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Skinny Crockpot Lasagna


This Skinny Slow Cooker Lasagna is simple to make and is a meal the entire family will love. Why spend so much time in the kitchen making regular lasagna when you can let your slow cooker do the work?

Makes 8 ( 1 cup) servings

Looking for more great lasagna recipes? Be sure to check these out:

Easy One Pot Skillet Lasagna 

Cream Cheese Chicken Lasagna 

Crockpot Lasagna Soup

What Ingredients do I need to make this Skinny Slow Cooker Lasagna?

  • Lean ground beef- I use Laura’s Lean 96% ground beef. You can also use ground turkey or substitute 1/2 lb. with Italian sausage 
  • Spices-  salt, ground black pepper, dry parsley, Italian seasoning, garlic powder, onion powder
  • Worcestershire sauce- gives the meat sauce some delicious flavor 
  • White granulated sugar substitute -I use Lakanto Classic Monkfruit Sweetener)- helps balance the tomato sauce acidity by adding a bit 
  • Cornstarch- thickens the sauce
  • Tomato sauce-2 (15 oz.) cans
  • Crushed tomatoes- 1 (28 oz.) can
  • Lasagna noodles, uncooked-for this slow cooker lasagna you will need to use regular (dry not boiled) lasagna noodles. Do NOT use OVEN READY lasagna noodles.You will layer the lasagna noodles uncooked in your slow cooker. 
  • Reduced fat mozzarella cheese- I use Market Pantry from Target
  • Fat free cottage cheese
  • Grated parmesan cheese

How long does this Skinny Slow Cooker Lasagna take to cook?

All slow cookers can vary in cooking temperatures. This slow cooker lasagna takes about 4 hours on low, but yours may cook a little faster or slower. I would check on it at about the 4 hour mark, so that it doesn’t overcook or dry out.

How do I make this Skinny Slow Cooker Lasagna?

Spray a large skillet with non stick cooking spray. Cook the lean ground beef over medium heat until browned and cooked through. Break up the meat into small pieces as it cooks.

Add salt, pepper, onion powder, Italian seasoning, parsley, garlic powder, and Worcestershire sauce.

In a medium mixing bowl combine tomato sauce, sugar substitute, and crushed tomatoes.

Whisk in 1 Tbsp cornstarch. Stir until well combined. 

Pour sauce mixture into the skillet with the meat. 

Stir and simmer 30 minutes. 

In a medium mixing bowl combine 1 1/2 cup reduced fat mozzarella, parmesan cheese and cottage cheese.

Stir until well combined.

Spray the bottom and sides of the slow closer with non stick cooking spray.

Spread 1 cup of the meat sauce in the bottom of the slow cooker.

Arrange a few noodles to cover the sauce (you may need to break the noodles to fit) 

Top with 1 cup of meat sauce and cheese mixture. 

Make a second layer with noodles, another 1 cup of sauce, and cup of cheese mixture.

Repeat layers until the top is used with the remaining meat sauce. 

Then sprinkle with the remaining 1/2 cup mozzarella cheese over the top and sprinkle a little dry parsley over the top, if desired. 

Cover and cook on low for about 4-5 hours or until noodles are tender.

Makes 8 ( 1 cup) servings

 

Ingredients:

  • 1 lb. 96% ground beef – I use Laura’s Lean 
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 Tbsp dry parsley 
  • 2 tsp Italian seasoning
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 1/2 Tbsp Worcestershire sauce
  • 2 Tbsp white granulated sugar substitute ( I use Lakanto Classic Monkfruit Sweetener)
  • 1 Tbsp cornstarch 
  • 2 (15 oz.) can tomato sauce 
  • 1 (28 oz.) can crushed tomatoes 
  • 8 oz. uncooked lasagna noodles or whole grain lasagna noodles if you have whole grain pasta as a zero point food item
  • 2 cups shredded fat free or reduced fat mozzarella cheese, divided ( I use Market Pantry from Target) 
  • 1 1/2 cups fat free cottage cheese
  • 1/2 cup grated parmesan cheese

Directions:

  1. Spray a large skillet with non stick cooking spray. Cook the lean ground beef over medium heat until browned and cooked through. Break up the meat into small pieces as it cooks.
  2. Add salt, pepper, onion powder, Italian seasoning, parsley, garlic powder, and Worcestershire sauce,.
  3. In a medium mixing bowl combine tomato sauce, sugar substitute, and crushed tomatoes. Whisk in 1 Tbsp cornstarch. Stir until well combined. Pour sauce mixture into the skillet with the meat. 
  4. Stir and simmer 30 minutes. 
  5. In a medium mixing bowl combine 1 1/2 cup reduced fat mozzarella, parmesan cheese and cottage cheese. Stir until well combined.
  6. Spray the bottom and sides of the slow closer with non stick cooking spray.
  7. Spread 1 cup of the meat sauce in the bottom of the slow cooker.
  8. Arrange a few noodles to cover the sauce (you may need to break the noodles to fit) 
  9. Top with 1 cup of meat sauce and cheese mixture. 
  10. Make a second layer with noodles, another 1 cup of sauce, and cup of cheese mixture.
  11. Repeat layers until the top is used with the remaining meat sauce. 
  12. Then sprinkle with the remaining 1/2 cup mozzarella cheese over the top. 
  13. Cover and cook on low for about 4-5 hours or until noodles are tender.

 

Makes 8 ( 1 cup) servings

6-9 PersonalPoints™ per serving*  

 *This number shows the PersonalPoints™ range. The points will vary based on your individualized plan. 

How do I know how many points this is on my WW individualized plan? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Personal Points on your individualized plan. 

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Yield: 8

Skinny Crockpot Lasagna

Skinny Crockpot Lasagna

This Skinny Slow Cooker Lasagna is simple to make and is a meal the entire family will love! Why spend so much time in the kitchen making regular lasagna when you can let your slow cooker do the work?

Author: thepounddropper.com

Prep Time 20 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 50 minutes

Ingredients

  • 1 lb. Laura’s Lean 96% ground beef
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 Tbsp dry parsley 
  • 2 tsp Italian seasoning
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 1/2 Tbsp Worcestershire sauce
  • 2 Tbsp white granulated sugar substitute ( I use Lakanto Classic Monkfruit Sweetener)
  • 1 Tbsp cornstarch 
  • 2 (15 oz.) can tomato sauce 
  • 1 (28 oz.) can crushed tomatoes 
  • 8 oz. uncooked lasagna noodles, or whole grain lasagna noodles if you have whole grain pasta as a zero point food item
  • 2 cups shredded fat free or reduced fat mozzarella cheese, divided ( I use Market Pantry from Target) 
  • 1 1/2 cups fat free cottage cheese
  • 1/2 cup grated parmesan cheese

Instructions

    1. Spray a large skillet with non stick cooking spray. Cook the lean ground beef over medium heat until browned and cooked through. Break up the meat into small pieces as it cooks.
    2. Add salt, pepper, onion powder, Italian seasoning, parsley, garlic powder, and Worcestershire sauce,.
    3. In a medium mixing bowl combine tomato sauce, sugar substitute, and crushed tomatoes. Whisk in 1 Tbsp cornstarch. Stir until well combined. Pour sauce mixture into the skillet with the meat. 
    4. Stir and simmer 30 minutes. 
    5. In a medium mixing bowl combine 1 1/2 cup reduced fat mozzarella, parmesan cheese and cottage cheese. Stir until well combined.
    6. Spray the bottom and sides of the slow closer with non stick cooking spray.
    7. Spread 1 cup of the meat sauce in the bottom of the slow cooker.
    8. Arrange a few noodles to cover the sauce (you may need to break the noodles to fit) 
      Top with 1 cup of meat sauce and cheese mixture. 
    9. Make a second layer with noodles, another 1 cup of sauce, and cup of cheese mixture.
    10. Repeat layers until the top is used with the remaining meat sauce. 
    11. Then sprinkle with the remaining 1/2 cup mozzarella cheese over the top. 
    12. Cover and cook on low for about 4-5 hours or until noodles are tender.


      Makes 8 ( 1 cup) servings

      6-9 PersonalPoints™ per serving*


      *This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

Notes

    • For this slow cooker lasagna you will need to use regular (dry not boiled) lasagna noodles. Do NOT use OVEN READY lasagna noodles.You will layer the lasagna noodles uncooked in your slow cooker. 
    • The point value may vary if you use ground turkey or Italian sausage.
    • Smartpoints: GREEN: 8 SmartPoints per serving BLUE: 8 SmartPoints per serving  PURPLE: 5 SmartPoints per serving if using whole wheat lasagna noodles or 8 SmartPoints per serving using regular lasagna noodles

Nutrition Information:

Yield:

8

Amount Per Serving: Calories: 322Total Fat: 11gSaturated Fat: 4gCholesterol: 57mgSodium: 998mgCarbohydrates: 38gNet Carbohydrates: 34gFiber: 4gSugar: 5gProtein: 32g

Meagan

Monday 11th of July 2022

So easy and good! We're vegetarian, so I just subbed mushrooms for the ground beef, then used vegetarian Worcestershire and parmesan. Loved having lasagna without heating up the whole kitchen during the summer! Thanks for the recipe!

Elizabeth Vargas

Saturday 26th of December 2020

Hi, how do you measure one cup? Do you wrigh it, or use measuring cups?Thanks

Lindsay Kehl

Saturday 26th of December 2020

Hi Elizabeth,

I usually scoop it right up into a 1 cup measuring up- Thanks

Elise Carey

Friday 25th of December 2020

Could you use ground turkey instead? Is the cooking the same?

Erin Williams

Saturday 7th of August 2021

Have you ever tried freezing this after making it?

Lindsay Kehl

Friday 25th of December 2020

Yes, that would make for a wonderful substitute. The cooking time is the same.

Merry Christmas

Kimberly

Saturday 10th of October 2020

If I wanted to make this in the oven, how long do you think the cook time would be on it? Thanks!

Liz Grenet

Saturday 27th of November 2021

@Lindsay Kehl, do you still use the dry noodles if it’s going in the oven??

Lindsay Kehl

Monday 12th of October 2020

Hi Kimberly

You can cook it in the oven at 350 degrees for 35-40 minutes

Thank you!

Emily

Friday 10th of July 2020

Hi there! Thanks to your awesome recipes I never feel like I am missing out on good food. Do you think it would be okay to substitute fat free ricotta cheese instead of the cottage cheese? I know points may change, but I am just wondering if it will affect the deliciousness of the recipe!

Lindsay Kehl

Friday 10th of July 2020

Hi Emily!

Thanks for reaching out. Yes, you bet! Fat free, low fat, or regular cottage cheese would work great as a substitute for the ricotta cheese in this recipe! I have made it with cottage cheese before when I couldn’t find the fat free ricotta-still delicious-I just happen to prefer the richness and creaminess of the ricotta vs. cottage. Hope that helps!

Thanks so much,

Linds

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