Slow Cooker Lasagna with Meat Sauce (High Protein)

This slow cooker lasagna is a simple, hands-free weekend dinner made with layers of lasagna noodles, hearty meat sauce, and high-protein cottage cheese and parmesan cheese. Delicious and easy to make!

crock pot lasagna

I love making this slow cooker lasagna on Sundays when I’m not at church. I come home and make a family friendly dinner full of protein that everyone in my house loves. Cooked low and slow, you get the cozy, classic taste of lasagna without turning on the oven. Perfect for leisurely weekends, family dinners, and even tastier leftovers the next day. If you’re looking for easier crock pot dinners like this, you’ll find plenty of cozy meals in my slow cooker recipe collection.

Why I Love This Crock Pot Lasagna

I started with a high protein lasagna recipe in the slow cooker for dinner last night and made this lasagna on a bit of a whim as I went along. I wasn’t entirely sure how it would turn out. Slow cooker lasagna may be unpredictable, but it’s a huge hit with my family. The noodles were cooked perfectly, the layers stuck together, and the leftovers were still the same the next day. This will definitely be in our regular dinner rotation.

• Traditional lasagna with much less effort: No need to turn on the oven or spend an afternoon in the kitchen.
• No need to boil: Even if you are not using non-boiled noodles, there is no need to boil them. Cooked right in the sauce!
• For children: Chess pasta with meat sauce? Say no more!
• Perfect Freezer Meals: It freezes and reheats like a dream, making it an ideal meal prep recipe.
• High in protein: This healthy lasagna with cottage cheese recipe provides 35.5 grams of protein per serving.

For another simple version, try the Skillet Lasagna, which lets you cook everything in one pan.

How to Make Slow Cooker Lasagna

After making the meat sauce and cottage cheese filling, add the lasagna to the slow cooker and cook. See recipe card below for printable instructions.

1. Brown the meat: It’s important to cook the ground beef before adding it to the crock pot. The texture will be much better! Heat oil in a pot over medium heat and season with salt. While it’s boiling, add the finely chopped onion and garlic.
2. Make the meat sauce: Add crushed tomatoes and water to the meat, sprinkle with Italian seasoning and remaining salt. Boil over medium heat for 20 minutes.
3. Make the filling: In a bowl, combine cottage cheese, eggs, Parmesan cheese, half the mozzarella, and parsley.
4. Layer the lasagna: Spray the slow cooker with oil and then pour the meat sauce into the bottom. Add the lasagna noodles, breaking them up as needed, and top with the meat sauce and 1/3 of the cheese. Repeat layers 2 more times, finishing with noodles and remaining sauce.
5. Cooking Lasagna Keep on low for 3 1/2 to 4 hours. Time may vary depending on the type of pot and noodles. After 3 hours, check if the noodles are soft by pricking the center with a knife. If the knife does not go in easily, cook for another 30 minutes to 1 hour.
6. How to Serve: Sprinkle the remaining cups of mozzarella on top, cover and cook until the cheese is melted. Open the lid and let the lasagna sit for 15 minutes before cutting. If you cut it too quickly, it won’t stick well.

Tips for the Perfect Slow Cooker Lasagna

• Use regular, uncooked lasagna noodles. They soften while cooking and hold their shape better than uncooked noodles in a slow cooker.
• Start with the sauce at the bottom. This will prevent sticking and evenly moisturize the cotton without drying it out.
• Don’t skimp on the sauce. A slow cooker doesn’t reduce liquid like an oven, but the noodles still need plenty of moisture to cook, so I used more sauce than I did in the baked recipe.
• Keep the lid closed. Heat and moisture escape each time you lift it, which can result in undercooked or sticky sides.
• Cook at a low temperature, not high. I know you may be tempted, but trust the process. The low heat gives the noodles time to soften evenly and prevents the cheese layer from separating.
• Let it rest before cutting. Letting it rest for at least 15 minutes will help the layers harden, so it will cut cleanly without turning into lasagna soup.
• Add mozzarella cheese at the end. Sprinkling it on during the last 5-10 minutes will keep it melty and sticky without overcooking it.

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• Meat Options: Substitute lean ground turkey or chicken.
• Nutritional Enhancement: If you want to eat it more heartily, try frying chopped vegetables such as mushrooms, spinach, bell peppers, and zucchini and then add them to the sauce.
• Vegetarian Slow Cooker Lasagna: Swap meat for vegetables.
• Keep the tradition alive Try using ricotta cheese instead of cottage cheese. You can also use a mix of the two. But I love cottage cheese. That’s because it’s hard to tell the difference between cottage cheese and ricotta, and they’re low in calories and high in protein.
• No time to make meat sauce at home? After browning the meat, mix in two 24-ounce jars of marinara and water, then begin layering in the slow cooker.
• Are you allergic to eggs? It can be omitted.
• Gluten Free Lasagna: Use gluten free noodles (I haven’t tested them).
• Try changing the hub. Replace parsley with fresh basil.

More Slow Cooker Dinner Recipes You’ll Love

For more dinner ideas, check out: five delicious Slow cooker recipes to inspire your next meal!