Servings: 6–8
Prep Time: 15 minutes
Cook Time: 5 hours
Calories: 450 per serving
Ingredients:
-
1 pound ground beef
-
1 sweet onion, minced
-
5 cloves garlic, minced (divided)
-
24 ounces marinara sauce
-
6 ounces tomato paste
-
1 teaspoon dried Italian seasoning
-
12 ounces lasagna noodles
-
15 ounces ricotta cheese
-
2 cups shredded mozzarella, divided
-
1 cup shredded Parmesan
-
1/4 cup fresh chopped parsley
-
1 teaspoon salt
Instructions:
-
Prepare the meat sauce:
-
In a skillet over medium heat, add the ground beef, minced onion, and 3 cloves of minced garlic. Cook until the meat is browned, breaking it apart as it cooks.
-
Drain the grease, then stir in the marinara sauce, tomato paste, Italian seasoning, and 1 cup of water. Mix well to combine. Set aside.
-
-
Prepare the slow cooker:
-
Lightly spray the inside of the slow cooker with non-stick spray.
-
-
Layer the lasagna:
-
Spoon 1/4 of the meat sauce into the bottom of the slow cooker.
-
Add a layer of 1/3 of the lasagna noodles, breaking them up as needed to cover the bottom of the slow cooker (the noodles will overlap slightly).
-
In a separate bowl, combine ricotta, 1 cup mozzarella, Parmesan, parsley, salt, and the remaining 2 cloves of minced garlic. Stir until smooth.
-
Spoon 1/3 of the ricotta mixture over the noodles.
-
-
Repeat the layering process:
-
Repeat the layering two more times: noodle layer, ricotta mixture, and then meat sauce. End with a layer of meat sauce on top.
-
-
Top with mozzarella:
-
Sprinkle the reserved cup of mozzarella cheese on top.
-
-
Cook the lasagna:
-
Cover and cook on low for 5 hours, or until the noodles are tender and the cheese is melted and bubbly.
-
Tips & Notes:
-
Ricotta substitute: You can swap the ricotta for cottage cheese if preferred.
-
Easy cleanup: For a hassle-free cleanup, consider using a crockpot liner.
-
Make-ahead: You can prepare the layers in advance and store them in the fridge for a few hours before cooking.
Comments
Post a Comment