Crock Pot Lasagna
Ingredients:
1 lb ground beef
1 small onion, diced
2 cloves garlic, minced
1 (24 oz) jar marinara sauce
1 (15 oz) container ricotta cheese
1 egg
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 tablespoon Italian seasoning
9–12 lasagna noodles (uncooked, regular or oven-ready)
Salt & pepper to taste
Fresh basil or parsley for garnish (optional)
Directions:
In a large skillet over medium heat, cook the ground beef with diced onion until browned. Add garlic and cook for another 1–2 minutes. Drain excess fat.
Stir in marinara sauce and Italian seasoning. Simmer for 5 minutes.
In a separate bowl, mix ricotta cheese, egg, 1/4 cup Parmesan, salt, and pepper until combined.
Lightly grease the bottom of the crock pot. Spread a thin layer of meat sauce.
Layer noodles (break to fit), spread a portion of ricotta mixture, add meat sauce, and sprinkle mozzarella. Repeat layers until ingredients are used up, finishing with sauce and mozzarella on top.
Cover and cook on LOW for 4–5 hours or until noodles are tender.
Let rest 10 minutes before serving. Garnish with fresh basil or parsley if desired.
Prep Time: 20 minutes | Cooking Time: 4–5 hours (low) | Total Time: 4 hours 20 minutes
Kcal: 480 kcal | Servings: 6 servings
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