Crockpot Lasagna
Ingredients
-
1
teaspoon
avocado oil or olive oil
-
1
lb
lean ground beef
-
½
medium
yellow onion, diced finely
-
5
cloves
garlic, minced
-
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, roughly chopped
-
8
ounces
uncooked lasagna noodles, broken into small pieces
-
8
ounces
shredded mozzarella cheese, divided
-
1
cup
cottage cheese
-
⅓
cup
shredded Parmesan cheese
-
to taste
fresh basil leaves, optional for garnish
Instructions
- Brown the beef with onions, garlic, and seasonings in a skillet, then drain excess fat.
- Add the beef mixture to the slow cooker and mix in marinara sauce, water, spinach, noodles, and part of the mozzarella.
- Dollop cottage cheese on top and gently fold it into the mixture.
- Sprinkle remaining mozzarella and Parmesan on top and cook on LOW for 3-4 hours until noodles are tender.
- Garnish with fresh basil and serve.
Nutrition Facts (estimated)
Servings
8 servings
Calories
380
Total fat
15g
Total carbohydrates
31g
Total protein
30g
Sodium
699mg
Cholesterol
57mg
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