10–15 minutes before slicing. This helps the layers set and makes serving easier.