Description
A comforting and hearty slow-cooked lasagna made with layers of pasta, rich meat sauce, and creamy cheese, all cooked to perfection in a crockpot.
Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 24 oz marinara sauce
- 1 can (14.5 oz) diced tomatoes
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- 9 uncooked lasagna noodles
- 15 oz ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Cooking spray or oil for crockpot
Instructions
- In a skillet over medium heat, cook the ground beef with diced onion and garlic until browned. Drain excess fat.
- Add marinara sauce, diced tomatoes, basil, oregano, salt, and pepper to the skillet. Stir and simmer for 5-10 minutes.
- In a bowl, mix ricotta cheese with the egg.
- Spray the crockpot with cooking spray or lightly oil it.
- Spread a layer of meat sauce on the bottom of the crockpot.
- Break lasagna noodles to fit and place a layer over the sauce.
- Spread a layer of the ricotta mixture over the noodles, then sprinkle with mozzarella and Parmesan.
- Repeat layers (sauce, noodles, ricotta, mozzarella, Parmesan) until ingredients are used up, ending with a layer of sauce and cheese on top.
- Cover and cook on low for 4-6 hours or until noodles are tender.
- Turn off heat and let sit for 15 minutes before serving.
Notes
- You can use cottage cheese instead of ricotta if preferred.
- Add spinach or mushrooms for extra vegetables.
- Use lean ground turkey as a lighter meat option.