Crockpot Lasagna Recipe

Place a large skillet over medium-high heat and heat 1 teaspoon avocado or olive oil. Add 1 lb lean ground beef, ½ diced yellow onion, 5 minced garlic cloves, 2 teaspoons dried Italian seasoning, ½ teaspoon fine salt, and ¼ teaspoon black pepper. Break up the meat as it cooks, stirring occasionally for 8-10 minutes until the beef is cooked through and onions start to soften. Drain excess fat if necessary.

Spray the slow cooker insert generously with cooking spray. Add the cooked ground beef and vegetable mixture to the bottom of the slow cooker.

Pour in 1 (24-ounce) jar marinara sauce, 1 ½ cups water, 3 ounces roughly chopped fresh spinach, 8 ounces broken uncooked lasagna noodles, and 1 ½ cups shredded mozzarella cheese. Stir gently to combine all ingredients together evenly.

Dollop 1 cup lightly drained cottage cheese over the top of the meat and noodle mixture. Gently fold it into the mixture without overmixing to maintain layers.

Sprinkle the remaining shredded mozzarella cheese (about ½-¾ cup) and ⅓ cup shredded Parmesan cheese evenly on top of the mixture.

Cover and cook on LOW for 3-4 hours in the slow cooker until the noodles are tender and the cheese has melted.

Turn off the slow cooker and garnish with fresh basil leaves and additional Parmesan cheese if desired. Serve warm.