Ingredients
Scale
- 2 lbs Lean ground beef or ground turkey (93% lean)
- 1 jar (24 oz) Low-sodium marinara sauce
- 1 container (16 oz) Low-fat cottage cheese
- 2 cups Shredded mozzarella cheese
- 10–12 Dry lasagna noodles, broken into 2-inch pieces
- 1/2 cup Water
- 1 tablespoon Italian seasoning
- 1 teaspoon Garlic powder
- Salt and pepper to taste
Instructions
- Place your lean ground meat into the bottom of the crockpot. If you prefer a smoother texture, you can brown the meat in a pan beforehand, but for a true “no prep” version, ensure you use a very lean meat to prevent excess grease. Pour the entire jar of marinara sauce over the meat, followed by the water, Italian seasoning, garlic powder, salt, and pepper. Stir these elements together until the meat is well-coated.
- Add the broken lasagna noodle pieces directly into the crockpot. Fold them into the sauce mixture to ensure they are mostly submerged. Next, dollop the cottage cheese across the top and gently swirl it into the pasta and sauce. This creates a creamy, high-protein sauce as it cooks, mimicking the traditional ricotta layer without the extra fat.
- Cover the crockpot with the lid. Set the temperature to “Low” and cook for 4 hours. Avoid opening the lid during the cooking process to keep the steam inside, which is essential for softening the dry noodles. Around the 3.5-hour mark, check to see if the noodles are tender.
- Once the noodles are soft and the meat is fully cooked, sprinkle the 2 cups of shredded mozzarella cheese over the top of the pasta. Replace the lid for another 10 to 15 minutes, or until the cheese is completely melted and bubbly.
- Turn off the crockpot and let the lasagna sit for 5 minutes to thicken. Scoop large portions into deep bowls. Garnish with fresh parsley or red pepper flakes if desired. Serve immediately while hot and cheesy.
- Cook Time: 4 hours 5 minutes