Slow Cooker Lasagna Featuring Cheesy Beefy Layers
Let pasta, gooey cheese, beef, and tasty spinach come together in your slow cooker for a no-fuss cozy meal.
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Cooking tools:
- Slow cooker
- Chef's knife
- Cutting board
- Spatula
- Spoon
- Plate
- Cooling rack
- Mixing bowl
- Fork
- Saute pan
- Stove
- Measuring cup
Ingredients
- 960 ml (4 cups) marinara sauce, divided
- 1/4 teaspoon red pepper flakes (optional)
- 1 teaspoon balsamic vinegar
- 6 cloves garlic, minced (about 2 tablespoons)
- 1/2 teaspoon ground black pepper, divided
- 1 teaspoon kosher salt, divided
- 1 teaspoon dried oregano
- 1 small yellow onion, diced
- 450 g 90% lean ground beef
- 1/2 cup packed fresh basil, chopped, or 0.25 cup chopped fresh parsley, plus extra for serving
- 67 g grated Parmesan cheese (about 0.67 cup)
- 1 large egg
- 285 g frozen spinach, thawed and squeezed very dry
- 680 g low-fat cottage cheese or part-skim ricotta cheese (about 3 cups)
- Nonstick spray or oil for greasing slow cooker
- 60 ml water (0.25 cup)
- 227 g part-skim mozzarella cheese, shredded (about 2 cups)
- 9 dry lasagna noodles (not oven-ready/no-boil noodles)
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