Description
A slow-cooked, no-boil lasagna made with ground beef, layers of pasta, and a rich cheese-sauce blend. Tender and cheesy, this halal-friendly dish is ideal for weeknight comfort.
Ingredients
1 lb (450g) ground beef (90% lean)
4 cups marinara sauce (no alcohol)
12–16 lasagna noodles (no-boil)
2 cups cottage cheese
1 cup ricotta cheese
2 cups shredded mozzarella cheese
1 medium onion, finely chopped
3 cloves garlic, minced
1 tbsp dried basil
2 tbsp olive oil
Instructions
Heat olive oil in a skillet and cook ground beef with onion and garlic until browned
Mix cottage cheese with egg and dried basil for a creamy cheese layer
Layer noodles, meat, marinara sauce, and cheese in the crockpot (repeat 2-3 times)
Top with remaining noodles and a thick layer of sauce and mozzarella
Cook on low for 8 hours or until bubbly and golden
Let rest 10 minutes before slicing
Notes
Soak regular noodles in water for 10 minutes if not using no-boil variety
Use ground turkey or plant-based crumbles for a lighter version
Substitute peas for onion to make a veggie variation
For dairy-free: use vegan ricotta and skip mozzarella
Marinara should be alcohol-free to ensure halal compliance
- Prep Time: 45
- Cook Time: 480
- Category: Lunch
- Method: Crockpot
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 45mg